Pin That! ~ Pumpkin Spiced Cream Cheese Breakfast Rolls

 

Saw it. Pinned it. Actually did it!

It's Thursday! and this particular Thursday holds so much more excitement than most Thursdays because...

WE ARE MOVING TOMORROW!!

Tomorrow, we will be moving into the house that we have anxiously patiently been waiting for! We started building our house here in Iowa aaaaall the way back in July. Now it is November, and the house is ready for us! Today, they are doing the final cleaning and we will be closing in the morning and moving in the afternoon (well moving a little bit in the afternoon - most of the move will be on Saturday when Brad's family will be here to help!)

So, yea, anyways...we are super excited!! Now on to other great things about Thursday! Today is "Saw it. Pinned it. Did it." linkup with Steph @Beautiful Mess and Katie @Keep Calm and Carry On.

So, (since we are moving and most of our stuff is packed and I can't really do a craft...) I baked again. And yes, I am obsessed with pumpkin recipes. I know, I know. It's tragic. The muffins from last week were a huge hit with Brad's team, so I guess they don't mind an abundance of pumpkin goodies. Those boys sure are spoiled! Well, today, they are getting.... (originally from Pinterest, via The Picky Palate. I adore this blog.

original pin

Pumpkin Spiced Cream Cheese Breakfast Rolls   

Ingredients: Rolls

• 2 packages/cans Pillsbury Crescent Rolls
• 4 0z cream cheese, softened
• 1/4 Cup brown sugar
• 1/4 Cup canned pumpkin (Libby’s)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg

Ingredients: Frosting 

• 4 oz softened cream cheese
• 1/2 Cup powdered sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon canned pumpkin (Libby’s)

Directions:

1. Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  
2. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  
3. Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  
4. Place around 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle. (I placed the rolls on a large cookie sheet).
5. Bake for 28-30 minutes or until rolls are golden brown.  Remove and let cool for 10 minutes.  Frost warm rolls with cream cheese frosting recipe below.
6. For the frosting, Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.

I think I made 2 mistakes....1) I used Pillsbury 's seamless dough sheet instead of the crescent rolls (I thought that would be waaaay easier, and 2) let's just say, I can't wait to use my new oven. I would keep an eye on these guys. Mine turned out a little crispy and they definitely don't look like the picture. They were still really yummy though! I will have to try them again!

Happy Baking!!