Pumpkin Spiced Cream Cheese Breakfast Rolls

By lauramae

Ingredients

• 2 packages/cans Pillsbury Crescent Rolls
• 4 0z 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
• Frosting
• 4 oz softened cream cheese
• 1/2 Cup powdered sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon canned pumpkin (Libby’s)

Details

Adapted from picky-palate.com

Preparation

Step 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.

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.

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.