DescriptionThese Cream Cheese Pumpkin Pie Crescent Rolls are a deliciously easy fall dessert or breakfast treat! Flaky crescent rolls are filled with a sweet and creamy pumpkin pie mixture and baked to golden perfection. They’re ready in just 30 minutes, making them perfect for a cozy autumn morning or an afternoon snack.
Cream Cheese Pumpkin Pie Crescent Rolls
DescriptionThese Cream Cheese Pumpkin Pie Crescent Rolls are a deliciously easy fall dessert or breakfast treat! Flaky crescent rolls are filled with a sweet and creamy pumpkin pie mixture and baked to golden perfection. They’re ready in just 30 minutes, making them perfect for a cozy autumn morning or an afternoon snack.
Ingredients
- For Drizzle (Optional):
Instructions
- Preheat the Oven:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the Filling:In a medium bowl, combine softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix until smooth.
- In a medium bowl, combine softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix until smooth.
- Prepare the Crescent Rolls:Unroll the crescent roll dough and separate it into 8 triangles.Place about 1 tablespoon of the pumpkin filling at the wide end of each triangle. Spread it slightly, then roll up the crescent from the wide end to the narrow tip.
- Unroll the crescent roll dough and separate it into 8 triangles.
- Place about 1 tablespoon of the pumpkin filling at the wide end of each triangle. Spread it slightly, then roll up the crescent from the wide end to the narrow tip.
- Bake the Rolls:Place the filled crescent rolls on the prepared baking sheet, making sure they’re spaced apart.Brush each roll with the beaten egg for a golden color.Sprinkle with granulated sugar for a bit of extra sweetness, if desired.Bake for 10-12 minutes or until golden brown.
- Place the filled crescent rolls on the prepared baking sheet, making sure they’re spaced apart.
- Brush each roll with the beaten egg for a golden color.
- Sprinkle with granulated sugar for a bit of extra sweetness, if desired.
- Bake for 10-12 minutes or until golden brown.
- Make the Drizzle (Optional):In a small bowl, mix powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more milk or sugar, as needed.Drizzle over the warm crescent rolls before serving.
- In a small bowl, mix powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more milk or sugar, as needed.
- Drizzle over the warm crescent rolls before serving.
- Serve:Let the crescent rolls cool slightly before serving. Enjoy them warm!
- Let the crescent rolls cool slightly before serving. Enjoy them warm!
Notes
Make ahead:You can prepare the filling in advance and store it in the fridge for up to 2 days.
Storage:Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat in the oven or microwave.
Add-ins:For a twist, add mini chocolate chips or chopped pecans to the filling.
