I love hot sweet rolls for breakfast on Sunday when there’s no time for “real breakfast food”. My friend Michelle posted this recipe on Face Book and I had to share it!
2 (8-count cans) of Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup light brown sugar
1/4 Cup canned pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
Preheat oven to 350 degrees F. On parchment or wax paper, unroll each can of 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 your two crescent-roll rectangles, 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. Bake for 30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes.
Frost warm rolls with cream cheese frosting recipe below.
4 oz. softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin
Directions: Mix all ingredients into a large bowl until smooth. Spread over warm rolls. Serve rolls warm.