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SWEET ROLLS - PILLSBURY - Pumpkin Spiced Cream Cheese Breakfast Rolls
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| 2 packages/cans Pillsbury Crescent Rolls | |
| 4 oz | cream cheese, softened |
| 1/4 Cup | brown sugar |
| 1/4 Cup | canned pumkin, (Libby’s) |
| 1/4 teaspoon | ground cinnamon |
| 1/8 teaspoon | fresh ground nutmeg |
| 1. Preheat oven to 350 degrees F. 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. I left the centers open so the rolls form a circle. 2. 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 Cup | powdered sugar |
| 1/2 teaspoon | vanilla |
| 1 Tablespoon | canned pumpkin,, (Libby’s) |
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.
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