Best 7 Pumpkin Crescent Rolls Recipes

PUMPKIN-FILLED CRESCENT ROLLS

Steps:

• In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges., Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes., Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.

QUICK & EASY PUMPKIN CRESCENTS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients; stir in 1/2 teaspoon cinnamon. In another bowl, whisk pumpkin, oil and brown sugar; stir into flour mixture just until moistened., In a small bowl, mix sugar and remaining cinnamon; reserve 2 teaspoons cinnamon sugar for topping. Turn dough onto a lightly floured surface; knead gently 10 times. Divide in half; roll each portion into a 10-in. circle. Brush each circle with 1 tablespoon melted butter; sprinkle with 2 teaspoons cinnamon sugar. Cut each into 8 wedges. Roll up wedges from the wide ends. Place 1 in. apart on a greased baking sheet, point side down; curve to form crescents. Brush tops with remaining butter; sprinkle with reserved cinnamon sugar., Bake 9-11 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

PUMPKIN ROLLS I

Steps:

• Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
• Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
• Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

PUMPKIN CRESCENT ROLLS (OAMC)

Steps:

• In a med mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
• In a small mixing bowl combine the pumpkin, oil, and brown sugar.
• Add pumpkin mixture to dry mixture stirring with a fork until combined.
• Form into a ball.
• Line a large baking sheet with foil.
• Turn dough out onto a lightly floured surface.
• Knead dough gently for 10-12 strokes.
• Divide dough in half.
• Roll each half to a 10" circle.
• Cut each circle into 8 wedges.
• To shape begin at the wide end of each wedge and loosely roll toward the point.
• Place point down about 2" apart on greased baking sheet curving ends slightly.
• Combine the granulated sugar and cinnamon sprinkle over crecents.
• Bake 400F for 9-11 min or until golden brown.
• Serve warm Make ahead tips: Prepare, bake and cool rolls.
• Freeze in a freezer container or bags up to 1 month.
• Wrap frozen rolls on foil and thaw at room temp for 2 hours.
• Reheat in a 375F oven for 3-5 min.

PUMPKIN CRESCENT ROLLS

Steps:

• Preheat oven to 375 degrees. In a large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
• Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
• Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.

PUMPKIN CRESCENT ROLLS

Steps:

• Preheat oven to 375 degrees. In a large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
• Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
• Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.

PUMPKIN CRESCENT ROLLS

Steps:

• Preheat oven to 375°F
• In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
• Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
• Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
• Store leftovers covered at room temperature.