Crescent rolls are one of the most versatile processed foods around. Yes, processed. Mass produced. Probably super bad for you. But also super buttery and delicious and can be morphed into anything from a simple piece of twisty bread to a homemade hot pocket.
In this EASY pumpkin crescent roll breakfast Danish, the crescent roll provides the pastry base, holding the creamy, pumpkin-spiced filling. Drizzled with icing, it's irresistible.
As we know, I'm battling dumb body issues and constantly trying to force myself to eat better. But in moderation, this sometimes-treat can be worth it. A slice for a special occasion. In this case, it was my birthday. So I can make the exception.
Plus, my coworkers helped me eat it, so over-indulgence was impossible ;)
Brimming with deeeelicious pumpkin flavor, my EASY pumpkin crescent roll breakfast Danish makes a lovely addition to your fall brunch table.
EASY Pumpkin Crescent Roll Breakfast Danish
- 2 tubes of crescent roll dough
- 1 8oz package of cream cheese
- 1 egg
- 1 tsp vanilla
- 1/4 cup granulated sugar
- 1/4 cup pumpkin butter (approx.)
- 1/3 cup powdered sugar + 1 tsp (or more) water
-Preheat oven to 350 degrees F.
-In a stand mixer, mix together the sugar, vanilla, cream cheese, and egg until smooth.
-Spray a pie or tarte pan with cooking spray and press the dough triangles from 1 crescent roll tube into the bottom of the pan. Pour in the cream cheese mixture.
-Top the cream cheese mixture with teaspoon-sized dollops of the pumpkin butter, dropping teaspoons across the surface.
-Gently press the remaining crescent roll dough pieces on top of the cream cheese and pumpkin butter in your desired pattern--I am lazy, so I left them as triangles.
-Bake for 20 minutes, or until the crescent roll dough has become golden brown in color.
-Let cool completely. Mix the powdered sugar and water together gently, until thick but able to be drizzled easily. Drizzle over cooled pastry. Cut into slices and serve.