Yup, I sure did. I managed to make dessert breakfast. And wow is it tasty. While autumn has not quite set-in down here sunny Florida (82 degrees is cool, right?), my tastebuds and clothing attire are begging to differ. I woke up with a craving for pumpkin pie. After going through my kitchen, I had gathered some ingredients that I was confident I could make something that resembled a pie but with some special touches. This roll melts in your mouth and takes you to a crisp autumn day with fall foliage in your sight. Treat yourself with this warm, gooey, sweet breakfast roll. As they say, life is uncertain… Eat Dessert First!
- 1 Can Pillsbury Crescent Rolls Dough Sheet
- 1/2 Can Pumpkin Puree (not pumpkin pie filling)
- 4 Tbls Brown Sugar
- 2 Tsp Cinnamon
- 1 Tsp Nutmeg
- 1 Tbls Vanilla Extract
- 1 Handful Chocolate Chips (optional)
- Cream Cheese Frosting, directions to follow
Cream Cheese Frosting:
- 6 oz Cream Cheese
- 1 1/2 cups Powdered Sugar
- 1+ tablespoons Milk (more if you like a thin frosting)
- 1 tsp Vanilla Extract (if you don’t use chocolate chips, you could add Maple Extract)
Pre-heat the oven to 350 degrees. Lightly grease a 9×9 baking pan with non-stick baking spray or rub with butter. Set aside.
In a bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg and vanilla extract. Unroll the dough, and evenly spread the pumpkin filling over the rolled-out dough. Be sure not to over-fill the rolls. Sprinkle with chocolate chips. Carefully roll-up the dough into a log, slice into roughly an inch thick slices. You should end with about 8 or 9 slices. Place them cut-side down into the greased baking pan. Bake for 20 minutes, or until tops are golden brown. Let them cool in the pan for 10 minutes.
In the meantime, mix the cream cheese, vanilla extract, milk and powered sugar (add milk & sugar gradually) with an electric mixer. Blend until smooth. When the rolls have cooled slightly, spread the Cream Cheese Frosting over the tops of the rolls. Enjoy the breakfast rolls warm!