PUMPKIN CINNAMON ROLLS

I actually just reached in my fridge and grabbed a tube of crescent dough I had picked up the night before on a late night run to Target. (P.S. That target run? I went all by myself and walked each Halloween/Fall aisle slowly. It was heaven.)

I stuffed the crescent dough with pumpkin, pumpkin pie spice and a ton of brown sugar. The cinnamon rolls were in the oven in under 10 minutes and I was whipping up the sweet cream cheese frosting. 20 minutes later we were all stuffing our faces. Can’t beat that!

INGREDIENTS:

• 1 package (12 oz) grands crescent rolls
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/3 cup packed brown sugar
• 3 oz cream cheese
• 1 1/2 tablespoons butter
• 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 1 tablespoon milk

DIRECTIONS:

1. Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper, set aside.
2. Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square). Firmly press perforations to seal.
3. Spread pumpkin evenly over each dough rectangle.  Sprinkle pumpkin pie spice and brown sugar evenly over rectangles.
4. Starting at one end, roll the dough over the pumpkin/brown sugar mixture.
5. Using a serrated knife, cut each roll into 8 equal slices. Place slices, cut side down, in prepared pan.
6. ...............................

For full instruction please see: thenovicechefblog.com

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