Saturday, October 1, 2011

Celebrate October with Pumpkin-Spiced Cream Cheese Cinnamon Rolls!

October is here, and to me October means Crisp Mornings, Colored Leaves, Cups of Hot Apple Cider, and lots and lots of pumpkin-yumminess baking in my kitchen :). Living in South Texas means that I do not get to experience the aforementioned crisp mornings and colored leaves, but I can fill my home with the delightful cinnamony-spiced smells of pumpkin dishes. While I was perusing pinterest recently, I came across this easy and absolutely melt-in-your-mouth-delicious recipe for pumpkin spiced cream cheese cinnamon rolls. The pin is located here: and the original recipe can be found here:
I made them today, and the result was a divine taste of Autumn that would make a great breakfast accompaniment to your hot apple cider or cocoa one crisp Fall morning. Bake some today, and while you savor each bite, let your heart sing Praises to God for this Harvest Season, the Beauty of His creation, and the Blessings in your life. If you are interested in reading about what God has been teaching me regarding "Blessings", then click on over to this link where I was invited to guest post recently.

You are dearly loved and prayed for my friends!

"The LORD will indeed give what is good, and our land will yield its harvest." Psalm 85:12

Pumpkin Spiced Cream Cheese Breakfast Rolls


2 (8-count cans) of Pillsbury Crescent Rolls (I used the Big & Flaky kind)
4 0z cream cheese, softened
1/4 Cup light brown sugar
1/4 Cup canned pumpkin

1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg


Preheat oven to 350 degrees F. On parchment or wax paper, unroll each can of 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 your two crescent-roll rectangles, 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. I left the centers open so the rolls form a circle.
Bake for 30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin

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


  1. nutritional stats?

  2. YUMMO.............

  3. Yum! Can't wait to make this for Sunday's brunch!!!!

  4. This looks so good! Thanks for sharing! God bless. :)

  5. I think I'll try this, except with my homemade cinnamon roll dough recipe....not a fan of the can...LOVE pumpkin anything tho!!!

  6. i found this several hours ago and it sounded so good i went out and bought the ingredients. they just came out of the oven and i didnt even wait the 10 minutes to cool off. let me just say yummy!!!!!

  7. for the pumpkin granola do you use quick cook oats are the kind that takes 5 min to cook.