Well here it is, the night before Thanksgiving and everyone has a lot of things to do. You have to do your last minute shopping, start prepping for the big feast tomorrow and bake all your pies.
The one thing you really don’t want to spend much time on tomorrow morning is breakfast. But it sure would be nice to have a little Thanksgiving treat in the morning wouldn’t it? Well these little pumpkin pinwheels are exactly what you need. These are a snap to put together and use ingredients you are probably buying (or already bought) anyway. They start with refrigerated crescent rolls and bake up in minutes.
It is a perfect breakfast treat for the day of the big feast. (and no one has to know how simple they were to put together! 😉 ). I hope you and your family have a wonderful Thanksgiving!!
Ingredients
- 1 tube of refrigerated crescent rolls (I prefer the non-perforated kind)
- 4 oz. cream cheese (softened)
- 1/4 c. powdered sugar
- 1-1 1/2 TBLS pumpkin puree
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 c. powdered sugar
- 1 TBLS pumpkin puree
- 1 TBLS milk
- pinch of cinnamon
Instructions
- Pre-heat oven to 350*
- Roll out dough on a floured or lightly greased surface to a rectangle approximately 16x8 inches. ( if using dough with seams, make sure to pinch all seams together before spreading with the cream cheese mixture.)
- In a mixing bowl place softened cream cheese, powdered sugar, pumpkin puree and spices and mix on medium speed until well blended.
- spread mixture evenly to within one inch of the edges of the dough.
- Carefully roll up dough "jelly roll style" Starting from the short end and press edges together to seal.
- Cover the roll in plastic wrap and place in the fridge for about ten minutes (to help with slicing)
- Carefully remove the plastic wrap and make 1 inch slices. (You will end up with approximately 8 rolls)
- Place rolls on a cookie sheet lightly sprayed with baking spray.
- Bake for approximately 14-18 minutes or until the dough has slightly browned.
- Meanwhile, make the drizzle. Place Powdered sugar, pumpkin puree, milk and cinnamon in a mixing bowl and mix until well blended.
- Drizzle the glaze over the top of warm rolls and serve immediately
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