INGREDIENTS
1 tube crescent rolls
6 oz. softened cream cheese
1/2 cup 100% pure pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ground cloves
1 teaspoon vanilla
2 tablespoons unbleached flour

FOR THE GLAZE
2 oz. cream cheese
1/2 cup powdered sugar
2 tablespoon milk

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
3. Pop open crescent roll dough and unroll on an ungreased baking sheet, lined with parchment paper, leaving crescents in rectangles. Press edges together to even out edges and seal any holes.
4. Cut 3/4 inch diagonal strips up each side of the dough.
5. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold the dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
6. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
7. Once danish has cooled, remove to serving platter.
8. In a small bowl, mix together powdered sugar, cream cheese, and milk to create icing. You may need to add more cream to get the desired consistency.
9. Drizzle icing over danish. Cut into pieces and serve.

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 12 cinnamon rolls

DOUGH INGREDIENTS
1 cup warm milk - not hot
1/4 cup butter (or olive oil)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1 Tbsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground clove
1/2 tsp. salt
1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
1 egg

PUMPKIN FILLING INGREDIENTS
1/3 cup pumpkin puree (not pie filling)
1 Tbsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground clove
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 Tbsp. ground cinnamon
4 Tbsp. butter, (completely) softened

ICING INGREDIENTS
1/4 cup butter, softened
1 tsp vanilla
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)

DOUGH DIRECTIONS
Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer fitted with the dough hook, mix together 3 cups of the flour, sugar, spices, yeast and salt until combined.

Slowly add milk, melted butter, and egg to the flour mixture. Mix on medium-low speed until dough forms a ball and pulls away from the sides of the bowl. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the bowl with a damp towel and let rest for 10 minutes.

FILLING DIRECTIONS
Meanwhile, make your pumpkin filling. In a small sauce pan combine pumpkin and spices for the filling. Stir on medium heat for about 5 minutes. This will help concentrate the pumpkins flavors and evaporate the excess moisture in the pumpkin puree. Remove from heat and place mixture in a small bowl to help it cool down a bit before spreading on dough.

BACK TO DOUGH DIRECTIONS
Once the dough is rested, turn it out onto a floured work surface. Roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Using a knife or pastry spatula, spread the softened butter out evenly over the entire surface of the dough. On top of that, spread the pumpkin mixture and then sprinkle evenly with the cinnamon and sugars.

Beginning at the long edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Cut the dough into 12 equal pieces. I use a 12 slot muffin tin, but these will fit nicely in a pie pan as well. Place each of the cut cinnamon rolls into a greased muffin tin or a greased pie plate. Cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.

While the dough is rising, make the icing.

When the rolls have risen, uncover the dish, place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Slater with your icing and serve.

ICING DIRECTIONS
Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. If the icing is too thin, add a tablespoon or two of powdered sugar to thicken.

Tis the time of year when you've gotta make sure your house, car, and anything else is locked up tight or you might get your neighbors extra squash and zucchini! Well I am here to tell you, now you can open your doors and welcome the bounty with open arms! Because we are taking that zucchini and squash and turning it into CHOCOLATE CAKE!!

Chocolate Cake - Taste Tester's Consensus
Husband: Liked it, but could tell that it was zucchini flour
Friend, Natalie who is Gluten Free: Liked it and would totally make it.
Natalie's 9-year old daughter who is also Gluten Free:
Really liked it, wondering what else we can try!
Are you local and want to be a taste tester? Email me and let me know!

One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.

The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do!

INGREDIENTS
1 14.1oz package refrigerated Pillsbury Pie Crust
1 egg
1 tablespoon water
1 cup Lemon Créme Filling
1/3 cup white chocolate chips
1/8 tsp shortening

DIRECTIONS

1. Preheat oven to 425.
2. Bring pie crust to room temperature. Unroll one pie crust on a floured surface.
3. Prepare egg wash by lightly beating together the egg and the water, set aside.
4. On the first sheet of pie crust, lightly stamp (just to give you an idea of where to put the Lemon Créme). Place a teaspoonful of the Lemon Créme in the center of each of the lightly outlined circles.
5. Unroll 2nd pie crust and lightly place on top of the 1st one with the fillings. Using a 2.5" Ravioli Stamp to cut & seal crust into circles, carefully stamp out each pie making sure to keep the Lemon Créme "bump" in the middle of the stamp. Place each pie on a parchment lined cookie tray about 1" apart.
6. Once they are all cut out, you can take the remaining dough and roll it out to make a few more. You should get about 14-18 pies total.
7. Generously brush the tops of each pie with egg wash. Using a pairing knife, carefully a small X onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
8. In a small bowl, melt white chocolate and vegetable shortening together. Drizzle white chocolate over pies. Let set completely before storing.