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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| ground cinnamon: 1/4 tsp |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| salt: 1/8 tsp |
| canned pumpkin: 3/4 cup |
| vegetable oil: 3 Tbl |
| light brown sugar (packed): 2 Tbl |
| granulated sugar: 2 tsp |
Pumpkin Crescent Rolls (OAMC)
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
10 min -
Servings
16 serving(s)
Tags
- In a med mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
- 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.
- Line a large baking sheet with foil.
- Turn dough out onto a lightly floured surface.
- Knead dough gently for 10-12 strokes.
- Divide dough in half.
- Roll each half to a 10" 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 down about 2" apart on greased baking sheet curving ends slightly.
- Combine the granulated sugar and cinnamon sprinkle over crecents.
- Bake 400F for 9-11 min or until golden brown.
- Serve warm Make ahead tips: Prepare, bake and cool rolls.
- Freeze in a freezer container or bags up to 1 month.
- Wrap frozen rolls on foil and thaw at room temp for 2 hours.
- Reheat in a 375F oven for 3-5 min.