Pumpkin Crescent Rolls

I’ve made no secret of the fact that I love pumpkin. And rolls (and cookies and cake…). So, the idea of pumpkin crescent rolls was just too much for me to pass up. 

And I’m so glad that I didn’t! These rolls are awesome! They are soft and buttery – like an good crescent roll should be. They’re 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 my little kiddos were able to help make and roll them with minimal direction. So, if you’re looking for a new recipe to try this Thanksgiving, make it these pumpkin crescent rolls!

More Roll Recipes!

• Homemade Brown and Serve Rolls
• 60 Minute Buttery Crescent Roll Recipe
• 30 Minute Cranberry Wild Rice 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!

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Pumpkin Crescent Rolls

Pumpkin Crescent Roll Recipe

Author:I Heart Eating

Prep Time: 1 hour 45 minutes

Cook Time: 12 minutes

Total Time: 1 hour 57 minutes

Servings:36 rolls

Course: bread

Cuisine: American

Keyword: dinner roll

Print Rate

5 from 2 votes

Ingredients

Pumpkin Crescent Rolls

• ▢ 1 package active dry yeast
• ▢ 1 c. warm water (, about 105 F.)
• ▢ 2 T. honey
• ▢ 1 c. pumpkin puree (, at room temperature)
• ▢ 1/2 c. nonfat dry milk
• ▢ 6 T. butter
• ▢ 1/3 c. brown sugar
• ▢ 2 large eggs (, at room temperature)
• ▢ 5 1/2-6 c. all-purpose flour
• ▢ 1 c. white whole wheat flour
• ▢ 1 tsp. salt
• ▢ 1/4 tsp. pumpkin pie spice

Cinnamon Honey Butter

• ▢ 1/4 c. butter (, softened)
• ▢ 2 T. honey
• ▢ 1/4 tsp. ground cinnamon

Melted butter

• ▢ 2 T. 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 1/2 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 1/3 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

*A pizza cutter works really well to easily cut the dough.

**Nutrition values are estimates.

Nutrition Information

Serving: 1rollCalories: 193kcal (10%)Carbohydrates: 36g (12%)Protein: 6g (12%)Fat: 2g (3%)Saturated Fat: 1g (5%)Cholesterol: 13mg (4%)Sodium: 89mg (4%)Potassium: 124mg (4%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1155IU (23%)Vitamin C: 0.5mg (1%)Calcium: 57mg (6%)Iron: 2mg (11%)

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Adapted from BHG’s 100 Best Pumpkin Recipes.