Pumpkin Crescent Rolls Recipes

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PUMPKIN-FILLED CRESCENT ROLLS



Pumpkin-Filled Crescent Rolls image

This is an Old World recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. -Gary Wanosky, North Ridgeville, Ohio

Provided by Taste of Home

Time 55m

Yield 3 dozen.

Number Of Ingredients 14

4 teaspoons active dry yeast
1/4 cup warm 2% milk (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, cubed
1/2 cup shortening
1 cup sour cream
4 large egg yolks, room temperature
2 teaspoons grated lemon zest
FILLING:
3/4 cup canned pumpkin
1/3 cup sugar
1-1/2 teaspoons pumpkin pie spice

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.

Nutrition Facts : Calories 156 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 106mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN CRESCENT ROLLS



Pumpkin Crescent Rolls image

A unique pumpkin recipe ideal for breakfast, brunch or simply an autumn afternoon treat served with steaming mugs of spiced apple cider. Recipe courtesy of a CooksRecipes e-mail I received.

Provided by Stacky5

Categories     Breads

Time 30m

Yield 32 rolls

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin puree (about 2 cups)
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8 ounce) packages refrigerated crescent dinner rolls
1/2 cup granulated sugar

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.

Nutrition Facts : Calories 193.7, Fat 7.8, SaturatedFat 2.9, Cholesterol 26.2, Sodium 191.5, Carbohydrate 26.9, Fiber 1.7, Sugar 11.4, Protein 4.7

PUMPKIN CRESCENT ROLLS (OAMC)



Pumpkin Crescent Rolls (OAMC) image

Always one to buy canned pumpkin during the holidays and saving it for some favorite recipes. These can be made for Thanksgiving or Christmas in advance or any time of year to pull out of the freezer individually

Provided by TishT

Categories     Breads

Time 55m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 10

1 3/4 cups flour
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup canned pumpkin
3 tablespoons cooking oil
2 tablespoons brown sugar
2 teaspoons sugar

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.

Nutrition Facts : Calories 85.2, Fat 2.7, SaturatedFat 0.4, Sodium 89.2, Carbohydrate 13.7, Fiber 0.7, Sugar 2.6, Protein 1.5

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