Thanksgiving is quickly approaching, soon enough Christmas will be around the corner -- I'm sure Christmas music is being played around the clock at many retail establishments. When I worked at JC Penney's, our Christmas soundtrack was on repeat starting November 1st. Christmas at JC Penney's was the longest I've ever endured (maybe it was the 13 hour disaster, Black Friday.) Well anyways, at this point in the year I've usually been bitten by the baking bug. I don't know if it's the Christmas music, or the cool weather making it tolerable to have the oven on for long periods of time, but this is only the beginning...
These puff pastry rolls are a take on a cinnamon roll. They're not overwhelmingly sweet, and pumpkin-ey enough to satisfy your fall cravings. Using packaged puff pastry makes this a really quick, and easy dessert. Perfect for a last minute, Thanksgiving Day sweet treat.
These puff pastry rolls are a take on a cinnamon roll. They're not overwhelmingly sweet, and pumpkin-ey enough to satisfy your fall cravings. Using packaged puff pastry makes this a really quick, and easy dessert. Perfect for a last minute, Thanksgiving Day sweet treat.
What You'll Need:
-2 Containers Croissant Style Puff Pastry
Pumpkin Filling
-2 Tbsp Heavy Whipping Cream
-15 Oz Can of Pumpkin Puree
-8 Tbsp Brown Sugar
-1 tsp Cinnamon
-1/4 fresh Nutmeg
-1 tsp Vanilla Extract
Frosting
-1/2 Cup Unsalted Butter (softened)
-1/2 Cup (4 Oz) Cream Cheese (softened)
-1 3/4 Cup Powdered Sugar
-1 tsp Vanilla Extract
(You'll need some extra brown sugar, and cinnamon to sprinkle on top of your filling before you roll the sweets.)
1. Mix together the ingredients for the pumpkin filling either using a hand mixer or a whisk. When all the ingredients are mixed together set this aside.
2. Pre-heat the oven to 375º F. Unroll the puff pastry onto a floured surface, make sure it looks pretty even. Grab a spoon, or a plastic basting brush and spread the pumpkin mixture evenly across both puff pastry's until most of the pumpkin mixture is gone. Sprinkle some extra cinnamon, and brown sugar as evenly as possible on top of the mixture.
3. Roll the puff pastry inward along the long side, and cut into 8 smaller sized rolls. Do this twice, using both pastries. Roll it inward along the shorter side for larger, fluffier rolls.
4. Bake the small sized rolls for about 10 to 13 minutes. If you've opted for the larger rolls it'll take about 15-20.
5. While the rolls bake, make the frosting. With a hand mixer, beat together the butter and cream cheese. Add in the powdered sugar gradually, continue to beat until the mixture becomes smooth, mix in the vanilla extract.
6. When the rolls have finished, immediately frost them by placing 1 tsp of frosting in the center of the roll. Use more frosting on the larger rolls. Add frosting, to taste. Allow the frosting to melt over the pumpkin roll, and enjoy!
Start by mixing together the pumpkin mixture.
Spread the pumpkin mixture all over the puff pastries, roll them up, and cut out the rolls!
While the pumpkin rolls bake, make the frosting. Beat together the ingredients until it becomes smooth.
Put a scoop of frosting atop each pumpkin roll, and watch it melt!
