PUMPKIN MARSHMALLOW CRESCENT ROLL RECIPES

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PUMPKIN-FILLED CRESCENT ROLLS RECIPE: HOW TO MAKE IT



Pumpkin-Filled Crescent Rolls Recipe: How to Make It image

This is an Old World recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. —Gary Wanosky, North Ridgeville, Ohio

Provided by Taste of Home

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 3 dozen.

Number Of Ingredients 14

4 teaspoons active dry yeast
1/4 cup warm 2% milk (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, cubed
1/2 cup shortening
1 cup sour cream
4 large egg yolks, room temperature
2 teaspoons grated lemon zest
FILLING:
3/4 cup canned pumpkin
1/3 cup sugar
1-1/2 teaspoons pumpkin pie spice

Steps:

  • In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges., Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes., Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 156 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 106mg sodium, CarbohydrateContent 15g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

PUMPKIN CRESCENT ROLLS RECIPE - DESSERT.FOOD.COM



Pumpkin Crescent Rolls Recipe - Dessert.Food.com image

A unique pumpkin recipe ideal for breakfast, brunch or simply an autumn afternoon treat served with steaming mugs of spiced apple cider. Recipe courtesy of a CooksRecipes e-mail I received.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 32 rolls

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin puree (about 2 cups)
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8 ounce) packages refrigerated crescent dinner rolls
1/2 cup granulated sugar

Steps:

  • Preheat oven to 375°F
  • In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
  • Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
  • Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
  • Store leftovers covered at room temperature.

Nutrition Facts : Calories 193.7, FatContent 7.8, SaturatedFatContent 2.9, CholesterolContent 26.2, SodiumContent 191.5, CarbohydrateContent 26.9, FiberContent 1.7, SugarContent 11.4, ProteinContent 4.7

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