Pumpkin Crescent Rolls
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5.0
12 reviews
Excellent
Pumpkin Crescent Rolls
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Pumpkin Crescent Roll Recipe makes soft pumpkin crescent rolls with a honey butter filling.
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Ingredients
Pumpkin Crescent Rolls
- 1 package active dry yeast
- 1 cup warm water about 105 F.
- 2 tablespoons honey
- 1 cup pumpkin puree at room temperature
- 1/2 cup instant nonfat dry milk
- 6 tablespoons butter softened
- 1/3 cup brown sugar
- 2 large eggs at room temperature
- 5 ½-6 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
Cinnamon Honey Butter
- 1/4 cup butter softened
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
Melted butter
- 2 tablespoons butter melted
Instructions
- In a large bowl, stir together yeast, water, and honey. Let sit 5-10 minutes, or until foamy.
- Stir in pumpkin puree, dry milk, butter, brown sugar, and eggs until combined.
- Add 2 cups all-purpose flour, whole wheat flour, salt, and pumpkin pie spice. Stir to combine.
- Continue adding in enough all-purpose flour to make a soft dough.
- Knead dough for about 3-5 minutes, or until smooth and elastic.
- Place in a lightly greased bowl, and cover.
- Let rise until double, about 1-1 ½ hours.
- Turn dough onto lightly floured surface, and divide into three pieces.
- Cover, and let rest 10 minutes.
- Meanwhile, beat cinnamon honey butter ingredients together. Set aside.
- Roll each piece of dough into 12-inch circle.
- Spread with 1/3 of cinnamon honey butter, and cut into 12 pieces.
- Repeat with remaining two pieces of dough and remaining cinnamon honey butter.
- Place shaped rolls on greased baking sheets, point side down, about 2-3 inches apart.
- Cover, and let rise about 30 minutes.
- Preheat oven to 375 F.
- Bake rolls for about 12-15 minutes, or until light golden brown.
- Brush warm rolls with additional melted butter.
Notes
- Yeast: A package measures 2 1/4 teaspoons of yeast.
- Warm water: Using water that's the correct temperature is key. Too hot, the yeast will die. Too cool, the rolls will take longer to rise. I recommend using a kitchen thermometer. However, if you don't have one, the water should feel like warm bath water, and if it's too hot for you, it's too hot for the yeast.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
- Butter: I like to use salted butter in this recipe. Feel free to use unsalted if you prefer.
- Brown sugar: I don't pack the sugar for this recipe. However, you can pack the sugar if you want a slightly sweeter roll.
- Flour: You can use all all-purpose flour if you prefer.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1roll
Calories
193kcal
(10%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
13mg
(4%)
Sodium
89mg
(4%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1155IU
(23%)
Vitamin C
0.5mg
(1%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 36rolls
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 193kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 89mg | 4% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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