Pumpkin Spice Crescent Breakfast Rolls |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe was emailed to me by a friend that found it on a foodie blog. Easy to make and so tasty for anytime of the day. Ingredients:
2 (8 count) cans pillsbury refrigerated crescent dinner rolls |
4 ounces cream cheese, softened |
1/4 cup brown sugar |
1/4 cup canned pumpkin |
1/4 teaspoon ground cinnamon |
1/8 teaspoon fresh ground nutmeg |
4 ounces cream cheese, softened |
1/2 cup powdered sugar |
1/2 teaspoon vanilla |
1 tablespoon canned pumpkin |
Directions:
1. Preheat oven to 350 degrees. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle.
2. 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.
3. 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. Leave the centers open so the rolls form a circle.
4. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes.
5. Mix all ingredients for frosting into a large bowl until smooth. Spread over warm rolls.
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