These mini rolls have a pumpkin cream cheese filling and are topped with a decadent cream cheese frosting
Today's Sunday Supper event has me squealing with joy because it's SIMPLE PUMPKIN RECIPES. This time of year is my favorite because it's acceptable once again to love pumpkin - even though I love it all year round. I never stop loving pumpkin. I also love pumpkin spice too - the flavors of cinnamon, ginger, nutmeg, cloves, and allspice are so very fall to me. I've wanted to make this recipe from Picky Palate for so long and I finally got around to it to share this morning.
The recipe is very simple and doesn't take a lot of time or ingredients. I actually was able to use a partially used can of pumpkin puree from my fridge, so it worked out really well in my favor. I also added a touch of pumpkin spice on top of these rolls since they only technically contained a little cinnamon and nutmeg. Even though there were two cake pans of little mini rolls - these guys lasted all of one day for us. I kept going back to grab one and seeing fewer and fewer in the pan. Even my husband, the proclaimed "Not a huge sweets fan" was grabbing one or two here and there throughout the day. Definitely a winner in our household!
(Print)
What you need:
For the rolls:
- 2 pkg. refrigerated crescent rolls
- 4 oz. cream cheese, softened
- 1/4 cup brown sugar
- 1/4 cup pumpkin puree
- 1/4 tsp. cinnamon
- 1/8 tsp. ground nutmeg
- 4 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla
- 1 Tbsp. pumpkin puree
- For the rolls: Unroll crescent roll dough out and separate each can into four rectangles (two triangles with seams pressed together).
- In a bowl, mix together cream cheese, brown sugar, pumpkin, cinnamon, and nutmeg until well combined. I did this by hand because my cream cheese was very soft.
- Spread down center of rectangles leaving 1/2 inch border on edges.
- Roll up each rectangle starting on the long end.
- Slice into 1-inch pieces and place in two greased 9-inch cake pans. You'll want them a little spread apart.
- Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Yours may go faster, so start watching around 15 minutes. They could also take slightly longer.
- Set aside and cool for 10 minutes.
- For the frosting: mix all ingredients until well combine and frost the slightly cooled rolls.
- Sprinkle additional cinnamon or pumpkin pie spice on top, if desired.
Check out these other easy pumpkin recipes below!
Meals, Sides, and Snacks
- Autumn Harvest Pumpkin Soup by A Day in the Life on the Farm
- Chocolate Pumpkin Chia Pudding by Cricket’s Confections
- Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
- Cream Cheese Filled Pumpkin Bread by That Skinny Chick Can Bake
- Miso Broth with Roast Pumpkin and Noodles by Sprinkles and Sprouts
- Pumpkin Coffee Cake with Walnut Streusel by Baking Sense
- Pumpkin Kugel by Cindy’s Recipes and Writings
- Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
- Pumpkin Mug Muffin by Our Good Life
- Pumpkin Oatmeal Cups by Hezzi-D’s Books and Cooks
- Pumpkin Shrub by Culinary Adventures with Camilla
- Pumpkin Spiced Cream Cheese Rolls by Fantastical Sharing of Recipes
- Roasted Pumpkin Apple Bacon Soup by Food Lust People Love
- Savory Pumpkin with Red Onion Garlic and Coconut by Sue’s Nutrition Buzz
Delectable Desserts
- No Bake Paleo Pumpkin Bites by Bites of Wellness
- Pumpkin Blondies by Pies and Plots
- Pumpkin Bread Pudding by The Freshman Cook
- Pumpkin Cupcakes by NinjaBaker.com
- Pumpkin Hand Pies by Kudos Kitchen by Renee
- Pumpkin Pie Ice Cream by Bottom Left of the Mitten
- Pumpkin Pot Au Creme by Cooking On The Ranch
- Traditional Pumpkin Pie by Palatable Pastime
- Pumpkin Spice Chocolate Chip Cookies by Sunday Supper Movement
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