~Feeding our Families one recipe at a time~

Tuesday, February 9, 2010

Pumpkin Spiced Cream Cheese Breakfast Rolls

by Picky Palate
www.picky-palate.com

I could eat these in a boat. I could eat these with a goat. I could eat these here or there. I could eat these anywhere!

2 packages/can Pillsbury Crescent Rolls
4 oz cream cheese, softened
1/4 c brown sugar
1/4 c canned pumpkin
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Preheat oven to 350 degrees. Unroll 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 crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 - 9 inch cake pans that have been sprayed with cooking spray. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting:
4 oz. softened cream cheese
1/2 c powdered sugar
1/2 tsp vanilla
1 T canned pumpkin

Mix well all ingredients into a large bowl until smooth. Spread over warm rolls.

No comments:

Post a Comment