PUMPKIN-SPICE PINWHEELS

Photo by Cecelia H.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    package (3 oz) cream cheese, softened

  • 1/4

    cup packed brown sugar

  • 1/2

    teaspoon pumpkin pie spice

  • 1

    can (8 oz) Pillsbury® refrigerated crescent dinner rolls

  • 1/4

    cup chopped pecans, toasted

  • 1/4

    cup sweetened dried cranberries

  • 3/4

    cup powdered sugar

  • 2

    tablespoons milk

  • 1/4

    teaspoon vanilla

Directions

Heat oven to 350°F. In small bowl, beat cream cheese, brown sugar and pumpkin pie spice with electric mixer on medium speed until creamy. Set aside. 2.On work surface, unroll dough into 2 large rectangles; firmly press perforations to seal. Spread cream cheese mixture evenly over dough; sprinkle with pecans and cranberries. Starting at 1 short side, roll up each rectangle. Cut each into 4 slices. Place slices, cut sides down, on ungreased cookie sheet. 3.Bake 17 minutes or until golden brown. In small bowl, mix powdered sugar, milk, and vanilla until smooth; drizzle over warm pinwheels.

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