Pumpkin Crescent Rolls
A hint of nutmeg perks up these easy biscuit-like rolls. Serve them for dinner or brunch.
Prep Time:
20 mins
Total Time:
29 mins
Servings:
Makes 16 rolls.
Ingredients
-
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
Calories 80, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 13 g, Fiber 1 g, Protein 1 g. Exchanges: Starch 1.
Percent Daily Values are based on a 2,000 calorie diet
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