**Recipe from Picky Palate **
* 2 cans refrigerated crescent rolls
* 4 oz. cream cheese, softened
* 1/4 c. brown sugar
* 1 /4 c. canned pumpkin
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg
Preheat oven to 350. 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 & nutmeg into a bowl & combine with mixer; beat well. Spread mixture over dough, leaving 1/2" border around edges. Starting at long end, roll up & cut into 1" pieces. Place around 2 - 9" cake pans that have been sprayed with non-stick spray. (Leaving centers open will form a circle/ring.) Bake 28-30 min, or until rolls are golden brown. Remove from oven & let cool 10 min. Frost warm rolls with cream cheese frosting.
Frosting:
* 4 oz. softened cream cheese
* 1/2 c. powdered sugar
* 1/2 tsp. vanilla
* 1 Tbl. canned pumpkin
Mix all ingredients & spread over warm rolls.
* 2 cans refrigerated crescent rolls
* 4 oz. cream cheese, softened
* 1/4 c. brown sugar
* 1 /4 c. canned pumpkin
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg
Preheat oven to 350. 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 & nutmeg into a bowl & combine with mixer; beat well. Spread mixture over dough, leaving 1/2" border around edges. Starting at long end, roll up & cut into 1" pieces. Place around 2 - 9" cake pans that have been sprayed with non-stick spray. (Leaving centers open will form a circle/ring.) Bake 28-30 min, or until rolls are golden brown. Remove from oven & let cool 10 min. Frost warm rolls with cream cheese frosting.
Frosting:
* 4 oz. softened cream cheese
* 1/2 c. powdered sugar
* 1/2 tsp. vanilla
* 1 Tbl. canned pumpkin
Mix all ingredients & spread over warm rolls.
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