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5 from 1 vote

Pumpkin Cream Cheese Crescent Braid

Flaky bread with a delicious pumpkin cream cheese filling make this Pumpkin Cream Cheese Crescent Bread amazing!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 148kcal
Author: Julie Evink


Crescent Braid

  • 1 tube crescent rolls
  • 1 8 oz package cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 tsp vanilla extract
  • 3 Tbsp all-purpose flour
  • 1 c. pumpkin
  • 1/2 tsp pumpkin pie spice

Cinnamon Icing

  • 1/2 tsp cinnamon
  • 1/2 c. powdered sugar
  • 1-2 tsp milk


  • Preheat oven to 375 degrees.
  • In a mixing bowl cream mix together cream cheese, sugar, flour and vanilla until combined. Set aside.
  • In a different mixing bowl mix together pumpkin and pumpkin pie spice.
  • Unroll crescent roll dough leaving it in one big rectangle and press together seams. Lay the crescent roll dough on an ungreased half sheet baking pan. Cut 1/2 inch strips on each side of crescent roll dough rectangle leaving a 3-4 inch center piece that is not cut. Carefully spread the cream cheese mixture down the center of dough. Top with pumpkin mixture.
  • Fold cut pieces of crescent dough forming a braid. Some of the filling will be visible. Tuck the end over and into the braid.
  • Bake for 15-20 minutes or until crescent dough is golden brown. Cool 5 minutes. Remove to serving platter.
  • In a small mixing bowl combine cinnamon, powdered sugar and milk. Drizzle over crescent braid.


Calories: 148kcal | Carbohydrates: 35g | Sodium: 29mg | Potassium: 100mg | Sugar: 30g | Vitamin A: 2520IU | Vitamin C: 2.6mg | Calcium: 8mg | Iron: 0.4mg