Oct
12
2009

Pumpkin Spiced Cream Cheese Breakfast Rolls

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Breakfast and Brunch

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Good Monday morning!

Thanks to everyone who participated in the Nordicware giveaway last week, all of your pumpkin favorite recipes were making me hungry!  Congratulations to the random picked commenter…..#336 Barbara Bakes.  I’ll be emailing you this morning to get some info.  Congrats Barbara!

I had such a great weekend.  I got to fly BY MYSELF to AZ so I could visit my sister and her new Baby Girl!  My husband was such a good sport to run around with the boys all weekend while I played with some of my most favorite nieces and nephews.  Went by too fast, but I am so grateful I got to spend time with them :)

Ok, onto more pumpkin recipes!!

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I’m so excited to share these fun little sweet rolls that are jam packed with warm fall flavors of pumpkin and spice.  As my oldest son was sampling one, he said “Mmmm this is like my 3rd favorite food ever!”  Glad to hear it was beat out by 2 of his favorite milk shakes from the Shake Shack.

Another simple recipe that’s perfect for brunch or anytime of day for that matter.  The cream cheese frosting on top is good enough to keep on hand for dipping fruit or crackers.  We’re going nuts for it.

Hope you all will enjoy, see you soon!

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Pumpkin Spiced Cream Cheese Breakfast Rolls

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.  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 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle.

2.  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.

Frosting

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.

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Come back soon for more cookin’!


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94 Responses | Comments RSS

  1. 51

    I’m making these for the second time this week. My kids love them for after school snack.

  2. 52

    These look awesome. I’m not a huge sweets eater with chocolate but these are more up my alley!

  3. 53
    Jade says:

    These look absolutely delicious and sound so easy to make!

  4. 54
    megan says:

    What a great idea! So easy and just screaming Fall. I’ll be trying these out very soon! Thanks. :)

  5. 55
    Denise says:

    I just stumbled across your site last week. I made these last night, they are not just for breakfast, you know.
    Wonderful, you would never know it started with dough from the fridge! Next to try: the apple, cream cheese, carmel bars……..Thanks for the great recipes, your photos totally rock as well.

  6. 56
    Missy says:

    I’m loving your website that a friend shared with me. I’m not cooking/baking because I’m on bedrest, so I’m posting what I wish I was baking for breakfast. These are my first fictional breakfast.

    Keep up the good work!!

  7. 57
    Marisa says:

    I ran across this a week or so ago and was waiting for the perfect time to impress my loved one’s with them. I think tonight I’ll bake them at mom’s house!!! She LOVES my baking! And she love’s new stuff. This sounds yummy and fun! Thanks.

  8. 58

    [...] You will be a hit if you treat everyone to a delicious seasonal breakfast Saturday morning of pumpkin spiced cream cheese rolls. [...]

  9. 59
    Keren says:

    Just made these. Took a total of 45 minutes (incl. bake time!) and they look fabulous! Unfortunately I’ll have to wait to taste one till our family gathering later…. :(
    Thank you!!!

  10. 60
    Erica says:

    Just a note to say these are wonderful!! I made them for the family this weekend and they were just delicious. Thanks for sharing your recipes! We also made the Cinnamon Toast Crunch cookies a couple of weeks ago, and those are a new family favorite.

  11. 61
    Heidi says:

    Just made this – soooo good and soooo easy. Going to go eat more!

  12. 62

    [...] Pumpkin Spice Cream Cheese Breakfast Rolls from Picky Palate [...]

  13. 63

    [...] Cooking: pumpkin spiced cream cheese breakfast rolls pizza dough breakfast [...]

  14. 64

    [...] Chicken Spinach Pasta Bake, carrots Crockpot Macaroni & Cheese, frozen veggies Freezer Cooking: Pumpkin Spiced Cream Cheese Breakfast Rolls Muffin Mix No Bake Energy Bites Chocolate Cranberry Granola Bars Are you doing any fall baking this [...]

  15. 65
    Sonia says:

    God Bless you! How do I roll up the crescent rolls? Dont see the pic. and really not sure what that means. Could you please help?

    • 65.1
      Heather says:

      I was hoping for a picture, too. I don’t think my first try turned out right and I am making them for some Hunters this am. They sure smell good though.

  16. 66
    Terry Smith says:

    Can these be frozen? How long will they last? I CANT WAIT TO MAKE THESE!

  17. 67

    [...] fruit or crackers.  We’re going nuts for it.Hope you all will enjoy, see you soon!  Read more http://picky-palate.com/2009/10/12/pumpkin-spiced-cream-cheese-breakfast-rolls/ LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); [...]

  18. 68

    [...] breakfast this morning we had these yummy things.  I halved the recipe.  They ended up being rather bite-size, but they were pretty good.  I [...]

