Sunday, October 18, 2009

Pumpkin Spiced Cream Cheese Breakfast Rolls

Pumpkin Spiced Cream Cheese Breakfast Rolls
from the Picky Palate

2 packages/cans Crescent Rolls (or your favorite cinnamon roll dough)
half a block of cream cheese (4oz), softened
1/4 c brown sugar
1/4 c canned pumpkin
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1.  Preheat oven to 350 degrees F. Layout crescent rolls to form one long rectangle.   Mix cream cheese, brown sugar, pumpkin, cinnamon and nutmeg; beat until well combined.  Spread mixture over dough leaving a 1/2 inch border around edges.  Roll up, then cut into 1 inch pieces.  Place around 2 9 inch greased cake pans.
2.  Bake for 28-30 minutes or until rolls are golden brown. Frost rolls while still warm with cream cheese frosting recipe.
Half a block of softened cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla
1 T canned pumpkin
1.  Mix all ingredients into a large bowl until smooth. 

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