Pumpkin-Spice Pinwheels

 

1

package (3 oz) cream cheese, softened

1/4

cup packed brown sugar

1/2

teaspoon pumpkin pie spice

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4

cup chopped pecans, toasted

1/4

cup sweetened dried cranberries

3/4

cup powdered sugar

2

tablespoons milk

• 1 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.
• 2 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.
• 3 Bake 17 minutes or until golden brown. In small bowl, mix powdered sugar and milk until smooth; drizzle over warm pinwheels.