Recipe provided by diethood.com.
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Ingredients
- 2 cans Pillsbury Crescent Rolls
- 4 Tbsp. Butter melted
- 1/2 cup Pumpkin Puree not pie filling
- 1 Tbsp. Milk
- 1/4 cup light brown sugar packed
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
For the Frosting
- 4 oz cream cheese softened
- 1 1/2 cups powdered sugar
- 1/4 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
Ingredients
For the Frosting
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Instructions
- Preheat oven to 375.
- Lightly grease two 8-inch cake pans with non-stick spray; set aside.
- Separate dough into 16 rolls and unroll. Brush each piece of dough with melted butter.
- In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg. Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
- Carefully roll up each dough, lightly pinching seams together. Arrange the rolls 1 inch apart in the prepared cake pan.
- Bake for 16 to 18 minutes, or until tops are golden brown.
- In the meantime prepare the frosting. Place cream cheese in your mixer’s bowl and cream for 1 minute. Gradually add in powdered sugar and continue to beat until well combined. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.
- Remove pans from oven and immediately brush each roll with frosting.
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