You know who you are. The ones that jump out of bed at the first sound of the alarm, not to slap the snooze button, but to get the day started!
I hate you people.
Ahahaha. Okay, kidding. I more or less envy you. Because I’m more of a snooze-until-I-end-up-turning-off-the-alarm kind of person. Then I drag myself out of bed, with something like 20 minutes to get ready and get out the door. Makeup is usually a last ditch effort to look less tired. White eyeliner, anyone? Hehe.
However, there are a handful of moments that will stir me even before the alarm goes off. An early morning meeting, a volunteer event, or of course, baking breakfast goodies for the office! I originally planned to make these the night before, but the idea of them sitting in the fridge and being all cold and frigid on a day that was already something like 40 degrees just didn’t sit right with me.
So I set my alarm, and magically, jumped out of bed at the first sound of the buzzer.
I did manage to prep everything, though. Nothing like rolling out of bed just to flip on the oven and wait while it heats up, then popping in a pan that’s all set to go. These are ridiculously easy to make, and if you don’t have pumpkin, you can leave it out or swap it out for some cinnamon sugar or blueberry jam or whatever flavor you feel like. Borrowed this recipe from the talented Picky Palate, who can take something as boring as crescent rolls and make them into magical pumpkin goodness.
First, the prep work. Mix the filling ingredients, then unroll the crescent dough.
You’ll want to form either one long rectangle or two smaller ones, then smear the filling on it like this:
I was having some major issues keeping my dough together. *Note to future self: do not take dough out when you start mixing filling. You might get sidetracked by the TV and the dough will get unbearably soft.
Once that’s done, roll the dough up:
Simple, right? Once that’s done, you can cut up the dough and place it in a pan. I used a 8×8 baking dish, but in Picky Palate’s recipe, she used two pie pans.
It’ll look space, out, but they spread out a lot when they’re baking.
Mix frosting and cover the rolls in it while they’re still warm. I was in a bit of a rush, so forgot to take a picture post-frosting!
The recipe, from Picky Palate:
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.
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.