Mini Pumpkin Croissants - Easy Crescent Rolls Recipe
User Reviews
5
Mini Pumpkin Croissants - Easy Crescent Rolls Recipe
Description
The Mini Pumpkin Croissants combine refrigerated crescent roll dough with a filling made from pure pumpkin puree, brown and granulated sugars, egg yolks, and pumpkin pie spice. The filling is spread on the wider end of each dough triangle and rolled towards the thin point. Baking produces golden, tender crescent rolls enclosing the moist, flavorful pumpkin mixture.
The texture is delicate and flaky from the crescent dough with a moist, sweet interior featuring the typical autumnal warmth of pumpkin pie spice. The topping glaze, made of powdered sugar, heavy cream, and pumpkin pie spice, adds a sweet finish after baking and cooling. These rolls have a balanced sweetness and a pleasant pumpkin aroma.
The croissants are best served slightly cooled and can be refrigerated for up to five days to maintain freshness. They make suitable treats for fall-themed meals or celebrations and pair nicely with coffee or tea. Cinnamon may substitute pumpkin pie spice if unavailable for a similar flavor character.
Ingredients
- 1 cup pumpkin puree
- ¼ cup brown sugar packed
- 3 tablespoons granulated sugar
- 2 egg yolk
- 2 tsp pumpkin pie spice
- 2 tubes crescent rolls 16 total rolls, refrigerated
Frosting:
- ½ cup powdered sugar
- 1-2 tbsp heavy whipping cream
- ¼ tsp pumpkin pie spice
Instructions
- Preheat oven to 375 F. Prepare two baking sheets by covering with parchment paper. Set aside.
- In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, egg yolks, and pumpkin pie spice.
- Open the tubes of crescent roll dough and separate the long triangles. Add 1-2 tablespoons of the pumpkin mixture on the wide end of the dough triangle. Spread it up about 2/3 of the way 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.
- Place the filled crescent rolls onto the prepared baking sheets, leaving at least 1-inch of space between each roll.
- Bake the crescent rolls in a preheated oven at 375 F for 10-12 minutes until golden brown.
- Remove the rolls from the oven and transfer to wire cooling racks. Cool at room temperature for 10 minutes.
- While the pumpkin filled mini croissants are cooling, make the frosting. In a small bowl, whisk together the ingredients for the frosting. Start with 1 tablespoon of the heavy whipping cream and add more if needed until the frosting is just thin enough to drizzle.
- Use a spoon to drizzle the frosting over the rolls.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to maintain intended texture and flavor.
- Cinnamon can be a suitable substitute for pumpkin pie spice if preferred.
- Store leftover rolls in the refrigerator, best consumed within five days for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 20.7g | 7% |
| Protein | 2.5g | 5% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 223mg | 9% |
| Potassium | 39mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 10.7g | 21% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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