  19. 69
    Ruby says:

    Found the recipe on Pinterest and just made these this morning – oh my! They’re very yummy and SO easy! I did not have powdered sugar (gasp, since I usually do!), so I doctored up a little canned cream cheese frosting with pumpkin and maple extract. Delicious! Thanks for sharing.

  20. 70

    [...] Breakfast this sunday….oh yeah!!!  Recipe is here…. [...]

  21. 71

    These look sinfully amazing! Thanks for the recipe :)

  22. 72
    Heather says:

    I am trying to make these for the Guys at the Hunting Cabin. I don’t think I am puttin them together right. After taking out the cresents, do you put the 2 packages together then roll the long side and cut? I did it wrong the first time, in oven now and will see how they turn out. Cutting them was tough, too. I am smooshing them. They smell good though. Any tips appreciated.

  23. 73

    [...] sugar or blueberry jam or whatever flavor you feel like. Borrowed this recipe from the talented Picky Palate, who can take something as boring as crescent rolls and make them into magical pumpkin goodness. [...]

  24. 74

    [...] Pumpkin Spiced Cream Cheese Breakfast Rolls | Picky Palate Pumpkin Spiced Cream Cheese Breakfast Rolls 2 packages/cans Pillsbury Crescent Rolls [...]

  25. 75
    Chelsea says:

    This looks soooo delicious. I am so excited to make this. What a great recipe! Thanks for sharing :)

  26. 76
    Brandi says:

    I made these this morning, just like the recipe followed, and cut them into little one inch squares like it said. the first batch of crecent rolls didn’t have enough filling (as it wasn’t specified i.e. spoonful, two spoonfuls etc) so they basically cooked into regular crecent rolls. the second batch i upped the filling and when i took them out the crecent rolld were fully cooked but the filling was still normal inside, like it never baked at all. WHY???

  27. 77

    [...] picky-palate.com via Katie on [...]

  28. 78
    Veronica says:

    These came out great! Two suggestions for all of you looking to try this: Roll out two long rectangles from the croissant container instead of four. Roll them up like you would a sleeping bag, then cut the roll in half. It makes the rolls a little bigger, not to mention easier to roll. ALSO, watch the baking time. I did mine for 25 and they were perfect and soft. :) SO GOOD.

  29. 79
    Danielle says:

    I made these this morning. I loved the filling but I’m not that big a fan of the crescent roll dough. I think next time I’ll use frozen bread dough. I use it for my regular cinnamon rolls and I think this filling will be great in it.

  30. 80

    [...] been the addition of pumpkin to my cooking!  So far I have ventured to make a pumpkin cheesecake, pumpkin spice cream cheese breakfast rolls and pumpkin pancakes (I can’t find the recipe I used, but there are tons out there  I used [...]

  31. 81
    Athena says:

    Just tried the recipe this morning and it was AMAZINGLY delicious! Definitely keeping this in the recipe box! Thanks!

  32. 82

    [...] Adapted from Picky Palate. Facebook Twitter Tweet !function(d,s,id){var [...]

  33. 83
    Kathy says:

    these are a candidate for scratch-n-sniff photography if ever there was one!

  34. 84

    [...] and made up a big batch of Pioneer Woman Cinnamon Roll dough and changed up the fillings every couple of tins. And, then? I froze them. Smiley face. Last week we had the most delicious Cranberry White [...]

  35. 85
    Ellen says:

    Made these this morning. I’ll start with, they were fabulous. Next time, I will roll them on a cutting board that I can slip in the refrigerator for a few minutes before slicing. A couple of them turned out ugly because the dough was warm from working it with my hands. I didn’t put any pumpkin in my frosting, but they still turned out wonderfully delicious. Thanks for the great recipe.

  36. 86
  37. 87

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  38. 88
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  39. 89

    […] found this recipe here. Of course I added a little something to change it up a […]

  40. 90

    […] Back in the fall, I had stocked up on pumpkin with big plans to bake a lot of delicious new things with it; but we all know that didn’t happen. So when searching for a sweet dish for my Christmas Eve Brunch, this recipe looked yummy and practical. Plus, you can never go wrong with cream cheese icing! Don’t be daunted by what may seem like a complicated preparation – they really take no time at all and if you work carefully with the crescent rolls, you’ll have no problem. My icing turned out a little differently than Jenny over at Picky Palate – hers looks a little thinner, which I probably could have remedied by adding a little milk to thin mine out. Otherwise, I didn’t make any changes so here’s the link! Pumpkin Spiced Cream Cheese Crescent Rolls […]

  41. 91
    Sherrill Watkins says:

    Good morning all! I’d like some feedback on my issue with this recipe. I followed the directions, putting the pan of rolls in the refrigerator, and pulling it out the following morning and baking them. My baked rolls look nothing like the picture above. In the picture above, the rolls look like it was made with bread dough, not cresent rolls. My rolls were small and compact, not light and fluffy. Was my issue not letting the rolls come to room temperature before baking?
    Thank you for your feedback!

  42. 92

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