Monday, October 26, 2009

Pumpkin Spice cream cheese rolls

Recipe from Picky Plate

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumpkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

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. You can leave 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)

Mix all ingredients into a large bowl until smooth.
Spread over warm rolls.

No comments: