Shannon & Alan Cooking Challenge Pt. 2- November 4, 2011
By: Alan Matthews
Updated: November 4, 2011
Pumpkin Spice Cream Cheese Breakfast Rolls
Ingredients for Rolls:
2 cans of crescent rolls
4 oz. softened cream cheese
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/4 cup canned pumpkin
1/8 tsp ground nutmeg
Preheat oven to 350 degrees.
Unroll crescent rolls to form 4 rectangles placed side by side. Pinch them together to form one long rectangle.
Put cream cheese, brown sugar, cinnamon, pumpkin and nutmeg into a mixer or a bowl; beat or whisk until well combined. Spread mixture over rolls leaving a 1/2 inch border around the edges.
Starting at the long end, roll it up and then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray.
Bake for 28-35 minutes or until rolls are golden brown. Remove and let cool. Frost warm rolls cream cheese frosting.
Frosting Ingredients
4 oz softened cream cheese
1/2 tsp vanilla
1 tbsp canned pumpkin
1/2 cup powdered sugar
Mix these ingredients in a bowl until smooth and serve over warm rolls.
Ingredients for Rolls:
2 cans of crescent rolls
4 oz. softened cream cheese
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/4 cup canned pumpkin
1/8 tsp ground nutmeg
Preheat oven to 350 degrees.
Unroll crescent rolls to form 4 rectangles placed side by side. Pinch them together to form one long rectangle.
Put cream cheese, brown sugar, cinnamon, pumpkin and nutmeg into a mixer or a bowl; beat or whisk until well combined. Spread mixture over rolls leaving a 1/2 inch border around the edges.
Starting at the long end, roll it up and then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray.
Bake for 28-35 minutes or until rolls are golden brown. Remove and let cool. Frost warm rolls cream cheese frosting.
Frosting Ingredients
4 oz softened cream cheese
1/2 tsp vanilla
1 tbsp canned pumpkin
1/2 cup powdered sugar
Mix these ingredients in a bowl until smooth and serve over warm rolls.
