Pumpkin Spiced Cream Cheese Breakfast Rolls

Hmmm…I don’t really know how to describe these rolls.  They were both easy and difficult to make at the same time.  Easy because they call for pre-made crescent dough and just a little mixing of a few other ingredients, but difficult because I found them messy and hard to roll and slice.

Also, they tasted good, but had no wow factor.  I tasted the frosting on its own before spreading it on the rolls, and I thought it tasted great. I also tasted a roll without frosting and thought it had nice flavor and I would probably enjoy eating them again sans frosting.  Although I may suggest kicking up the flavor with just a little more cinnamon/spice next time.  But the combination of the frosting with the rolls did nothing for me and I thought they tasted like little boring blobs.

The recipe creator {Picky Palate}, suggests using the frosting as a fruit dip, and I think that sounds like something we would like.  Tim thought the rolls were okay, but said he wouldn’t care if I never make them again and he normally LOVES all things pumpkin flavored.

Normally I wouldn’t post a recipe that we don’t like but, I am posting this recipe because I don’t think it is necessarily a flop.  I think it has potential, it just needs a little tweaking.  And I think each of the two elements are good on their own.  The thing that I am banking on being the true problem here is that the crescents aren’t a firm enough dough for my liking.  I just think they are too soft.  I’ll probably experiment with this filling and frosting on my go-to cinnamon roll recipe in the near future.  I’ll keep you posted!

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Pumpkin Spiced Cream Cheese Breakfast Rolls

Source: Picky Palate

2 packages/cans Pillsbury Crescent Rolls

4 oz cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumpkin

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.  Repeat with the second can of rolls, and line them up directly below the first row.  When you finish lining them up, you should have one large rectangle consisting of 8 single rectangles, 2 rows and 4 columns.  Take care to pinch all the seams together!

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 two 9 inch cake pans that have been sprayed with cooking spray.

2.  Bake for 18-22 minutes or until rolls are golden brown.  Remove and let cool for 5 minutes.  Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin

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

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