“Pumpkin Cream Cheese Crescent Rolls”

The holiday season is in full swing and it’s my hope everyone had a wonderful, food coma-filled Thanksgiving. Since, we have one holiday down and one around the corner in a few short weeks, now is the time you’re thinking about easy morning breakfast ideas. You need something tasty for both family and friends. You’re probably thinking about what to do with the extra can of pumpkin puree stored in your pantry. Maybe, saying something like, “Self what could I make that is quick and easy?” Consequently, I have the answer for you in Pumpkin Cream Cheese Crescent Rolls.

Pumpkin Cream Cheese Crescent Rolls

In addition to being a quick and easy recipe, your kids will love these rolls because they are delicious and put a different spin on a breakfast roll. All you need is one can of crescent roll dough, pumpkin puree, brown sugar, ginger, nutmeg, cinnamon, cloves, and cream cheese. Pumpkin Cream Cheese Crescent Rolls are topped with egg wash and Turbinado sugar before baking. The sugar gives the rolls a slightly sweet crunch on top. You can also mix Turbinado with cinnamon for a little more spice. Should you make these on the weekend, I will bet a kid or two may get up early enough to help Mom in the kitchen.

So grab the pumpkin puree you have stored and bake up a batch of Pumpkin Cream Cheese Crescent Rolls. You can get two batches from one can of puree, therefore I suggest grabbing two cans of crescent roll dough. Until next time…Happy Baking!!!

Pumpkin Cream Cheese Crescent Rolls

3/4 cup pumpkin puree

1/8 t. ground cloves

1/2 t. ground ginger

1/2 t. ground cinnamon

1/2 t. ground nutmeg

1/4 t. kosher salt

2 T. light brown sugar

1 egg white

1 T. water

1/2 – 3/4 cup whipped cream cheese

2 T. Turbinado sugar, for sprinkling

1 Tube Crescent Roll dough, 8 triangles

Preheat oven to 375 degrees (350 degrees for non-stick or dark bakeware). In a small mixing bowl, combine pumpkin, cloves, ginger, cinnamon, nutmeg, salt, and brown sugar.

Unroll crescent dough and separate triangles. Spread about 1 T. cream cheese on each dough triangle. Then spread about 2 t. pumpkin mixture on top of cream cheese. Starting at wide end, roll triangle. Place seam side down. Don’t worry as some filling will ooze out. Place on ungreased baking sheet.

Beat egg white and water together to make egg wash. With pastry brush, coat each crescent roll with egg wash. Sprinkle tops with Turbinado sugar.

Bake for 9 to 12 minutes or until golden brown according to package directions.

Serve warm or at room temperature.