Ingredients
1
package (3 oz) cream cheese, softened
1/4
cup packed brown sugar
1/2
teaspoon pumpkin pie spice
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/4
cup chopped pecans, toasted
1/4
cup sweetened dried cranberries
3/4
cup powdered sugar
2
tablespoons milk
Preparation
Heat oven to 350°F. In small bowl, beat cream cheese, brown sugar and pumpkin pie spice with electric mixer on medium speed until creamy. Set aside.
On work surface, unroll dough into 2 large rectangles; firmly press perforations to seal. Spread cream cheese mixture evenly over dough; sprinkle with pecans and cranberries. Starting at 1 short side, roll up each rectangle. Cut each into 4 slices. Place slices, cut sides down, on ungreased cookie sheet.
Bake 17 minutes or until golden brown. In small bowl, mix powdered sugar and milk until smooth; drizzle over warm pinwheels.
