Pumpkin Crescent Rolls
Great for brunch! Pumpkin puree, cream cheese, spices and pecans rolled up and sprinkled with sugar.
- Total Time: 42 minutes
Ingredients
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- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin puree (about 2 cups)
- 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
- 2 tablespoons all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pecans, finely chopped
- 4 (8 ounce) packages refrigerated crescent dinner rolls
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 375°F
- In large bowl, blend cream cheese, pumpkin, flour and spices until combined and smooth.
- Unroll crescent rolls; separate and lay flat.
- Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough.
- Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
- Sprinkle top of rolls with sugar.
- Bake 11 to 13 minutes or until slightly golden brown.
- Prep Time: 30
- Cook Time: 12
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