Another pumpkin post!? I know! I LOVE, absolutely LOVE pumpkin in the fall. And I will forewarn you, I LOVE peppermint in the winter! So be prepared. Until then, here's another yummy pumpkin recipe.
Pumpkin Spiced Cream Cheese Breakfast Rolls
Ingredients for Rolls:
2 (8-count cans) of Pillsbury Crescent Rolls (I used the Big & Flaky kind)
4 oz cream cheese, softened
1/4 Cup light brown sugar
1/4 Cup Pumpkin Butter or canned pumpkin
If you use the canned pumpkin, also add:
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
To Make Rolls:
Preheat oven to 350 degrees F. On parchment or wax paper, unroll each can of crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over your two crescent-roll rectangles, leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place on a sprayed cookie sheet, or in 2 9in round cake pans.
Bake for 30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon Pumpkin Butter or canned pumpkin
To Make Frosting:
Mix all ingredients into a large bowl until smooth. Spread over warm rolls. Serve rolls warm.