Pillowy soft crescent dough comes together with smooth and creamy pumpkin pie spice filling and a light glaze in these Pumpkin Pie Crescent Rolls. The warm and full autumn flavors in the pumpkin filling are balanced out by the sweet icing to make the perfect breakfast treat or easy fall dessert.
Quick & Easy Crescent Roll Dessert for Fall
These pumpkin pie crescent rolls make the perfect breakfast for busy mornings. They come together in less than half an hour, giving you more time to get ready for your day. And if you set aside 13 minutes to assemble and freeze them the night before, all you have to do is wake up, grab them out of the freezer, and pop them in the oven!
There’s another advantage to these pastries. The real pumpkin in the filling adds tons of vitamins and minerals, making them so much healthier than cinnamon rolls…but if you are feeling the cinnamon rolls, I have a great easy Pumpkin Cinnamon Rolls recipe! Not bad for ingredients that only require a sturdy spoon and a can opener to prep.
What You’ll Need
Let’s start by going over the ingredients for the pumpkin pie crescent rolls, then move on to what you’ll need for the glaze. You can find exact amounts for each ingredient in the recipe card.
For the Rolls
- Pumpkin Puree: Don’t replace this with pumpkin pie filling, which is too thick for this recipe.
- Brown Sugar: Tightly packed.
- Granulated Sugar
- Pumpkin Pie Spice
- Egg Yolks: Separated from the whites.
- Crescent Roll Dough
For the Glaze
- Powdered Sugar
- Maple Flavoring
How to Make Pumpkin Pie Crescent Rolls
The premade crescent rolls make this recipe a breeze to pull together. You’ll have a hot pan of pumpkin pie rolls ready to plate in less than half an hour!
- Prep Your Materials: Set the oven to 375°F and let it preheat. Line a large baking sheet with parchment paper or a silicone baking mat.
- Mix the Filling: Whisk the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice and egg yolks in a medium-sized bowl until they’re fully combined.
- Fill the Rolls: Crock open the package on the crescent rolls. Unroll them, separate them and spread them out on a large cutting board or sheet of parchment paper. Spread a spoonful of the pumpkin filling over the rolls, making sure to keep the filling away from the edges.
- Roll Them Up and Bake: Roll each portion of crescent dough up evenly so the filling stays in the middle. Place each roll on the cookie sheet, leaving a few inches between them in case they spread. Pop them in the preheated oven for 11 to 13 minutes, until the outsides turn golden brown. Remove them from the oven and let them cool while you make the icing.
- Make the Icing: Whisk the powdered sugar, 3 teaspoons of milk and maple flavoring together in a small bowl until they reach a smooth consistency. If your icing is too thick, add a little more milk as needed.
- Serve: Drizzle each pumpkin pie crescent roll with the icing and serve them warm!
Tips for Success
These pumpkin pie crescent rolls are pretty much foolproof. Here are a few things to keep in mind so they come out perfect every time.
- Drain the Puree: If you prefer a drier, less sticky breakfast roll, you can place the pumpkin puree on a thick paper towel and let some of the moisture soak out. If you’re using homemade puree, which tends to be more watery, draining is a super important step, and you might even want to use a strainer. It will make the filling thicker and stop it from running off the dough while it bakes.
- Don’t Overbake: These crescent rolls stay on the lighter side, so don’t leave them in the oven too long. Waiting for them to brown fully is a recipe for hard pastries.
- Change the Yield: It’s super easy to double this recipe. Just pick up some extra crescent rolls and a second can of pumpkin puree. You can also halve the recipe if you need to.
If you have a few extra minutes, it can be fun to throw some add-ins into this simple recipe. You can also make a few substitutions if you feel like switching things up.
- Go Nuts: Throwing some toasted nuts on top of these crescent rolls or into the filling can add some crunch and body to them. Almonds, pecans and walnuts are all great options that go so well with the pumpkin flavor.
- Replace the Glaze: The glaze for these crescent rolls is super simple, but you can swap it out for something with a little more flavor. One great option is cream cheese frosting, which goes great with the pumpkin spice flavors. You can also add a little floret of whipped cream on top to keep with the pumpkin pie theme.
- Switch Up the Filling: While I love the big pumpkin flavor of this filling, you can really go with whatever you want. Try apple pie filling or strawberries and cream cheese. If you want a tried and true classic, cinnamon sugar with a pat of butter is the way to go. You can even spread Nutella on the crescent dough to make these into a dessert.
Storage and Reheating
You can pop any leftover pumpkin crescent rolls in an airtight container in the refrigerator for up to 5 days. They’re also super easy to refresh. Just warm them up in the microwave in 10-second intervals until they’re heated through, drizzle some glaze over the top, and dig in.
Do These Freeze Well?
Pumpkin crescent rolls taste best fresh out of the oven, but they can also be frozen for up to 3 months. Keep them in a double-lock freezer bag or a freezer-safe container with a strong seal. Your best bet is to freeze them before they’re baked, and then pop them in the oven like you normally would, with any extra 2 minutes added to the baking time.
For the Rolls
- 1 cup pumpkin puree
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 egg yolks
- 2 (8 oz) cans crescent roll dough
For the Glaze
- 1/2 cup powdered sugar
- 3 to 4 teaspoons milk
- 1/4 teaspoon maple flavoring
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl, whisk to combine the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice and egg yolks.
- On a large cutting board, or on parchment paper, unroll and separate the crescent rolls. Spread a spoonful of the pumpkin filling over the rolls, keeping the filling away from the edges.
- Roll the crescent dough up and place each roll on the cookie sheet, leaving a few inches between each roll for spreading.
- Bake for 11 to 13 minutes, until golden brown. Remove from the oven and let cool while you make the icing.
- In a small bowl, whisk to combine the powdered sugar, 3 teaspoons of milk and maple flavoring until a smooth consistency. If your icing is too thick, add a little more milk, as needed.
- Drizzle pumpkin pie crescent rolls with the icing and serve warm!
- To Store: Keep in an airtight container in the fridge up to 5 days.
- To Freeze: Freeze for up to 3 months in a double-lock freezer bag or freezer-safe container.
- To Reheat: Warm in the microwave in 10-second intervals until heated through. If frozen before baking, heat in the oven for 11 minutes at 375°F.
Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 69mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 1g
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