Indulge in autumn’s embrace with this pumpkin pie crescent rolls with cream cheese filling recipe—flaky crescent dough swirled with a luscious mix of pumpkin puree, cream cheese, and pie spices, baked to golden spirals that capture pie essence in handheld form. Ready in 25 minutes, this pumpkin pie crescent rolls with cream cheese filling recipe delivers spiced warmth and tangy cream in every bite, ideal for breakfast treats or holiday nibbles. The dough rises light while the filling bakes custardy, topped with a cinnamon glaze for drizzle delight in these pumpkin pie crescent rolls with cream cheese filling. For harvest highlights, explore our fall-recipes or dessert-recipes. Pie passions? Check pie-recipes. Speedy sweets? See quick-desserts.
Table of Contents
What Is Pumpkin Pie Crescent Rolls with Cream Cheese Filling?
Pumpkin pie crescent rolls with cream cheese filling are a clever, oven-fresh twist on classic pie, using refrigerated crescent dough spread with a blended filling of pumpkin puree, softened cream cheese, brown sugar, and warming spices like cinnamon and ginger, then rolled into spirals and baked until puffed and fragrant. This pumpkin pie crescent rolls with cream cheese filling recipe distills the custardy joy of pumpkin pie into portable rolls, where the dough’s buttery layers cradle a spiced, creamy core that mimics filling without the crust hassle. Rooted in fall baking shortcuts and social media ingenuity, the pumpkin pie crescent rolls with cream cheese filling recipe emerged in the 2010s as a viral hack, blending convenience with seasonal nostalgia for effortless indulgence.
Fundamentally, the pumpkin pie crescent rolls with cream cheese filling recipe unrolls dough sheets, pipes or spreads the whisked filling evenly, rolls tightly, slices, and bakes—the result is tender exteriors with a gooey, pie-like interior that steams warmly. It’s novice-nice, producing 12 rolls that serve as breakfast, dessert, or snacks. These pumpkin pie crescent rolls with cream cheese filling offer vitamin A from pumpkin and protein from cheese, lightening pie’s richness. From brunch boards to bake sales, the pumpkin pie crescent rolls with cream cheese filling recipe rolls out delight in spiced, swirly portions.
Why You’ll Love It
Pumpkin pie crescent rolls with cream cheese filling mesmerize with their pie-in-a-bite ingenuity and spiced serenity, offering fall’s flavors in fuss-free form. This pumpkin pie crescent rolls with cream cheese filling recipe enchants through elements that weave wonder without work:
- Pie Portability: Custard swirl in flaky roll—pumpkin pie crescent rolls with cream cheese filling pocket autumn anywhere.
- Blitz Bake: 25 minutes to golden, this pumpkin pie crescent rolls with cream cheese filling recipe claims chaotic mornings.
- Spice Symphony: Cinnamon-ginger warmth hugs cream’s tang—pumpkin pie crescent rolls with cream cheese filling sing seasonally.
- Family Frolic: Roll-shaping invites tiny hands—pumpkin pie crescent rolls with cream cheese filling bond baking.
- Glaze Grace: Endless drizzles expand—pumpkin pie crescent rolls with cream cheese filling adapt adventurously.
From dawn drizzles to dusk delights, this pumpkin pie crescent rolls with cream cheese filling recipe harvests harmony in handheld heaven, where spice soothes and simplicity sparkles.
Ingredients
Chosen for cozy compatibility, these essentials in the pumpkin pie crescent rolls with cream cheese filling recipe spotlight pure pumpkin and fragrant spices—fresh ginger zings the glaze.
Pumpkin Pie Crescent Rolls with Cream Cheese Filling Ingredients
- 2 cans (8 oz each) refrigerated crescent roll sheets (or perforated dough): Flaky vessel for pumpkin pie crescent rolls with cream cheese filling.
- 8 oz cream cheese, softened to room temperature: Silky base in pumpkin pie crescent rolls with cream cheese filling.
- 1/2 cup canned pure pumpkin puree: Pie heart for pumpkin pie crescent rolls with cream cheese filling.
- 1/4 cup light brown sugar, packed: Molasses depth in pumpkin pie crescent rolls with cream cheese filling.
- 1 tsp pumpkin pie spice blend: All-in autumn for pumpkin pie crescent rolls with cream cheese filling.
- 1/2 tsp ground ginger: Zesty lift in pumpkin pie crescent rolls with cream cheese filling.
- 1 tsp pure vanilla extract: Warms the whirl in pumpkin pie crescent rolls with cream cheese filling.
