Ooooh weee you guys are in for a treat today.
I mean, I figured I owed it to you for the radio silence over here all week.
Last week was a leeeetle crazy with me adjusting to going back to work and then on Friday we took our 3 month old on a plane and flew across the country to California. Which makes complete sense to do, right?
The whole trip actually went a thousand times better than I had anticipated (no airplane meltdowns…yay!) and it wasn’t just a trip full of survival mode, we actually had a really great time.
But yes, this treat I have for you. Not only is it pumpkin (!!!!) but it’s quick, easy, and can be eaten pretty much any time of the day. Breakfast, lunch, snack, dinner, second dinner, dessert. There’s no wrong time of day to eat crescent rolls stuffed with pumpkin cheesecake and brushed with butter and cinnamon sugar. Fact.
These little guys are definitely best eaten right away, warm from the oven. The filling recipe makes enough filling for approximately 16 crescent rolls, so unless you’re feeding a family of 8 (maybe you are!), you’re probably going to have leftovers.
This is where I have your solution. Save the leftover filling and unbaked crescent roll can so you can make more pumpkin cheesecake crescent rolls tomorrow. Or in two hours. You’re gonna want to.