Thursday, September 20, 2012


Everyone loves cinnamon rolls, and as fall appraoches with its crisp, refreshing mornings, what better way to wake up than a warm cup of coffee and sweet, buttery pumpkin cinnamon bites.

1 tin of crescent roll dough
1 cup of pumpkin
1/2 brick of cream cheese
1 /12 tsbp brown sugar
1/2 tsp cinnamon

1 large egg white
1 1/2 cups confectioners sugar
1 tsp lemon juice


  • Divide the crescent rolls along the perforated edges.
  • Mix the pumpkin, cream cheese, brown sugar and cinnamon together in a bowl.
  • Spread a layer of pumpkin cream mix on each crescent triangle.
  • Roll the triangles into crescents and bake as directed on the packaging.
  • NOTE: You may want to add 2-3 additional minutes due to the stuffing. Keep an eye on them and determine if more time is needed to cook the inside thoroughly.
  • When the rolls are cooked and cooling mix the egg whites, confectioners sugar and lemon juice together until smooth.
  • Dip a fork or spoon into the royal icing and drizzle each pumpkin cream cinnamon bite with a healthy amount of royal icing.
  • Let the icing set and harden then serve.


A great fall brunch recipe for you and your friends to enjoy together. Enjoy!


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