Pumpkin Crescent Rolls
These pumpkin crescent rolls are the perfect warm breakfast or snack option during the fall months when pumpkin flavor is in the spotlight.
They’re easy to make and sure to be a hit with any pumpkin fans in your life.
This post contains links to products I like and think will be useful to you. If you click through and make a purchase I make a commission.
Table of contents
Why you’ll love this recipe
These pumpkin pie crescent rolls are so easy to make, and using premade dough saves a bunch of time during the preparation process.
They’re also super easy to freeze, so you can make them once and enjoy them for weeks to come if you’re making them for just yourself and your immediate family.
If you like easy recipes be sure to try these Hawaiian Pizza Crescent Rolls for a savory option to eat any time of the day.
Ingredients for this recipe
Pumpkin puree: For the pumpkin filling.
Brown sugar: For sweetness.
Granulated sugar: For sweetness.
Egg yolks: To add to the filling.
Pumpkin pie spice: For the perfect pumpkin spice flavoring.
Crescent rolls: Premade dough for these rolls.
Powdered sugar: To create the icing.
Heavy cream: Adds liquid to the icing.
How to make pumpkin pie crescent rolls
Step 1: Preheat oven to 375F. Prepare two baking sheets by covering with parchment paper; set aside.
Step 2: In a medium mixing bowl, mix together the pumpkin puree, brown sugar, granulated sugar, 2 egg yolks, and pumpkin pie spice until well combined.
Step 4: Place the filled crescent rolls onto the prepared baking sheets, leaving at least 1-inch of space between each roll.
Step 7: In a small bowl, whisk together the ingredients for the frosting. Start with 1 tablespoon of the heavy cream and add more if needed until the frosting is just thin enough to drizzle.
Step 3: Open the tubes of crescent roll dough and separate each triangle. Scoop about 1-2 tablespoons of the mixture onto the side end of each crescent roll triangle, then use a spoon to spread about 2/3 of the way up toward the point of the triangle (but do not spread all the way to the point). Roll the crescent rolls up starting at the wide end and moving to the point.
Step 5: Bake the crescent rolls at 375F for 10-12 minutes until golden brown.
Step 6: Remove the rolls from the oven and transfer to wire cooling racks. Cool at room temperature for 10 minutes.
Step 8: Use a spoon to drizzle the frosting over the rolls.
Expert Tips
– Cinnamon can be used instead of pumpkin pie spice if necessary.
– Be sure to pure pumpkin puree and not pumpkin pie filling.
– The rolls keep best in the refrigerator for up to five days.
What to serve with pumpkin crescents
For something to drink with these crescent rolls, try out this Starbucks Vanilla Frappuccino Recipe. If you’re interested in another great fall treat, this Thanksgiving Fudge recipe is a great option. If you don’t want to have to bake a dessert, then you’ll likely love this No Bake Pumpkin Pie, or if you’re not a pie fan, try out these No Bake Pumpkin Cookies!
Common Questions
Can I make homemade crescent roll dough?
You definitely can! Using premade saves a lot of time, but if you prefer to make your own, of course, that’s also perfectly fine!
Are these easy Pumpkin Crescent Rolls to make?
Yes! These rolls are so easy to make and are ready in no time making them a fantastic recipe even for beginners!
Storage suggestions
You can store these pumpkin crescent rolls in an airtight container at room temperature for up to 3 days, or pop them into a freezer safe bag or airtight container and pull them out when you need them over the next 3 months!
Reheating Tips
To reheat these rolls, just pop them in the microwave or the oven for a few minutes to warm them up and bring new life into them even if they’ve been frozen down. If they’ve been frozen, it could be a good idea to thaw before reheating.
Pumpkin Crescent Rolls
These pumpkin crescent rolls are the perfect warm breakfast or snack option during the fall months when pumpkin flavor is in the spotlight.
Ingredients
- Ingredients:
- • 1 cup pumpkin puree
- • ¼ cup brown sugar, packed
- • 3 tablespoons granulated sugar
- • 2 egg yolks
- • 2 teaspoons pumpkin pie spice
- • 2 tubes refrigerated crescent rolls (16 total rolls)
- Frosting:
- • ½ cup powdered sugar
- • 1-2 tablespoons heavy cream
- • ¼ teaspoon pumpkin pie spice
Instructions
1.Preheat oven to 375F. Prepare two baking sheets by covering with parchment paper; set aside.
2.In a medium mixing bowl, mix together the pumpkin puree, brown sugar, granulated sugar, 2 egg yolks, and pumpkin pie spice until well combined.
3.Open the tubes of crescent roll dough and separate each triangle. Scoop about 1-2 tablespoons of the mixture onto the side end of each crescent roll triangle, then use a spoon to spread about 2/3 of the way up toward the point of the triangle (but do not spread all the way to the point). Roll the crescent rolls up starting at the wide end and moving to the point.
4.Place the filled crescent rolls onto the prepared baking sheets, leaving at least 1-inch of space between each roll.
5.Bake the crescent rolls at 375F for 10-12 minutes until golden brown.
6.Remove the rolls from the oven and transfer to wire cooling racks. Cool at room temperature for 10 minutes.
7.In a small bowl, whisk together the ingredients for the frosting. Start with 1 tablespoon of the heavy cream and add more if needed until the frosting is just thin enough to drizzle.
8.Use a spoon to drizzle the frosting over the rolls.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 18mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 1g
I am not a medical expert. These calculations are provided as a courtesy.
