Turn cream cheese, pumpkin and crescent rolls into a quick-and-easy braided bread, special enough for company.
If you refuse to allow pumpkin into your life until fall officially starts, please avert your eyes:
I clearly refuse to wait as evidenced by the pumpkin bread I posted last week...
...and now, today's recipe:
I think I'm such an early pumpkin-season adopter because I know once "fall" arrives, not a whole lot changes for me. Let's be honest. Those of you living in the Northeast are (perhaps) hesitant to usher in the woes of winter. Down here in my neck of the woods, I'm just as likely to be in short sleeves in November as I am today. Fall is a wonderful season in the South... and if I'm wrong for wanting it to hurry up, I don't want to be right.
If you've made it this far in the post, clearly you're ready for pumpkin too. Here's a little how-to video to get you fully inspired to braid up a couple of loaves of this quick and easy Pumpkin Cream Cheese bread. Enjoy!
See how easy Pumpkin Cream Cheese Braid is to make in this new #recipevideo by @HealthyAperture @ReganJonesRD Tweet this
Pumpkin Cream Cheese Braid
Makes 2 loaves (6 servings per loaf)
- 2 cans crescent roll dough (I used Annie's)
- 1/2 (8-ounce) block cream cheese, softened
- 1/2 cup canned 100% pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon sugar
- Combine cream cheese, pumpkin, brown sugar and cinnamon in a small bowl; blend with a hand mixer or immersion blender. Beat in 1 egg; add flour and beat until smooth.
- Coat a baking sheet with cooking spray. Unroll 1 can of dough onto pan; press seams to seal, using additional flour if needed to keep dough from sticking to hands.
- Spoon 1/2 of filling down center of dough. Cut 3/4-inch thick slices up along each side of dough up to the filling. Braid slices overlapping over the filling. Repeat with remaining dough and filling. Sprinkle cinnamon sugar evenly over braids. Refrigerate 30 minutes.
- Preheat oven to 375 degrees F.
- Bake for 25 minutes or until golden. Let stand 10 minutes. Serve warm.