Pumpkin Cheesecake Crescent Rolls

Pumpkin Cheesecake Crescent Rolls

Deliciously creamy pumpkin cheesecake filling, rolled up and baked inside flaky crescent rolls and topped with vanilla glaze. It's pumpkin cheesecake you can eat for breakfast.....need I say more??

5 from 1 vote

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 105kcal

Author: Cathy Trochelman

Ingredients

Crescent Rolls

1 package refrigerated crescent rolls 8 count
4 ounces cream cheese softened
1/4 cup powdered sugar
2 Tablespoons pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract

Glaze

1/2 cup powdered sugar
1 Tablespoon milk

Instructions

Preheat oven to 375°F.
In a large mixing bowl, combine the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on medium speed until smooth and creamy.
Unroll crescent dough and place each triangle on a baking sheet lined with parchment paper.
Divide cheesecake mixture by the spoonful evenly among crescent roll dough. Roll each one gently into a crescent shape.
Bake for 12-14 minutes, until golden brown. Set aside to cool.
Make the glaze by combining powdered sugar and milk in a small bowl. Drizzle over crescent rolls and sprinkle with cinnamon or pumpkin pie spice as desired.
Store leftover rolls in an airtight container in the refrigerator.

Notes

Recipe Variations

Use homemade crescent roll dough in place of store bought
Add additional spices, such as ginger, to the filling
Spice up the vanilla glaze with cinnamon or pumpkin pie spice
Add thinly sliced apples to the crescent rolls before rolling and baking
Double the glaze for extra sweetness

Nutrition