Cream Cheese Pumpkin Rollups
These pumpkin cream cheese crescent rolls feature sweet creamy pumpkin filling rolled between layers of light flaky dough with a light dusting of a cinnamon-sugar coating.
Servings: 4
Ingredients
For the rollups:
- 4 ounces whipped cream cheese
- ⅓ cup canned pure pumpkin (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sugar
- 8 ounces crescent roll dough (1 container)
For the coating:
- 1 tablespoon cinnamon
- 2 tablespoons sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix together the cream cheese, pumpkin, the pumpkin pie spice, and sugar. Set aside.⅓ cup canned pure pumpkin, 1 teaspoon pumpkin pie spice, ½ teaspoon sugar, 4 ounces whipped cream cheese
- Remove the crescent roll dough from the container and separate the triangles along the perforated lines, placing them onto a baking sheet.8 ounces crescent roll dough
- Place about 1-2 tablespoons of the cream cheese pumpkin filling on each triangle and spread over the surface.
- Roll up each triangle, starting at the side opposite the point, and set aside.
- Combine the cinnamon and sugar in a shallow bowl.1 tablespoon cinnamon, 2 tablespoons sugar
- Roll each rollup in the cinnamon sugar mixture to coat.
- Bake for 10-12 minutes. Check occasionally to be sure they don't burn. Serve immediately.
Notes
- Ensure the whipped cream cheese is chilled so that the pumpkin-cream cheese mixture is not too thin.
- I like to use whipped cream cheese because it's easier to mix in the other ingredients. You can use regular cream cheese that's been softened by letting it sit out until it reaches room temperature.
- No pumpkin pie spice? Make your own homemade pumpkin pie spice with just a few other spices, or use store-bought or homemade apple pie spice.
- Use a small offset spatula or the back of a spoon to evenly spread the filling on the dough triangles.
- Pinch the edges of the crescent rolls slightly after rolling them up to prevent the filling from oozing out during baking.
- For streamlined prep, make the cream cheese filling ahead of time, and store it in the refrigerator. When ready to bake, simply assemble the rolls.
- Sprinkle mini chocolate chips over the filling before rolling for a sweet twist.
- Add a sprinkle of finely chopped pecans or walnuts inside the roll-ups for added crunch and flavor.
- For extra sweetness, whip up this Greek yogurt glaze to drizzle on top of the rollups after baking.
- Leftovers can be stored in the refrigerator for up to a week. For best results, reheat in the oven at 350 degrees F for 5-10 minutes until warmed through.
- To freeze, wrap each baked roll individually in plastic wrap or aluminum foil, place the wrapped rolls in a freezer-safe bag or airtight container and freeze for up to 3 months. Reheat the rolls in the oven at 350 degrees F for 10-15 minutes or until warmed through.
Serving Suggestions
- Serve warm with a cup of coffee or tea for a cozy fall breakfast.
- Top with a dollop of whipped cream and a sprinkle of cinnamon for a quick and easy dessert.
- These rolls make a great addition to a holiday brunch spread, paired with fresh fruit and other pastries.
Nutrition
Calories: 336kcal | Carbohydrates: 34g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 536mg | Potassium: 92mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3565IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
