Pumpkin Honey Butter Crescent Rolls

These soft & fluffy pumpkin honey butter crescent rolls will be the talk of your Thanksgiving table! They’re buttery and oh so delicious!

Pumpkin crescent rolls will look and taste amazing next to your Thanksgiving Turkey, Mashed Potatoes, and Green Bean Casserole. They will be a new Thanksgiving tradition!

Pumpkin Honey Butter Crescent Rolls | lifemadesimplebakes.com

Perfect for Thanksgiving!

I kind of love making rolls. It’s therapeutic. But when the holidays roll around, the thought of making them (along with everything else) is kind of overwhelming!

That’s why I love these pumpkin honey butter crescent rolls—you can make them ahead! Just pull them out of the refrigerator, let them rise for 30 minutes and then pop them into the oven to bake. How easy is that?!

Not to mention the pumpkin flavor in these rolls pairs perfectly with the rest of your Thanksgiving spread. They’re definitely a must this Thanksgiving!

Pumpkin Honey Butter Crescent Rolls | lifemadesimplebakes.com

Making Pumpkin Crescent Rolls

DOUGH. Mix the ingredients together according to the recipe card, then knead for 3 minutes or until a soft and tacky dough forms. Shape the dough into a ball. Place in a lightly buttered bowl, turning once to grease the surface.

RISE. Cover with plastic wrap and allow to rise in a warm place until it doubles in size. This usually takes about a hour, but depending on the temperature of your kitchen it could take up to 1 1/2 hours (we keep our house at 70 in the winter and it takes dough a bit longer to rise).

SHAPE. Remove the plastic wrap and set aside. Punch the dough down. Turn the dough out onto a lightly floured surface and divide it into thirds. Cover the dough and allow it to rest for 10 minutes. Roll each ball of dough into a 12-inch circle.

FILLING. In a small bowl, mix the ingredients for the filling together (softened butter, honey and cinnamon). Spread over the three circles.

CUT. Using a pizza cutter or pastry wheel, cut each circle into 12 wedges. Then cut a 1/2-inch slit into the top (wide end) of each wedge. (See picture above.)

ROLL. To shape the rolls, begin at wide end of each wedge and roll toward the point. Place the point sides down on parchment lined baking sheets (I like to do 24 rolls on a half sheet pan and 12 on a quarter sheet pan).

RISE. Cover with plastic wrap and allow the rolls to rise in a warm place until almost double in size, about 30-45 minutes (Tip: I find that turning my oven on to 200 degrees, letting it reach that temperature, then turning it off is the perfect environment for this last step—just make sure it’s OFF, and leave the door cracked).

BAKE. When the rolls are ready to go, heat your oven to 375 degrees. Uncover and bake the rolls for 14-18 minutes or until they’re golden brown on top. As soon as they come out of the oven, brush the tops of the hot rolls with melted butter.

Pumpkin Honey Butter Crescent Rolls | lifemadesimplebakes.com

Variations

The base of these rolls is really versatile and can be switched up a couple different ways, especially by changing up the filling. Here are some ideas:

  • Try adding 2 tbsp. orange zest to these rolls by mixing it in with the dough.
  • For something decadent, ditch the filling and spread a thin layer of Nutella over top!
  • Substitute the honey butter filling for a Cinnamon Roll filling.

What is your favorite way to change these up? Be sure to comment below and let us know!

Pumpkin Honey Butter Crescent Rolls | lifemadesimplebakes.com

Making Ahead & Storing

To MAKE THESE AHEAD, stop after completing step 6—shaping the rolls into crescents (before letting them rise). Cover and place them in the refrigerator. Remove them 45 minutes prior to baking, then continue with step 7 (rising, then baking).

You can STORE pumpkin crescent rolls in an airtight bag at room temperature for 2-3 days or you can store them in the fridge for up to a week.

You can FREEZE the unbaked rolls for 4 weeks in an airtight container after flash freezing, or freeze baked rolls for about a month before they have freezer burn. Place them in a freezer safe ziploc bag.

Pumpkin Honey Butter Crescent Rolls | lifemadesimplebakes.com

Enjoy these pumpkin honey butter crescent rolls while they’re fresh and warm! Serve them with whipped pumpkin butter or just the plain stuff.

For more pumpkin recipes, try:

 

Pumpkin Honey Butter Crescent Rolls | lifemadesimplebakes.com

Pumpkin Honey Butter Crescent Rolls Recipe

These soft & fluffy pumpkin honey butter crescent rolls will be the talk of your Thanksgiving table! They're buttery and oh so delicious!
5 from 4 votes
Pin Rate
Course: Rolls
Cuisine: American
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 36 rolls
Calories: 220kcal
Print Recipe

Ingredients

  • 6- 6 1/2 cup all purpose flour
  • 1 pkg active dry yeast
  • 1 cup canned pumpkin
  • 1 cup water
  • 1/2 cup nonfat dry milk
  • 6 tbsp unsalted butter
  • 1/3 cup brown sugar - packed
  • 2 tbsp honey
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2 eggs
For the Filling
  • 1/4 cup unsalted butter - room temperature
  • 2 tbsp honey
  • 1/4 tsp ground cinnamon
  • 2 tbsp unsalted butter - melted

Instructions

  • In the bowl of a stand mixer, combine 2 cups of all-purpose flour and the yeast; set aside.
  • In a medium saucepan set over medium-low heat, combine the pumpkin, water, dry milk, butter, brown sugar, honey, salt, cinnamon, and pumpkin pie spice. Heat until warm, about 120 degrees.
  • Add the pumpkin mixture and eggs to flour/yeast. Beat on low for 30 seconds, then turn speed to medium-high and beat for 3 minutes. Switch to the dough hook attachment, then turn speed on low, gradually add the remaining flour. Knead the dough for 3 minutes or until a soft and tacky dough forms.
  • Shape the dough into a ball. Place in a lightly buttered bowl, turning once to grease the surface. Cover with plastic wrap and allow to rise in a warm place until double in size, about 1 - 1 1/2 hours.
  • Punch the dough down. Turn the dough out onto a lightly floured surface and divide into thirds. Cover the dough and allow it to rest for 10 minutes.
  • Roll each ball of dough into a 12-inch circle. In a small bowl, mix the ingredients for the filling together. Spread over the three circles. Using a pizza cutter or pastry wheel, cut each circle into 12 wedges. Then cut a 1/2-inch slit into the top (wide end) of each wedge. To shape the rolls, begin at wide end of each wedge and roll toward the point. Place point sides down on parchment lined baking sheets (I like to do 24 rolls on a half sheet pan and 12 on a quarter sheet pan).
  • Cover with plastic wrap and allow the rolls to rise in a warm place until almost double in size, about 30-45 minutes (I find that turning my oven on to 200 degrees, letting it reach that temperature, then turning it off is the perfect environment for this last step- just make sure it's off, and leave the door cracked. Remove the rolls before preheating your oven).
  • Preheat oven to 375 degrees. Uncover and bake the rolls for 14-18 minutes or until golden brown on top. Brush the tops of the hot rolls with melted butter, serve warm.

Notes

  • Try adding 2 tbsp. orange zest to these rolls. For something decadent, ditch the filling and spread a thin layer of Nutella over top!
  • To make these ahead, stop after completing step 6. Cover and place them in the refrigerator. Remove them 45 minutes prior to baking continue with step 7.

Nutrition

Serving: 36g | Calories: 220kcal | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 100mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1229IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg