Yes, it’s that time of year when you start seeing pumpkin everything pop up on food blogs everywhere. I love flavoring foods with pumpkin. Truth be told, pumpkin is an ingredient I use year-round. I’ve been known to use it in muffins, biscuits, waffles, breakfast cookies, french toast, oatmeal, soup and the list goes on. So I welcome this pumpkin-crazed time of year!
Pumpkin is a great addition to baked goods because it adds some moisture and can even help replace some of the fat in a recipe, much like adding applesauce or mashed banana. It does add a bit of sweetness too and a little bit of cinnamon helps bring out that sweetness even more, depending upon the recipe. But most importantly, adding pumpkin adds a lot of nutrients, specifically vitamin A. One of these Pumpkin Crescent Rolls has 40% of your daily needs of vitamin A. That’s awesome and all the more reason to love adding pumpkin to food.
I first made these Pumpkin Crescent Rolls several years ago but never got around to posting it, until now. And the fun thing about this recipe, it is great on its own or there are other fun things you can do with it:
- Add fruit such as apple slices to each dough section before rolling it up and then baking it off (cranberries would be a fun addition for Thanksgiving!)
- Roll out the dough and use as the crust for a quiche or breakfast pizza
- Make pigs in blanket with a hot dog for a kid-friendly meal (Yes, I said the word hot dog. Admittedly, my kids love them and I prefer the Applegate ones that are made with 100% beef and simple ingredients. Dislaimer: I have worked with Applegate in the past because I love their products but all thoughts and opinions are my own.)
Enjoy!
Pumpkin Crescent Rolls
Equipment
- Bread machine
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
What are your favorite ways to cook with pumpkin?
