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Pumpkin Crescent Rolls

Diabetic.Foodie's picture
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Canned pumpkin 2⁄3 Cup (10.67 tbs)
  Cooking oil 3 Tablespoon
  Brown sugar 2 Tablespoon
  Granulated sugar 2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon

Line a large baking sheet with foil; set aside.
In a medium bowl stir together flour, baking powder, baking soda, nutmeg, and salt.
Make a well in the center of flour mixture.
In a small bowl combine pumpkin, oil, and brown sugar.
Add all at once to the flour mixture.
Stir just until dough clings together.
Turn dough out onto a lightly floured surface.
Quickly knead dough by gently 'folding and pressing for 10 to 12 strokes or until nearly smooth.
Divide dough in half.
Roll each dough half into a 10-inch circle.
Cut each circle into 8 wedges.
Starting from the wide end of each wedge, loosely roll toward the point.
Place, points down, 2 inches apart on the prepared baking sheet.
Curve ends slightly to form a crescent shape.In a small bowl combine the granulated sugar and cinnamon; sprinkle over rolls.
'Bake in a 400° oven for 9 to 11 minutes or until golden brown

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Pumpkin Crescent Rolls Recipe