These Pumpkin Crescent Rolls are a perfect addition to your Thanksgiving feast. As the leaves turn vibrant shades of red, orange, and yellow, and the air becomes crisp and cool, we know that Thanksgiving is just around the corner. The season is perfect for gathering with family and friends, expressing gratitude for all the blessings in our lives, and of course, indulging in delicious food.
If you’re looking for a new and exciting recipe to add to your Thanksgiving table, why not try these buttery and fluffy pumpkin crescent rolls? These rolls are the perfect combination of sweet and savory, with the rich flavor of pumpkin mixed with the soft, buttery texture of a croissant. Your guests are sure to love them, and you’ll be the talk of the dinner table.
What’s great about this recipe is that it’s incredibly easy to make, requiring only a few simple ingredients. You can even make the rolls in advance, bake and freeze them, so you can have fresh rolls whenever you need them. This makes it the perfect recipe for those busy holiday gatherings when you want to spend more time with your loved ones and less time in the kitchen.
How to make pumpkin crescent rolls
These Pumpkin Crescent Rolls are a must-try for anyone who loves the sweet and savory flavors of fall. To make the dough, simply combine flour, sugar, dried yeast, salt, and cinnamon in a large bowl. Then add milk, water, eggs, pumpkin puree, and melted butter, and stir until well combined.
Knead the dough until it’s soft, a bit sticky, but quite elastic and pulls away from the sides of the bowl. Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise in a warm area for about an hour, or until it’s doubled in size.
Once the dough has risen, punch it down and divide it into two equal parts. Roll each part into a 15-16 inch circle on a floured surface. Then, spread softened butter onto each rolled dough and cut 12 equal triangles using a pastry wheel cutter.
Roll each triangle into crescents, tucking the tip down and under the roll. Let the crescents rise for another 20-30 minutes, and meanwhile preheat your oven to 400F (200C). Bake the crescent rolls for 14-18 minutes or until they’re puffed and golden brown.
While still warm, brush the tops of the rolls with melted butter for an extra layer of flavor. Let them cool for a few minutes before serving, and enjoy the buttery, fluffy, and pumpkin-spiced goodness of these delightful rolls.
So go ahead and give these pumpkin crescent rolls a try this Thanksgiving. Your taste buds (and your guests) will thank you for it! Don’t forget to tag me on Instagram in your posts or stories, so I can see your amazing results. Enjoy!
Other pumpkin recipes you may like to try
These Twisted Pumpkin Bagels are a delicious fall treat that is perfect for any occasion, but especially for Thanksgiving. These bagels are a delightful twist on the classic crescent rolls or dinner rolls and are sure to impress your family and friends.
These tasty, flaky, golden Pumpkin Biscuits are going to be wonderful to pass around your Thanksgiving dinner table.
If you like pumpkin desserts you may like to try this easy recipe for Pumpkin Cream Cheese Brownies. They are one of the best pumpkin desserts you can prepare during the fall season. They are moist and fudgy, rich and chocolatey and bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.
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Pumpkin Crescent Rolls
Ingredients
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ tsp (7g) active dry yeast (or 25 g fresh yeast)
- 1 tsp (5g) salt
- 1/2 tsp (2) cinnamon
- 2 tbsp (30g) sugar
- 1/2 cup (120g) pumpkin puree
- 1/3 cup (80ml) milk , warm
- 1/4 cup (60ml) water , warm
- 2 eggs
- 1/4 cup (60g) butter , melted
For filling
- 4 tbsp (60g) butter , melted
Brushing the tops
- 1 ½ tbsp (20g) butter , melted
Instructions
- In a large bowl combine flour, sugar, dried yeast, salt and cinnamon. Add milk, water, eggs, pumpkin puree and melted butter. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl.
- Transfer the dough to an oiled bowl, cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.
- Punch dough down and divide into 2 equal parts. Shape them into balls. On a floured surface roll each part into a 15-16 inch (38-40cm) circle, using a rolling pin. With the back of a spoon or a spatula, spread 2 tbsp (30g) softened butter onto each rolled dough. Using a pastry wheel cutter, cut 12 equal triangles (like slicing a pizza).
- Make a small slit in the centre of each triangle base.
- Roll each triangle into crescents, starting from the outside edge of the triangle. Once rolled place on a parchment paper lined baking sheet with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles.
- Cover with a kitchen towel and let them rise for about 20-30 minutes.
- Meanwhile preheat the oven to 400F (200C).
- Bake crescent rolls for 14-18 minutes until puffed and golden brown. While still warm, melt additional 1 1/2 tbsp (20g) butter and brush the tops of the rolls with it.
- Let them cool for a few minutes before serving.
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