Saturday, July 19, 2014


2 cans Pillsbury Crescent Rounds
4 tablespoons butter, melted
1/2 cup pumpkin puree (not pie filling)
1 tablespoon milk
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
For the Frosting
4-oz cream cheese, softened
1-1/2 cups powdered sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract


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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