Don’t Be A Pumpkin Hater

I love pumpkin! I mean I L-O-V-E everything about pumpkin! I love the movie It’s The Great Pumpkin Charlie Brown. I love picking out the BEST pumpkin right when October hits (it is a very time consuming process to pick out THE best pumpkin). I love carving pumpkins. I love making (and eating) all the pumpkin flavored treats, from pumpkin pie to pumpkin muffins to pumpkin flavored ice cream!

So when I saw these Pumpkin Spice Cream Cheese Breakfast Rolls on the blog Picky Palate I knew I had to make them. I was a little worried though about Eric. You see he likes picking out his pumpkin in October to carve it but does not spend nearly as much time finding ‘the perfect one’ like I do. And every Halloween he humors me by watching It’s The Great Pumpkin Charlie Brown. But when it comes to eating pumpkin or anything pumpkin flavor Eric hates it! He hates the taste of pumpkin, never has and unfortunately never will.

So, needless to say that when I went to make these breakfast rolls I was worried (so were my thighs) that I was going to be the only one eating these. But miraculously Eric liked them enough to eat two for breakfast that day (or should I say breakfast dinner) and then kept munching on the left overs.

These pumpkin breakfast rolls were very good and pumpkiny. They would be perfect for breakfast Thanksgiving Day because they were so easy to make (they are ‘semi-homemade’) but taste and look like you made them entirely from scratch!

Pumpkin Spiced Cream Cheese Breakfast Rolls
adapted from the Picky Palate

2 packages/cans Pillsbury Crescent Rolls
4 oz 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

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 leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9-inch cake pans that have been sprayed with cooking spray.

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.

Pumpkin Cream Cheese Frosting

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

Mix all ingredients into a large bowl until smooth. Spread over warm rolls.