Pumpkin Pecan Cream Cheese Rolls

Serves: 8
Total Calories: 357
Yield: 8


12 Rhodes White Dinner Rolls , thawed to room temperature
4 ounces cream cheese, softened
1/4 cup brown sugar
1/4 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1 apple, peeled and diced, if desired
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 tablespoon canned pumpkin
1/2 teaspoon vanilla extract


Spray counter lightly with non-stick cooking spray. Combine rolls and roll into an 11x16-inch rectangle. Cover with plastic wrap and let rest. In a bowl, combine cream cheese, brown sugar, pumpkin, spice, nuts and apples. Mix until well combined. Remove wrap from dough and spread with cream cheese filling, leaving a 1/2-inch border around edges. Starting with a long side, roll up jelly roll style. Cut into 8 equal pieces and place cut side down in a deep dish 12-inch pizza pan. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack. Combine frosting ingredients and drizzle over cooled rolls.

Nutritional Facts:

Serves: 8
Total Calories: 357
Calories from Fat: 152

This Pumpkin Pecan Cream Cheese Rolls recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.

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