Monday, October 15, 2012

Pumpkin Spice Cream Cheese Cinnamon Rolls

Whoops. Took a little break there.
School is just kind of running my life right now.
Oh yea, and there's that whole "trying to become a certified wedding planner" thing too.

Anyways, I thought I'd share this delicious fall recipe!


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

1.  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. (Like Picture Below)

2. 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. 

3. Starting at long end, roll up the dough. 

4. Cut dough into 1 inch slices.

5. Place around 2 9 inch cake pans that have been sprayed with cooking spray.  *You can  leave the centers open so the rolls form a circle.

6. 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)

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


  1. I want to make these. RIGHT NOW! But, I have a four hour lecture class to go to, so I guess I have to wait : ) Thanks for the post!

  2. These look delicious! Thanks for sharing!



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