Pumpkin Crescent Rolls

A hint of nutmeg perks up these easy biscuit-like rolls. Serve them for dinner or brunch.



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Ingredients
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    1 3/4  cups 
    all-purpose flour
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    1   teaspoon 
    baking powder
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    1/4  teaspoon 
    baking soda
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    1/4  teaspoon 
    ground nutmeg
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    1/8  teaspoon 
    salt
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    3/4  cup 
    canned pumpkin
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    3   tablespoons 
    cooking oil
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    2   tablespoons 
    brown sugar
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    2   teaspoons 
    granulated sugar
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    1/4  teaspoon 
    ground cinnamon

Directions
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.
Make Ahead Tip
  • Prepare, bake, and cool rolls. Freeze in a freezer container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375 degree F. oven for 3 to 5 minutes.
Nutrition information
Per Serving: cal. (kcal) 80, Fat, total (g) 3, carb. (g) 13, fiber (g) 1, pro. (g) 1, sodium (mg) 60, Starch () 1, Percent Daily Values are based on a 2,000 calorie diet
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