Pumpkin Spiced Cream Cheese Rolls

What you need:

For the rolls:

    • 2 pkg. refrigerated crescent rolls
    • 4 oz. cream cheese, softened
    • 1/4 cup brown sugar
    • 1/4 cup pumpkin puree
    • 1/4 tsp. cinnamon
    • 1/8 tsp. ground nutmeg

For the frosting:

    • 4 oz. cream cheese, softened
    • 1/2 cup powdered sugar
    • 1/2 tsp. vanilla
    • 1 Tbsp. pumpkin puree

Directions:

    1. For the rolls: Unroll crescent roll dough out and separate each can into four rectangles (two triangles with seams pressed together).
    2. In a bowl, mix together cream cheese, brown sugar, pumpkin, cinnamon, and nutmeg until well combined. I did this by hand because my cream cheese was very soft.
    3. Spread down center of rectangles leaving 1/2 inch border on edges.
    4. Roll up each rectangle starting on the long end.
    5. Slice into 1-inch pieces and place in two greased 9-inch cake pans. You'll want them a little spread apart.
    6. Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Yours may go faster, so start watching around 15 minutes. They could also take slightly longer.
    7. Set aside and cool for 10 minutes.
    8. For the frosting: mix all ingredients until well combine and frost the slightly cooled rolls.
    9. Sprinkle additional cinnamon or pumpkin pie spice on top, if desired.

Recipe from Picky Palate

Posted on Fantastical Sharing of Recipes