- 1 egg, lightly beaten: Wash for sheen on pumpkin pie crescent rolls with cream cheese filling.
- Optional: 1/4 cup white chocolate chips: Melty surprise within pumpkin pie crescent rolls with cream cheese filling.
These yield 12 pumpkin pie crescent rolls with cream cheese filling, swirled and satisfying.
Ginger Glaze
- 1 cup powdered sugar: Thickens glaze for pumpkin pie crescent rolls with cream cheese filling.
- 2 tbsp milk (or almond): Thins to drizzle on pumpkin pie crescent rolls with cream cheese filling.
- 1/2 tsp ground ginger: Spiced kiss for pumpkin pie crescent rolls with cream cheese filling.
Pro tip: Spread filling to edges but leave 1/2-inch border—seals cleanly for intact pumpkin pie crescent rolls with cream cheese filling.
Instructions
These layered instructions craft impeccable pumpkin pie crescent rolls with cream cheese filling—spread, roll, bake for pie-like poetry.
Step 1: Prepare the Filling
In a medium bowl, combine softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, ginger, and vanilla—beat with a hand mixer on low 1 minute, then medium 1 more until creamy and uniform, like pie filling. This spiced blend stars in pumpkin pie crescent rolls with cream cheese filling. If adding chips, fold gently now for pockets. Cover and set aside—room temp keeps it spreadable for pumpkin pie crescent rolls with cream cheese filling.
Preheat oven to 375°F; line a large baking sheet with parchment—prevents sticking for even pumpkin pie crescent rolls with cream cheese filling bake.
Step 2: Spread and Roll
Unroll one sheet crescent dough onto a lightly floured surface; gently stretch to a 10×12-inch rectangle, pressing perforations to seal—this creates a smooth canvas for pumpkin pie crescent rolls with cream cheese filling. Spread half the filling evenly over dough, leaving a 1/2-inch border. Starting from a long edge, roll tightly into a log—like a jelly roll for pumpkin pie crescent rolls with cream cheese filling. Pinch seam to close.
Repeat with second sheet and remaining filling for two logs total. Place seam-side down on cutting board; chill 5 minutes if sticky—this firms for neat pumpkin pie crescent rolls with cream cheese filling slices.
Step 3: Slice and Arrange
Using a serrated knife, cut each log into 6 equal pieces (about 1-inch thick)—yields 12 pumpkin pie crescent rolls with cream cheese filling. Arrange cut-side up on prepared sheet, spacing 2 inches apart—the spirals hold shape during bake for pumpkin pie crescent rolls with cream cheese filling. Brush tops lightly with beaten egg for gloss.
Bake pumpkin pie crescent rolls with cream cheese filling 12-15 minutes until edges golden and dough puffed—the filling bubbles subtly inside. Rotate sheet halfway for uniform color in pumpkin pie crescent rolls with cream cheese filling.
Step 4: Glaze and Enjoy
Cool pumpkin pie crescent rolls with cream cheese filling on sheet 2 minutes, then transfer to wire rack—prevents sogginess. Whisk glaze until smooth and pourable; drizzle over warm rolls—the ginger scent wafts invitingly in pumpkin pie crescent rolls with cream cheese filling. Serve fresh for flaky pumpkin pie crescent rolls with cream cheese filling, or room temp for events.
Pro Tips, Variations & Substitutions
Elevate your pumpkin pie crescent rolls with cream cheese filling recipe with these honed hints—nuanced nudges for peak pastry and playful pivots.
Essential Pro Tips
- Roll Tight: Use parchment under dough for easy lift—prevents tearing in pumpkin pie crescent rolls with cream cheese filling.
- Slice Sharp: Chill logs 10 minutes post-roll—yields clean cuts for defined pumpkin pie crescent rolls with cream cheese filling swirls.
- Egg Precision: Dab, don’t drench—avoids pooling for crisp pumpkin pie crescent rolls with cream cheese filling tops.
- Glaze Timing: Warm drizzle sets faster—enhances pumpkin pie crescent rolls with cream cheese filling pull.
Variations for Pumpkin Pie Crescent Rolls with Cream Cheese Filling Recipe
- Maple Pecan: Chopped pecans and maple extract—nutty pumpkin pie crescent rolls with cream cheese filling.
- Vegan Harmony: Coconut cream cheese and GF dough—crescent pie pumpkin pie crescent rolls with cream cheese filling.
- Choco-Ginger: Dark chips in fill—decadent pumpkin pie crescent rolls with cream cheese filling.
- Savory Sage: Herbed cheese swap—brunch pumpkin pie crescent rolls with cream cheese filling.
