My trusty sous chef, Ryan, helped me, as usual, which made them even more special. I love cooking and baking with my little guy!
I learned something during this endeavor, however. Usually, when I don't think it matters, I buy store brand stuff. So I bought (or THOUGHT I bought) 2 tubes of Stop and Shop brand crescent rolls. When I went to cook them, however, I realized that I bought one generic and one Pillsbury.
I still didn't think it mattered, even when I noticed that the Pillsbury ones were much easier to work with. They rolled better, pinched better, and sliced better.
But I really learned that in this recipe, you have to go with the real one! Check out these rolls after baking:
Guess which one is generic and which is brand name? :)
When it came down to flavor, however, they both tasted the same - absolutely delicious! They made more than we could eat at once, and didn't reheat super well, so next time I will likely only use one tube - of the Pillsbury ones, of course!
- 2 packages/cans Pillsbury Crescent Rolls
- 4 0z cream cheese, softened
- 1/4 Cup brown sugar
- 1/4 Cup canned pumkin (Libby’s)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
1. Preheat oven to 350 degrees F. Unroll 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 crescents 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.
2. Bake for 28-30 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 (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.