Pumpkin Crescent Rolls

Lesley Baradel
Pumpkin Crescent Rolls
Pumpkin Crescent Rolls

Pumpkin Crescent Rolls

Using a bread machine to make the dough makes this a much easier and faster way to have delicious, fluffy crescent rolls. This recipes makes a lot and the leftovers freeze well.
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Prep Time 2 hrs
Cook Time 12 mins
Total Time 2 hrs 12 mins
Course Breads
Cuisine American
Servings 24 rolls
Calories 130 kcal


  • Bread machine


  • 1 1/2 cups canned pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1/2 cup warm water
  • 2 Tbsp sugar
  • 3 Tbsp butter softened, cut into pieces
  • 2 large eggs
  • 1/2 tsp salt
  • 5 1/2 cups white whole wheat flour
  • 1 package instant active dry yeast
  • 2 Tbsp butter melted


  • Put all of the ingredients (pumpkin through yeast; save the melted butter for later) in the order listed in a 2-pound bread machine. Run the dough cycle.
  • Punch down the dough and place on a lightly floured work surface. Divide the dough in half and then roll out each in a 12 inch circle. Brush each with 1 tablespoon of melted butter (or olive oil if you prefer). Then cut into 12 wedges.
  • Roll up each wedge, starting from the larger end to the tip. Pinch at the end to seal. Place on a greased baking sheet. Cover with a clean dish towel and allow to rise in a warm spot for about 30 minutes. Bake at 375 degrees for about 12 minutes or until beginning to brown.



Calories: 130kcalCarbohydrates: 22gProtein: 5gFat: 3gSaturated Fat: 1.5gCholesterol: 20mgSodium: 45mgFiber: 3gSugar: 2g
Keyword crescent rolls, pumpkin
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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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