These are super easy; justin thought they were the best thing ever...basically cinnamon rolls made with crescent rolls and a pumpkin mixture. You could also use Rhodes dough or make your own, but I liked the lightness of the crescent rolls. Find the original recipe HERE.
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2 cans Pillsbury Crescent Rolls
4 oz cream cheese, softened
1/4 cup brown sugar
1/4 cup canned pumpkin
1/4 tsp cinnamon
1/8 tsp nutmeg
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. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents. Starting at long end, roll up then cut into 1 inch pieces (I put the rolled dough in the freezer for a couple minutes and found it was easier to slice after that). I baked mine in two pie dishes, but you could do two 9x9 pans or even one 9x13 dish.
2. Bake for 25-30 minutes or until rolls are golden brown. Frost warm rolls with cream cheese frosting recipe below.
4 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla
1 tbsp canned pumpkin
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