Tuesday, October 23, 2012

Pumpkin Rolls

Pumpkin Rolls
2 cans crescent rolls
4 oz cream cheese, softened
6 T brown sugar
1/4 c canned pumpkin
1 t pumpkin pie spice

1. Preheat oven to 350* and grease a 9x9 pan OR a loaf pan (see #4).
2. Unroll the crescent rolls and place them side by side to make a long rectangle; use a rolling pin to bring the seams together so that it's one continuous piece.
3. In a small bowl, beat together remaining ingredients; spread over crescent dough, leaving about 1/2" border on the long sides.
4. Starting on one long side, roll up the dough. Now you can either slice like cinnamon rolls (9x9 pan), or bake as a log and slice after baking (loaf pan).
5. Bake for 30 minutes, until golden brown. Let cool for 5-10 minutes before frosting.

Pumpkin Cream Cheese Frosting

4 oz cream cheese, softened
1/2 c powdered sugar
1 t vanilla
2 t canned pumpkin

1.  In the same bowl you used before (no need to dirty another dish, just rinse it out), cream all ingredients.

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