Pumpkin Spiced Cream Cheese Breakfast Rolls

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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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81 Responses
  1. Ashley

    These rolls have become a Thanksgiving morning tradition in my family for the last few years. Even from different coasts, my mom texts me for this recipe and we make them at the same time! Thank you for the yumminess!

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  4. Sherrill Watkins

    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!

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  7. Ellen

    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.

  8. Athena

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

  9. Danielle

    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.

  10. Veronica

    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.

  11. Brandi

    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???

  12. Heather

    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.

  13. Ruby

    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.

  14. Sonia

    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?

    1. Heather

      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.

  15. Erica

    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.

  16. Keren

    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!!!

  17. Marisa

    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.

  18. 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!!

  19. Denise

    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.

  20. Jenny – These look amazing! I am going to make them for our Bible Study breakfast on Tuesday. Thanks for the recipe. I love you recipes and share them with friends and family all the time. Have a great weekend.

  21. Bryan

    Made these yesterday – they were terrific.
    I found that putting the rolled dough in the freezer for about 10 minutes before slicing made it MUCH easier to handle. Thank you for this “keeper”!

  22. Why do all of the good things have to be gooey, cream cheesy and buttery? I feel like I have to restart my diet every week. By Friday night, it’s out the window. This is definately one of those recipes that would be well worth it.

    ~Camberley

  23. Aim

    I made these Wednesday night so my family could enjoy Thursday morning. They were delicious! They definitely save and taste great the day after! Thank you for such a delicious and easy recipe!

  24. Wow, these look so good I can already taste them. I was looking for some new recipes to use the pumpkin puree I made. I bought two pumpkins thinking they didn’t make that much. I have several cups left after making a pumpkin roll and pumpkin pie ice cream. I think I might try and make my own dough for these though. Let you know how it turns out!

  25. These look amazing!! I wish I wasn’t having such a hard time finding canned pumpkin here in Boston! I’m hoping my mom is going to rescue me with some this weekend!

  26. jo

    OMG these look SO delicious but when I scrolled down to the recipe I was devastated… We can’t get pre packaged things like rolls or stuff in Australia, nor canned pumpkin… I so wanna make these though!!! 🙂 ~ jo

  27. Mindy

    All i can say is OMG! I can’t wait to try out all your recipes!! The desserts look fab-o and what’s great is not alot of stupid hard to find ingredients! I can’t wit to make this recipe this weekend! It is going to be so darn good!!!! Thank you and I am now an avid fan/reader!

  28. Thank you for sharing this yummy sounding recipe. I plan to try it soon, but had just one question.
    Do you bake them for 28-30 minutes, or 18-20 minutes? I couldn’t decide what you really meant in your recipe!

  29. Thanks for this recipe! They look so good… I can’t wait to try them. I love ANYTHING pumpkin, and am always looking for new pumpkin recipes, so thanks!

  30. Yum to the rolls.
    Even more YAY to “mom” trips–alone! Heaven! I just recently got to do that for the Food BlogHer–best part might have just been that I got to travel alone! 😉

  31. OMG these look amazing. I really wish I had some now. I can get all that here too 🙂

    I just stopped by to tell your blog happy 2nd birthday mine is tomorrow and I know we started them at the same time 🙂

    Great work…

  32. Wow, those look great. At 8 pm last night my hubby was digging around looking for something to make cinnamon rolls out of.

    I bet he would have loved these.

    Ramona

  33. I am lovin’ all of these delicious pumpkin recipes! These breakfast rolls look over the top good.

    Glad you had a nice visit to AZ. Ahhh, the luxury of flying alone. It’s been a few years since my last solo flight. It’s not so much the flying alone that I treasure, but passing through security without crashing down a stroller and dealing with tiny pairs of shoes. : )

  34. Oh my good gracious..those look absolutely delicious!!!! I’m writing this recipe down right now and I’m going to try it as soon as I can! I have a dessert that I make listed on my blog called Cream Cheese Danish. It uses the crescent rolls too. Aren’t those the most handy little rolls?

  35. Stephanie Banner

    Thank you so much for all the pumpkin recipes!! Each season, I buy a pumpkin and bake it, then puree the flesh and freeze it. We enjoy pumpkin recipes all Fall long! I made the mini cheesecakes yesterday and printed off the tart to make soon. These rolls look devine! If you wanted them to taste more homemade, you could buy the Rhodes bread dough and roll a portion out into a rectangle, then proceed as follows with the recipe. Keep up the plethora of pumpkin recipes!!

  36. Kimm Geria

    OMG those are making me hungry. They look amazing. I am putting the ingredients on my grocery list right now MMMM. Can’t wait to try it.

  37. Oh man oh man these look good! I am sitting here hungry trying to get motivated to make some breakfast and I check your blog and Bam!! Pumpkin breakfast rolls!?!?! Yummy! I am going to make these right now!!!
    Thanks!!!

  38. Rhonda

    I could really use one of these right now, looks delicious. And so easy.

    And here in Texas the Libby’s spot at Kroger had a notice too. Really weird that pumpkin would be in short supply. But other stores don’t seem to have this problem. I will have to stock up when I can for the holidays.

  39. Beth

    I have a question…I live in ATL, GA and this year we are having a shortage of Libbys! I heard they had a really bad crop last year- is this true everywhere?

    Literally every grocery store I have gone to is not stocking it this fall. It’s so depressing….

    1. melissa

      Hi Beth,
      I live in Atlanta too, and have been searching for pumpkin. I have found it at Target and at Kroger. I’ve been checking every time I go to a store, and have lucked out a few times. Good luck!

  40. These look fantastic!!! I have been discovering the wonders to pumpkin lately… mostly b/c I discovered that you don’t have to use “traditional” pumpkin pie spice every time you bake w/ it! I am not a fan of the majority of the spices people generally use in pumpkin pie, so I always moved away from pumpkin recipes. now I am a pumpkin fanatic. These are def going on the list.

  41. Oh yum! I’m known for my homemade rolls…I’m definitely going to use this spread for my filling and send a big batch to my husband’s office. I’m so glad you have this “thing” for all these wonderful treats that you share with us….our employees are thankful also. :o)

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