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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pumpkin Spiced Cream Cheese Breakfast Rolls Recipe

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This recipe for Pumpkin Spiced Cream Cheese Breakfast Rolls is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans Pillsbury Crescent Rolls
4 ounces cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned Libby’s pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

Frosting:
4 ounces softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon Libby’s canned pumpkin
Directions:
Directions:
Preheat oven to 350º. 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. Leave 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. Mix all Frosting ingredients and frost warm rolls.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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