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    Home » Pumpkin Crescent Rolls

    Pumpkin Crescent Rolls

    Published: Nov 6, 2021 · Modified: Nov 6, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Pumpkin Crescent Rolls are a sweet and savory, light and fluffy crescent rolls. Perfect recipe for Thanksgiving or Christmas dinner!

    Tray of pumpkin crescent rolls on a wooden background.

    Pumpkin crescent rolls are a bit different than traditional dinner rolls, but they are awesome! They are soft and buttery - like an good crescent roll should be.

    The rolls are also a great mix of sweet and savory, and they would make a delicious addition to Thanksgiving dinner.

    It may look like there are quite a few steps, but these rolls come together quickly. They're also easy enough that they are a good beginner roll recipe. So, if you're looking for a new recipe to try this Thanksgiving, make it these pumpkin crescent rolls!

    Ingredients for pumpkin crescent rolls in dishes.

    Ingredients and substitutions

    • Yeast: A package measures 2 ¼ 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. 
    • Honey
    • Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix. 
    • Instant nonfat dry milk
    • 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.  
    • Eggs
    • Flour: You can use all all-purpose flour if you prefer. 
    • Salt
    • Pumpkin pie spice: You can make your own blend with this recipe.
    • Ground cinnamon

    How to make pumpkin crescent rolls

    Yeast proofing in a white bowl.

    In a large bowl, stir together yeast, water, and honey. Let sit 5-10 minutes, or until foamy.

    Pumpkin butter yeast and water in a white bowl.

    Stir in pumpkin puree, dry milk, butter, brown sugar, and eggs until combined.

    Pumpkin dough in a white mixing bowl.

    Add 2 cups all-purpose flour, whole wheat flour, salt, and pumpkin pie spice. Stir to combine.

    Risen dough in a white bowl.

    Continue adding in enough all-purpose flour to make a soft dough. Knead dough for about 3-5 minutes, or until smooth and elastic.

    Risen pumpkin roll dough in a white bowl. .

    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.

    Pumpkin roll dough in a circle spread with honey butter.

    Roll each piece of dough into 12-inch circle. Spread with â…“ of cinnamon honey butter, and cut into 12 pieces. A pizza cutter works really well for cutting the dough.

    Repeat with remaining two pieces of dough and remaining cinnamon honey butter.

    Unbaked pumpkin crescent rolls on a piece of parchment paper.

    Place shaped rolls on greased baking sheets, point side down, about 2-3 inches apart. Cover, and let rise about 30 minutes.

    Preheat oven. Bake rolls for about 12-15 minutes, or until light golden brown.

    Brush warm rolls with additional melted butter.

    Pumpkin crescent rolls on a black plate.

    Serving suggestions

    Pumpkin crescent rolls are right at home with the turkey and cranberry sauce for Thanksgiving.

    There's no reason to save this recipe just for Thanksgiving! The rolls are also great alongside hearty winter dinners like beef stew or even chili.

    Pumpkin crescent rolls in a line on a piece of parchment paper.

    Storage

    The rolls should be stored in an airtight container at room temperature. The rolls will keep for about 3 days when properly stored.

    Pumpkin crescent rolls next to a knife with butter on it.

    More roll recipes!

    • Dinner Rolls
    • 60 Minute Dinner Rolls
    • Hawaiian Rolls

    If you’ve tried this pumpkin crescent roll recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Pumpkin crescent rolls on a black plate.

    Pumpkin Crescent Rolls

    Pumpkin Crescent Roll Recipe makes soft pumpkin crescent rolls with a honey butter filling.
    5 from 3 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 1 hour 45 minutes
    Cook Time: 12 minutes
    Total Time: 1 hour 57 minutes
    Servings: 36 rolls
    Calories: 193kcal
    Author: Kate @ I Heart Eating

    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
    • ½ cup instant nonfat dry milk
    • 6 tablespoons butter softened
    • â…“ 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
    • ¼ teaspoon pumpkin pie spice

    Cinnamon Honey Butter

    • ¼ cup butter softened
    • 2 tablespoons honey
    • ¼ 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 â…“ 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. 

    Video

    Notes

    • Yeast: A package measures 2 ¼ 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

    Serving: 1roll | Calories: 193kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 89mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1155IU | Vitamin C: 0.5mg | Calcium: 57mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published October 24, 2016. Updated with additional photos, tips, and information 11/6/21.

    Adapted from BHG's 100 Best Pumpkin Recipes.

    « Parmesan Potatoes
    All-Butter Pie Crust »
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Marie Czarnecki

      August 24, 2019 at 7:42 pm

      5 stars
      A video in how to curl the dough as such, shown would be much helpful.

      Reply
      • Kate

        August 24, 2019 at 9:46 pm

        Thank you for the suggestion! I appreciate the feedback so that I can make my site more helpful. =)

        Reply
        • Elise

          November 24, 2021 at 11:55 am

          5 stars
          Who knew you could add pumpkin to a roll dough. They were so tasty and I liked adding such a healthy component as pumpkin.

          Reply
          • Kate

            November 25, 2021 at 12:29 am

            Thank you!

    2. Caroline

      May 16, 2018 at 10:36 am

      5 stars
      Delicious! You had me at "cinnamon honey butter".

      Reply

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