Pumpkin Crescent Rolls Recipe

Freshly baked pumpkin crescent rolls with pumpkin on a baking sheet.

5 from 11 votes

Pumpkin Crescent Rolls Recipe

Pumpkin Crescent Rolls bake up light and fluffy with sweet cinnamon-honey filling folded into every layer. Serve warm with a pat of butter and a drizzle of honey.

Prep Time2

Cook Time20

Total Time2 20

Course: Rolls

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 219kcal

Author: Andrea

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 tablespoons unsalted butter
1/3 cup brown sugar packed
2 tbsp honey
1 tsp salt
1 tsp ground cinnamon
1/2 teaspoon 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 Fahrenheit (49 degrees Celsius).
Add the pumpkin mixture and eggs to the flour and yeast. Beat on low for 30 seconds, then turn the speed to medium-high and beat for 3 minutes. Switch to the dough hook attachment, then turn the speed to low and 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 it in a lightly buttered bowl, turning once to grease the surface. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1–1 ½ hours.
Punch the dough down. Turn it 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 the wide end of each wedge and roll toward the point. Place the point sides down on parchment-lined baking sheets (24 rolls typically fit 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 doubled in size, about 30–45 minutes (Turning the oven on to 200 degrees Fahrenheit (93 degrees Celsius), letting it preheat fully, then turning it off and leaving the door cracked creates an ideal environment for this final rise. Be sure the oven is off before placing the rolls inside, and remove them before preheating for baking.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). 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

Add 2 tbsp. orange zest to the dough for a bright twist. For something richer, skip the filling and spread a thin layer of Nutella instead.
To prep ahead, stop after step 6. Cover and refrigerate. Let them sit at room temperature for 45 minutes before baking, then continue with step 7.

These rolls are best enjoyed warm the day they’re baked, but keep well for leftovers. STORE in an airtight container at room temperature for 2–3 days, or refrigerate for up to 1 week. To FREEZE, flash freeze unbaked rolls, then transfer to a freezer-safe bag and freeze for up to 4 weeks. Baked rolls can also be frozen for up to 1 month.

To enjoy, thaw at room temperature and REHEAT in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–8 minutes, or microwave individual rolls for 10–15 seconds.

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