Pumpkin Spiced Cream Cheese Breakfast Rolls

Just found this recipe on a friend's blog & it looked easy enough...and sounded even more delicious!

Pumpkin Spiced Cream Cheese Breakfast Rolls

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.

FROSTING:
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.

Make ahead Frenchtoast

1 loaf of bread. (use can use any bread but I like french bread)
2 cups of Milk
6 eggs
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg

Coat 13x9 with cooking spray. Cut bread into cubes place in dish. Mix rest of ingredients and pour over . Put in the refrigerator over night for 2 to 3 hours. Bake at 350 degrees for 40 minutes (sometimes longer depending on your oven, none of the bread should be soggy). Pour topping over before you bake.

Topping:
1 cup brown sugar
2 T corn syrup
1/2 C butter
1 C chopped walnuts or I prefer pecans

Combine all ingredients.
Bring to boil. Simmer until it thickens

Side note: I tried this with the yummy syrup as the topping instead of the topping it called for and it didn't work at all. So don't try that.

Submitted by: Kollen Marchant