Ingredients
For the Pumpkin Filling:
1 can (15 oz) pumpkin puree
4 oz cream cheese, softened
½ cup brown sugar
2 tbsp granulated sugar
1½ tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp vanilla extract
¼ tsp salt
For the Rolls:
2 tubes (8 oz each) refrigerated crescent roll dough
½ cup crushed graham crackers
4 tbsp unsalted butter, melted
For the Cream Cheese Icing:
4 oz cream cheese, softened
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
🥣 Instructions
Prepare the filling: In a bowl, beat the softened cream cheese until smooth. Add pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla and salt. Mix until creamy and well combined.
Prepare the dough: Preheat the oven to 375°F (190°C). Unroll the crescent dough and gently press the seams together to create one large rectangle.
Brush the dough with the melted butter, then sprinkle the crushed graham crackers evenly over the surface.
Spread the pumpkin filling evenly over the dough, leaving a small border around the edges.
Roll it up: Starting from the long side, carefully roll the dough into a tight log.
Using a sharp knife, cut the log into 10–12 equal round rolls.
Place the rolls cut-side up in a lightly greased 9×13-inch baking dish, leaving a little space between them.
Bake for 22–28 minutes, or until the rolls are puffed and beautifully golden brown.
Make the icing: Beat the softened cream cheese, powdered sugar, milk and vanilla until smooth and creamy.
Let the rolls cool for about 5–10 minutes, then drizzle generously with the cream cheese icing.
🎃🍂 Pumpkin Spice Cinnamon Rolls with Cream Cheese Icing 🤎✨
