• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Seaside Baker
  • Home
  • Cookbook
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Bars

    Quick Pumpkin Swirled Breakfast Bread

    Published on October 15, 2016 by theseasidebaker Last Modified on June 12, 2017 / 2 Comments

    164 shares
    Jump to Recipe

    This post has been sponsored by Pillsbury, however all opinions are my own. #ItsBakingSeason

    Pumpkin Crescent Bread

    With the holidays just around the corner, we begin to focus on the "big" meal. You spend days preparing leading up to Thanksgiving and Christmas, wake up early to put the bird in, and continue to prepare for the rest of the day. Then, when noon hits, you realize you have not eaten and your kids have been munching on pie and leftover Halloween candy all morning. They really know when to take advantage of your (or just my) selective hearing!

    Quick Pumpkin Breakfast Bread

    This year I vow to be more prepared. So much so, that I am testing out recipes in mid October. I want to be fully prepared for Thanksgiving, and I want to sit down with my kids and husband and have a special breakfast. It will be the only meal that day that it will be just us, and I think it is very important for us to talk about what we are grateful for as a family.

    Pumpkin Crescent Bread

    With the stove and oven pretty much occupied from post coffee and on, I need a recipe that is festive, delicious, and most importantly easy. That's where this Pumpkin Cream Cheese Crescent Bread comes into play. Out of all the recipes we tested, this was our family favorite.

    Pillsbury Rolls

    Starting with Pillsbury Crescent Rolls, I rolled out the dough. I then spread a delicious concoction of pumpkin puree, cream cheese, sugar, egg, and spices, and rolled the dough. Using a sharp knife, I cut the roll down the center exposing the layers. I twisted them together then wrapped them into a snail like shape, sprinkled it with cinnamon and sugar, then baked it to perfection.

    pumpkin-crescent-bread

    While I feel that this bread would have been absolutely perfect without a glaze drizzle, it was even better with one! Add some walnuts for crunch and you have the perfect semi-homemade fall breakfast!

    Pumpkin Breakfast Bread

    Pillsbury Crescent Rolls are on regular rotation here in our home. They are great for a quick and easy breakfast, and perfect for experimenting with the eager to cook kids without all of the mess. This past summer we made raspberry danishes weekly using this rolls. We can't wait to test more recipes using fall flavors and produce! For more fun ideas and recipes go here. Enjoy!

    Slice of Pumpkin Breakfast Bread

    Print
    Pumpkin Cream Cheese Crescent Bread
    Author: Jackie
    Ingredients
    • 2 cans Pillsbury Crescent Rolls
    • ½ cup pumpkin puree
    • ¼ cup cream cheese , room temperature
    • ¼ cup sugar
    • ¼ teaspoon pumpkin pie spice
    • ¼ teaspoon cinnamon
    • 1 egg
    • Cinnamon and Sugar for sprinkling before baking
    Glaze (optional)
    • ½ cup powdered sugar
    • 2 teaspoons milk
    • ½ teaspoon vanilla extract
    Instructions
    1. Preheat oven to 350 degrees.
    2. Lightly spray a cookie sheet with non-stick cooking spray.
    3. In a bowl, whisk together pumpkin, cream cheese, egg, spices, and sugar until smooth.
    4. On a lightly floured surface, roll out Crescent Rolls, rolling gently over holes with a rolling pin.
    5. Spread filling over dough.
    6. Starting with the longest side, roll dough pinching together the edge at the end.
    7. Slice roll in half and turn to expose the layers.
    8. Carefully twist pieces together (like a braid but without the third piece) then roll into a snail like shape.
    9. Place dough onto cookie sheet and sprinkle with cinnamon and sugar.
    10. Bake for 25-30 minutes or until the bread is golden.
    11. To make the glaze, whisk powdered sugar, milk, and vanilla until smooth.
    12. Pour over bread and serve warm or at room temperature.

     

    « Red Velvet Halloween Cake
    Easy Homemade Tomato Basil Soup »
    164 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to The Seaside Baker! Welcome to The Seaside Baker! Here you will find my personal journals of recipes, places, experiences, and everything else that comes along with being a mother of three by the sea!

    More about me →

    Popular

    • Quick Rhubarb Cake
      Quick Rhubarb Cake
    • Cold Fighting Smoothie
      Cold Fighting Smoothie- A Healthy Green Smoothie
    • Gruyere Scalloped Potatoes
      Gruyere Scalloped Potatoes- The Perfect Side Dish + Video
    • Strawberry Basil Vodka Cocktail
      Strawberry Basil Vodka Cocktail
    • Angel Food Strawberry Bundt
      Strawberry Angel Food Cake
    • corona cocktail in clear glass with colorful umbrellas on top
      Corona Cocktail

    My new cookbook is available now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT© 2022 · THE SEASIDE BAKER