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Pumpkin-Pecan Cinnamon Rolls

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Submitted by: sixxchick

 

Crescent roll dough is filled with a sweetened and spiced cream cheese-pumpkin mixture, sprinkled with pecans, rolled up, sliced, baked, and spread with cream cheese frosting.
 

Ingredients

  • 1 8-ounce tube crescent roll dough
  • 8 ounces cream cheese, softened and divided
  • 1/2 cup light brown sugar
  • 1/4 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup finely chopped pecans
  • 1/4 cup confectioners sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

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Method

Spray work surface with nonstick cooking spray. Roll out crescent dough and seal any splits by pinching together. In a food processor, combine 4 ounces of the cream cheese, brown sugar, pumpkin, cinnamon and nutmeg. Spread mixture evenly on crescent dough then sprinkle with pecans. Starting at one end, roll dough into one large 6-inch log; refrigerate about 10 minutes while oven preheats to 400 degrees. Spray an 8-inch round cake pan with nonstick cooking spray. Cut roll of dough crosswise into 6 slices, each about 1-inch thick. Place one in the center of cake pan. Place another five around center, reshaping any slices slightly to form circles, then bake about 15 minutes. In a medium mixing bowl, whip together remaining cream cheese, confectioners sugar, milk and vanilla. Spread over top of warm rolls and serve.

 

Notes: A wonderful fall twist on a classic.

 

Number of Servings: 6

 

Submitted by: sixxchick ()

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