Sunday, November 13, 2011

Pumpkin Cream Cheese Cinnamon Rolls

Another pinterest find! I had Emily and Christina over to try this one out..and they approved! This one came from here. I changed it around because I didn't want to make too many in case they were bad. Plus, we only have 2 people in my household, so we needed a smaller batch!

Pumpkin Cream Cheese Cinnamon Rolls



* 1 can Pillsbury Seamless Creations

* 2 oz. (1/4 cup) reduced fat cream cheese, softened

* 2 T. brown sugar

* 2 T. canned pumpkin

* 1/4 teaspoon pumpkin pie spice


* 2 oz softened cream cheese

* 1/4 Cup powdered sugar

* 1/4 teaspoon vanilla

* 1 1/2 teaspoon canned pumpkin


1. Preheat oven to 350 degrees.

2. Unroll creations to form 1 flat sheet. Using a pizza cutter, divide sheet into 4 large rectangles.

3. Mix cream cheese, brown sugar, pumpkin, and pumpkin pie seasoning until well combined.

4. Spread mixture over crescents leaving a 1/2 inch border around edges.

5. Starting at long end, roll up then cut into 1 inch pieces.

6. Place around a 9 inch cake pan that has been sprayed with cooking spray.

7. Bake for 25-30 minutes or until rolls are golden brown.

8. While the rolls bake, mix all the "frosting" ingredients in a bowl until smooth. Set aside.

9. Remove rolls and let cool for 10 minutes. Frost warm rolls with cream cheese frosting.

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