Jul 25, 2013

Pumpkin Crescent Rolls

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Cooks Note: What I first noticed with these is that they said 5 Minutes. And while they were fast, I would say it was more like 10. These are yummy and can be used as a breakfast or a dessert or even just a snack. Here is what I would do differently: I would flour my surface before dealing with the crescent rolls, mine stuck and were a mess, and make sure the seams are gone, otherwise there is a lot of oozing. Next, I would use about 1/2 cup of pumpkin puree instead of 1 cup. I used a 3/4 cup when I did it and I thought it was still too much. Other than that, they were great. Let me know what you think. Enjoy!

18 ounce can crescent rolls
4Tbsps. butter, melted
1Tbsp. light brown sugar
2tsp. Pampered Chef Cinnamon Plus (I used Pumpkin Pie Spice)
1cup pumpkin puree (1/2 cup)
½cup powdered sugar

1 Tbsp. milk


Preheat oven to 375 F. Set aside a muffin tin.

Mix the light brown sugar and pumpkin pie spice into the melted butter.
Open the crescent rolls and roll out on a counter or large cutting board. Separate into two long rectangles and use your fingers to pinch the seams together.
Brush the butter/sugar mixture evenly onto each rectangle.
Spread the pumpkin puree evenly across each rectangle.
From the long side of each rectangle, roll up as tightly as you can. Slice into one-inch pieces and place each piece in a cavity in the muffin tin.

NOTE: You can also put these next to each other, monkey bread style! To make muffin tin clean up easy, use muffin wrappers! Bake 16-19 minutes, until lightly browned.

While rolls are baking, whisk powdered sugar and milk together in a small bowl.

Remove rolls from the oven and cool in pans for 10 minutes. Drizzle glaze over warm rolls and serve.

Pinspiration from Key Ingredient

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