The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It


Punkin Rolls

Easy and cute and delish all in the shape of a pumpkin. What more do you need?

Thaw one pan of Parker House rolls and set out a box of cream cheese to soften. Remove the rolls whole from the pan-do not separate them into individual rolls. On a cutting board, cut the rolls in half horizontally around the rolls just like you would when you split a cake. Set the top aside.

Meanwhile, preheat your oven to 350.  While the oven is warming, melt two tablespoons of butter in a small oven-proof pan in the preheating oven.  Place the pan of butter in the oven for a few minutes to melt the butter.  When the butter is melted, add a bag of walnuts to the pan along with two tablespoons of sugar and one tablespoon of cinnamon.  Nutmeg might also be nice.  Place the walnut mixture in the oven for five minutes or so.

Replace the bottom layer of rolls in the original roll pan and cover them with the 8 oz. box of softened cream cheese. Liberally cover the cream cheese with store-bought or homemade pumpkin butter. I used half a small jar.  Layer on top of that the warm and sugary walnuts. Replace the top rolls so that the tops match the bottoms.

Bake at 350 for fifteen minutes. Remove from the oven, butter the tops if your like, and place a sprig or two of celery leaves along with a small, clean stick for a pumpkin stem and leaves.
Serve warm and gooey and cute all over.

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