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Pumpkin Crescent Rolls
5 from 12 votes

Pumpkin Crescent Rolls

Pumpkin Crescent Rolls combine yeast dough enriched with pumpkin puree and warm spices into soft, fluffy rolls with a subtle autumnal flavor. The dough is rolled thin, spread with cinnamon honey butter, cut into triangles, and shaped into crescents, then baked to golden perfection. The rolls have a tender crumb and a sweet cinnamon glaze, ideal for seasonal breakfasts or snacks.

Prep Time
1 hr 45 mins
Cook Time
12 mins
Total Time
1 hr 57 mins
Servings: 36 rolls
Calories: 193 kcal
Course: Bread
Cuisine: American

Ingredients

Pumpkin Crescent Rolls
  • 1 active dry yeast package
  • 1 cup water about 105 F, warm
  • 2 tablespoons honey
  • 1 cup pumpkin at room temperature, puree
  • 1/2 cup nonfat dry milk instant
  • 6 tablespoons butter softened
  • 1/3 cup brown sugar
  • 2 egg at room temperature, large
  • 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

    Cup of Yum
  1. In a large bowl, stir together yeast, water, and honey. Let sit 5-10 minutes, or until foamy. 
  2. Stir in pumpkin puree, dry milk, butter, brown sugar, and eggs until combined. 
  3. Add 2 cups all-purpose flour, whole wheat flour, salt, and pumpkin pie spice. Stir to combine. 
  4. Continue adding in enough all-purpose flour to make a soft dough.
  5. Knead dough for about 3-5 minutes, or until smooth and elastic.
  6. Place in a lightly greased bowl, and cover.
  7. Let rise until double, about 1-1 ½ hours. 
  8. Turn dough onto lightly floured surface, and divide into three pieces. 
  9. Cover, and let rest 10 minutes. 
  10. Meanwhile, beat cinnamon honey butter ingredients together. Set aside. 
  11. Roll each piece of dough into 12-inch circle. 
  12. Spread with 1/3 of cinnamon honey butter, and cut into 12 pieces.
  13. Repeat with remaining two pieces of dough and remaining cinnamon honey butter. 
  14. Place shaped rolls on greased baking sheets, point side down, about 2-3 inches apart.
  15. Cover, and let rise about 30 minutes.
  16. Preheat oven to 375 F.
  17. Bake rolls for about 12-15 minutes, or until light golden brown. 
  18. Brush warm rolls with additional melted butter. 

Notes

  • Confirm the water temperature for yeast activation is about 105°F; too hot or cold affects rising.
  • Use pure pumpkin puree rather than pumpkin pie mix to avoid unwanted spices and sugars.
  • Salted butter is typical but unsalted can be used according to preference.
  • Measure brown sugar loosely for a mild sweetness; pack it if a sweeter roll is desired.
  • All-purpose flour can replace whole wheat for a lighter crumb if preferred.

Nutrition Information

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%)

Nutrition Facts

Serving: 36 rolls

Amount Per Serving

Calories 193

% 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.