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Pumpkin Cream Cheese Crescent Bread
Author: Jackie
  • 2 cans Pillsbury Crescent Rolls
  • 1/2 cup pumpkin puree
  • 1/4 cup cream cheese , room temperature
  • 1/4 cup sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1 egg
  • Cinnamon and Sugar for sprinkling before baking
Glaze (optional)
  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.