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Shannon & Alan Cooking Challenge- November 4, 2011

Shannon and Alan start the Pumpkin Spice Cream Cheese Breakfast Rolls.  Even Shannon, who doesn't like pumpkin, had more than one.
Pumpkin Spice Cream Cheese Breakfast Rolls

Ingredients for Rolls:

2 cans of crescent rolls
4 oz. softened cream cheese
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/4 cup canned pumpkin
1/8 tsp ground nutmeg

Preheat oven to 350 degrees.
Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch them together to form one long rectangle.
Put cream cheese, brown sugar, cinnamon, pumpkin and nutmeg into a mixer or a bowl; beat or whisk until well combined.  Spread mixture over rolls leaving a 1/2 inch border around the edges.
Starting at the long end, roll it up and then cut into 1 inch pieces.  Place around 2 9 inch cake pans that have been sprayed with cooking spray.
Bake for 28-35 minutes or until rolls are golden brown.  Remove and let cool.  Frost warm rolls cream cheese frosting.

Frosting Ingredients

4 oz softened cream cheese
1/2 tsp vanilla
1 tbsp canned pumpkin
1/2 cup powdered sugar

Mix these ingredients in a bowl until smooth and serve over warm rolls.
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