Pumpkin Crescent Rolls

By Jeanette Terry

These pumpkin crescent rolls combine two of the best parts of a holiday meal for a treat you will love.

Pumpkin Crescent Rolls
  • 1-3/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon salt

  • 3/4 cup canned pumpkin

  • 3 tablespoons cooking oil

  • 2 tablespoons brown sugar

  • 2 teaspoons granulated sugar

  • 1/4 teaspoon ground cinnamon

  1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.

  2. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball.

  3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.

  4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls.

Nutritional Facts

• Calories 80
• Total Fat 3 g
• Sodium 60 mg
• Carbohydrate 13 g
• Fiber 1 g
• Protein 1 g
1 starch

holiday recipe guide holiday treats and snacks holiday guide 2011

1 reply

celtsalt 2010-10-13 02:28:04 -0500 Report

This sounds great. I'm trying the recipe but changing the flour to whole wheat pastry - healthier, more flavor. Thanks