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
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  3. 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.

  4. Athena

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

  5. 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.

  6. 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. ๐Ÿ™‚ SO GOOD.

  7. 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???

  8. Chelsea

    This looks soooo delicious. I am so excited to make this. What a great recipe! Thanks for sharing ๐Ÿ™‚

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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…. ๐Ÿ™
    Thank you!!!

  14. 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.

  15. Missy

    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!!

  16. 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.

  17. megan

    What a great idea! So easy and just screaming Fall. I’ll be trying these out very soon! Thanks. ๐Ÿ™‚

  18. Live.Love.Eat

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

  19. Heidi Roylance

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

  20. jenn

    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. Camberley @ The Bella Life

    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. Neely

    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. Sues

    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!!! ๐Ÿ™‚ ~ jo

  27. clumbsycookie

    That screams fall Jenny!!! I’m loving that frosting! So happy for you that you got the change to meet the new baby in your family! Congratulations to your sister!

  28. 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!

  29. Dana

    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!

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