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Fri, Feb 22 2013 post by Yvonne From triedandtasty

Pumpkin Cream Cheese Rolls

Cream Cheese, Pumpkin and brown sugar!  Yum... Make some Pumpkin Cream Cheese Rolls for smiles all around!

 I ran across this recipe when I was searching for recipes containing pumpkin puree. After making the Pumpkin Chocolate Chip Bundt I had lots of pumpkin leftover that I didn't want to go to waste. I found this and knew this was exactly what I wanted. Luckily enough I had all of the rest of the ingredients on hand that I needed and didn't have to make a special trip to the grocery store. They turned out perfectly and exactly what I wanted!

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsHere's what you will need: 1 Loaf Rhodes Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature, 4 oz cream cheese, softened, 1/4 c brown sugar, 1/4 c canned pumpkin, 3/4 teaspoon pumpkin pie spice, 1/2 c pecans, peeled and 1 diced apple

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsSpray counter lightly with non-stick cooking spray. Combine rolls and roll into an 11x16-inch rectangle (if using). Or roll loaf into specified size. Cover with plastic wrap and let rest.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsIn a bowl, combine cream cheese, brown sugar, pumpkin (not ketchup, it looks strangely similar), spice, nuts and apples.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsMix until well combined.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsRemove wrap from dough and spread with cream cheese filling, leaving a 1/2-inch border around edges.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsStarting with a long side, roll up jelly roll style.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsCut into 8 equal pieces. I learned from watching a Rhodes video on the website, it's easiest to cut in the center first and then divide from there. Perfect trick that worked like a charm!

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsPlace cut side down in a deep dish 12-inch pizza pan (I used a 9x13 and it worked just fine). Cover with plastic wrap.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsLet rise until double in size. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsFor the frosting you will need softened cream cheese, powdered sugar, canned pumpkin, and vanilla. Mix well. If you find it's not thick enough for your liking, continue to add more powdered sugar until desired consistency. I added 1/2-1 cups extra and it was perfect.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese RollsSpread the pumpkin-ee deliciousness evenly over the cooled rolls.

 

Roll into a sweet dessert with these Pumpkin Cream Cheese Rolls

At this point, pat yourself on the back for a job well done and ENJOY!

Posted in Desserts, Yvonne
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Pumpkin Pecan Cream Cheese Rolls

Servings: 8 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min

Wonderful, warm and a holiday crowd pleaser. Make our Pumpkin Pecan Cream Cheese Rolls a new holiday tradition in your house too!

Pumpkin Pecan Cream Cheese Rolls
4.5 / 5  (4 votes, 3 reviews )

Ingredients

12 Rhodes Yeast Dinner Rolls, thawed to room temperature
4 ounces cream cheese, softened
1/4 cup brown sugar
1/4 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1 apple, peeled and diced, if desired

Frosting:
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 tablespoon canned pumpkin
1/2 teaspoon vanilla

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls and roll into an 11x16-inch rectangle. Cover with plastic wrap and let rest.

In a bowl, combine cream cheese, brown sugar, pumpkin, spice, nuts and apples. Mix until well combined. Remove wrap from dough and spread with cream cheese filling, leaving a 1/2-inch border around edges.

Starting with a long side, roll up jelly roll style. Cut into 8 equal pieces and place cut side down in a deep dish 12-inch pizza pan.

Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack. Combine frosting ingredients and drizzle over cooled rolls.

3 Comments

Yvonne said on Mar 11, 2013
This may be a little late, but here you go! http://www.rhodesbread.com/recipes/view/2243
Courtney said on Feb 23, 2013
Am I overlooking the ingredient quantities, or can you please provide them?
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