85°F
Sponsored by

Shannon & Alan Cooking Challenge Pt. 2- November 4, 2011

The warm Pumpkin Spice Cream Cheese Breakfast Rolls are out of the oven and ready to be frosted.
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.

Page: [[$index + 1]]
comments powered by Disqus