Yield: 16
Pumpkin Pie Crescent Rolls
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.
Ingredients
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
- ½ cup powdered sugar
- 3 to 4 teaspoons milk
- ¼ teaspoon maple extract
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Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1, Calories: 113kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 24mg, Sodium: 69mg, Fiber: 1g, Sugar: 8g