Thursday, October 29, 2009

Pumpkin Spice Sweet Rolls with Pumpkin Cream Cheese Frosting

One of my very favorite things to do is to surprise my husband on Saturday mornings by sneaking out of bed early and whipping up a fabulous breakfast in bed for him.....

Okay, so, I wish I could say it was true! Or at least that it has actually happened more than once or twice in our nearly year and a half of marriage. Since we started waking up at 5am every Saturday to sell my baked goods at the Farmers Market, and also because a lot of the time my hubby wakes up before I do, all of the surprise Saturday morning breakfasts I've planned in my head have yet to happen. But my heart is in the right place! And, since the Farmers Market is over for the season, I am sure he now has at least a few secret breakfasts ahead of him.

These Pumpkin Sweet Rolls would be the perfect recipe to surprise your sweetie with on a chilly fall morning. They're super quick and easy, so you could have them all done and frosted before the delicious scent of cinnamon and nutmeg wakes up the whole house. Not only are these rolls easy, but they're delicious. Buttery cresent rolls are filled with a brown sugar, cream cheese, and pumpkin filling and sliced into sweet rolls and topped with yummy pumpkin cream cheese frosting. You could even freeze the unfrosted sweet rolls to save for later to make for an even easier breakfast treat. Unfortunately, I don't have a picture, but you can take a look at the original blog post where I got this recipe from at Picky Palate, here.

Try these this weekend for someone you love!

Pumpkin Spice Sweet Rolls

  • 2 packages/cans Pillsbury Crescent Rolls
  • 4 oz cream cheese, softened
  • 1/4 cup brown sugar
  • 1/4 Libby's canned pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • 1/4 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.

2. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.

3. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces.

4. Place around 2 9 inch cake pans that have been sprayed with cooking spray.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with pumpkin cream cheese frosting recipe below.

Pumpkin Cream Cheese 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.

Hint: Make sure that your Cresent Roll dough is very cold before you start. When I made these rolls, I had just arrived home from the grocery store and my dough had gotten a little warm. They were very doughy and hard to cut. I would recommend chilling the rolled "log" of dough for at least 30 minutes before slicing. You can also use unflavored, plain dental floss to help you get nice, uniform slices.

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