Mini Pumpkin Cheesecake Crescent Rolls – Simples Recipe Ever :- A very creamy pumpkin cheesecake filling that is rolled up and baked inside of crescent rolls that are flaky, and then topped with a vanilla frosting. Is it necessary for me to explain anything else? It’s pumpkin cheesecake that you may eat for breakfast.
Mini Pumpkin Cheesecake Crescent Rolls – Simples Recipe Ever
There is something about a delectable morning pastry that always makes one feel like they are in charge of a special occasion. Probably due to the fact that almost every morning I start my day with some kind of egg dish… So a sugary breakfast is truly a momentous occasion in and of itself.For this reason, I will always go out of my way to prepare snacks that are extremely simple to prepare because they are ideal for throwing together at the last minute for a party gathering. You can make a pumpkin pie that you can hold in your hand with just a few ingredients.
Ingredients
- 2 tubes refrigerated crescent rolls
- 4 ounces cream cheese (½ a block)
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 Tablespoons pumpkin pie spice
- 7 Tablespoons granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
Using a mixer that is equipped with the paddle attachment, combine the pumpkin and cream cheese and beat them together until they are completely smooth. The sweetened condensed milk should be poured in gradually, and then the spices and vanilla should be added. Mix until smooth.
Turn out one can of crescent rolls and unroll the dough onto a surface that has been lightly dusted with flour. Be sure to keep the dough in one piece. By pressing the perforated seams together with your fingertips, you can attempt to close any holes that may be present.
After spreading a layer of the pumpkin mixture over the dough, roll the dough into a log and cover it with the pumpkin mixture. Lay out on a baking sheet, and then put it to the side. Continue the process with the second can of dough that you have. It’s possible that you have some filler left over. Wrap the dough in plastic wrap and place it in the refrigerator for one to two hours, or even overnight.
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Following the chilling of the dough, an oven should be preheated at 375 degrees and a baking sheet should be lined with parchment paper.
Before placing the rolls on the baking sheet that has been prepared, cut each log of dough into pieces that are one inch in diameter. Applying light pressure with your fingers to the top of each roll will result in the formation of a disc that is slightly flattened. Bake for 12 to 15 minutes, or until the top is golden brown and puffed up.
Cream cheese and heavy cream should be mixed together with a whisk until they are completely smooth while the rolls are baking. The combination will first have the appearance of cottage cheese, and this process could take up to a minute. When it is smooth, add the powdered sugar that has been sprinkled in. Apply icing over the rolls by drizzling it over them or by dipping the top of each roll into the bowl of icing. Place the rolls on a wire rack so that they can cool down. Consume on a warm or room temperature basis.
Nutrition
- Calories: 22 kcal
- Carbohydrates: 4 g
- Protein: 1 g
- Fat: 1 g
- Saturated Fat: 1 g
- Cholesterol: 2 mg
- Sodium: 18 mg
- Potassium: 28 mg
- Fiber: 1 g
- Sugar: 3 g
- Vitamin A: 1213 IU
- Vitamin C: 1 mg
- Calcium: 12 mg
- Iron: 1 mg
Notes
The use of pumpkin pie filling is not something that I would recommend for this dish. You will not receive the flavour that you want from the meal, and on top of that, this recipe is so straightforward that all you need to do to improve the flavour of the small pumpkin pies is add a couple of additional components.