- Low-Sugar: Monkfruit sub—healthier pumpkin pie crescent rolls with cream cheese filling.
These refresh pumpkin pie crescent rolls with cream cheese filling vibrantly.
Storage & Shelf Life
Sustain the sparkle of pumpkin pie crescent rolls with cream cheese filling through thoughtful tending—their freshness favors airtight havens.
How Long in the Fridge?
Layer with parchment in sealed container—pumpkin pie crescent rolls with cream cheese filling thrive 3 days chilled, flakiest first day. Air fry 1 minute revives pumpkin pie crescent rolls with cream cheese filling crisp.
Can You Freeze It?
Freeze unbaked logs sliced, bag 1 month—bake from frozen, add 2 minutes for pumpkin pie crescent rolls with cream cheese filling. Or freeze baked, thaw and toast.
Signs It’s Gone Bad
Softened dough or sour cream—bid adieu to pumpkin pie crescent rolls with cream cheese filling. Consult FDA tips.
Reheating
Toaster oven 325°F 3 minutes—restores pumpkin pie crescent rolls with cream cheese filling flake without microwave mush.
Did You Make This Recipe?
Your pumpkin pie crescent rolls with cream cheese filling swirl deserves spotlight—rate and dish your glaze genius below. Custardy core? Pic the spirals and tag @masterlyrecipes—we savor the seasonal stories. More marvels? Meander to fall-recipes or dessert-recipes for flavor frolics.
FAQs
What defines pumpkin pie crescent rolls with cream cheese filling?
Pie swirl in flaky roll—pumpkin pie crescent rolls with cream cheese filling pocket harvest.
Rolling tips for pumpkin pie crescent rolls with cream cheese filling?
Tight coil, chill slice—pumpkin pie crescent rolls with cream cheese filling stay defined.
Vegan pumpkin pie crescent rolls with cream cheese filling?
Cashew cream, vegan dough—pumpkin pie crescent rolls with cream cheese filling welcomes all.
GF pumpkin pie crescent rolls with cream cheese filling?
GF sheets seal—pumpkin pie crescent rolls with cream cheese filling gluten-free.
Sweeter pumpkin pie crescent rolls with cream cheese filling?
Extra brown sugar—pumpkin pie crescent rolls with cream cheese filling comforts.
Why egg on pumpkin pie crescent rolls with cream cheese filling?
Gilds the lily—pumpkin pie crescent rolls with cream cheese filling glows.
Nuts in pumpkin pie crescent rolls with cream cheese filling?
Walnuts whirl in—textured pumpkin pie crescent rolls with cream cheese filling.
Shelf life of pumpkin pie crescent rolls with cream cheese filling?
Fridge 3 days—USDA FoodKeeper for pumpkin pie crescent rolls with cream cheese filling.
Savory pumpkin pie crescent rolls with cream cheese filling?
Mushroom-cheese fill—savory pumpkin pie crescent rolls with cream cheese filling.
Glaze for pumpkin pie crescent rolls with cream cheese filling?
Vanilla icing—tops pumpkin pie crescent rolls with cream cheese filling.
Nutrition
Per Roll (1/12 recipe, approx.):
Calories: ~180
Protein: ~3g
Carbs: ~20g (1g fiber)
Fat: ~10g
Sugar: ~8g
Pumpkin lends beta-carotene—pumpkin pie crescent rolls with cream cheese filling nourish festively. Guide by MyPlate.
Recipe Overview
Total Time: Prep 10 minutes; Cook 15 minutes; Total 25 minutes
Yield: 12 pumpkin pie crescent rolls with cream cheese filling
Category: Dessert/Breakfast
Method: Oven Bake
Cuisine: American fall-inspired
Whisk spiced pumpkin-cream fill, spread on unrolled crescent sheets, roll tight, slice into spirals, egg wash and bake puffed—pumpkin pie crescent rolls with cream cheese filling swirl out spiced in one sheet.
Conclusion
Pumpkin pie crescent rolls with cream cheese filling recipe spirals autumn’s quiet poetry—dough whorls cradling pumpkin’s amber glow and cream’s gentle yield, each slice a stanza of spice and silk where cinnamon whispers secrets of the vine. This 25-minute verse of spread and heat composes not just rolls, but refrains of shared harvest, where flaky edges frame spiced dreams and simple turns evoke the wheel’s turn. Pumpkin pie crescent rolls with cream cheese filling affirm that sweetness resides in the roll, the reveal, the resonant bite. Unfurl a sheet of pumpkin pie crescent rolls with cream cheese filling soon—let their spiced swirls score your symphony.
