These pumpkin danish pastries are made easy by using crescent dough – swirled with brown sugar and cinnamon, and stuffed with pumpkin spied cream cheese.
The Run for Dave bake sale is now complete = $867!
Congratulations to all the winning bidders, it was fun moderating the bidding wars! To see who won, refer to the bake sale post. I have already e-mailed all of the winners to request addresses and give payment details. Then as soon as I have all the information necessary, I will pass it along to the creator of each item for shipment.
Thank you again to all the outstanding bloggers for your bid-inducing treats, and for all the bidders who took the bait ;-). The food blogging community never ceases to amaze me and I am proud to be a part of it!
I keep telling myself I need to post more breakfast foods. So while watching the bidding unfold last night, I baked a sweet treat that somehow passes for breakfast – danish!
With the fall season upon us I had to make the filling pumpkin, obviously. One day I promise I will venture beyond pumpkin into the many other wonderful flavors of the season, but for now enjoy all the pumpkin.
They are like mini fluffy pumpkin pies, or less fluffy pumpkin pie kolache, but a little easier to make – Roll out crescent roll dough, brush with butter, sprinkle with brown sugar and cinnamon, cut into strips, fold in half, twist into a ring, and fill the centers with pumpkin cream cheese! Get wild and add sprinkles if you so desire.
Once they are baked to perfection, top with a drizzle of icing right before serving and watch them disappear.
Post updated 10/26/2022, photo above is the original.
- 4 oz. cream cheese, softened
- 1/4 cup pumpkin puree
- 2 Tbsp sugar
- 1/4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Festive sprinkles, optional
- 2 tubes crescent rolls
- 2 Tbsp butter, melted
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup powdered sugar
- 2-3 tsp milk
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
- In a medium bowl, combine softened cream cheese with pumpkin, white sugar, pumpkin spice, and vanilla extract until smooth and creamy; set aside.
- On a lightly floured surface, roll each tube of crescent rolls into an 11 x 14 inch rectangle (so you will have two rectangles). Brush each with melted butter, and sprinkle brown sugar and cinnamon.
- Using a pizza cutter, gently cut the dough into eleven 1" wide strips. Grab one end of each strip and fold over onto itself, sandwiching the butter-brown sugar. Press down slightly.
- Grab the ends of each strip and twist in opposite directions. Keeping the strip twisted, place on baking sheet and roll tightly into a coil, tucking the end underneath. Place coils about 2 inches apart on baking sheets.
- Using two fingers, press a well into the middle of each coil - enough to hold about 2 tablespoons of filling. Place filling in the middle of each danish*. Top with sprinkles, if desired.
- Bake for 13-15 minutes or until golden brown. Let cool.
- Meanwhile, whisk together powdered sugar, vanilla and milk until sugar is dissolved and drizzle over each danish a few minutes before serving.
*I had some filling leftover. But it would be perfect on a bagel!