Pumpkin Crescent Rolls
Soft, buttery crescent dough wrapped around a spiced pumpkin filling, baked until golden, and finished with a simple sweet glaze. These warm, flaky rolls taste like pumpkin pie without the pie crust or the long wait, making them the perfect quick fall treat for busy weeknights or holiday breakfasts.
Equipment
- Rimmed half sheet baking pan
- Silicone baking mat or parchment paper
- Medium glass mixing bowl
- Whisk or hand mixer
- Small offset spatula or butter knife for spreading filling
- Pastry brush optional, for egg wash
- Wire cooling rack
Ingredients
- 2 tubes refrigerated crescent roll dough 8 count each
- 1 cup canned pumpkin puree 240g, not pumpkin pie filling
- 4 oz cream cheese 113g, softened
- 1/3 cup granulated sugar 67g
- 3 tablespoons brown sugar packed, 45g
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 cup powdered sugar 120g, for glaze
- 2 tablespoons milk 30-45ml, for glaze, plus more as needed
- 1/4 teaspoon ground cinnamon for glaze, optional
Instructions
- Preheat oven to 375°F. Line a rimmed half sheet baking pan with a silicone baking mat or parchment paper.
- In a medium bowl, beat softened cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and egg yolk. Whisk until fully combined and smooth.
- Unroll both tubes of crescent dough on a lightly floured surface. Separate along perforated lines into 16 triangles total.
- Spoon about 1 tablespoon of filling onto the wide end of each triangle. Spread slightly, leaving a small border around the edges.
- Roll each triangle from the wide end toward the point, tucking filling inside. Curve the ends inward to form a crescent shape and place on the prepared pan 2 inches apart.
- Bake for 11-13 minutes until deep golden brown. Let cool on the pan for 5 minutes, then transfer to a wire cooling rack.
- Whisk together powdered sugar, milk, and optional cinnamon until smooth and pourable. Drizzle generously over warm rolls. Serve immediately.
Notes
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Softened cream cheese: Ensure cream cheese is fully softened to avoid lumps in the filling. Let sit at room temperature for 30-60 minutes before mixing.
- Don't overfill: Stick to about 1 tablespoon of filling per triangle and leave a clean border around edges to prevent leaking during baking.
- Watch the oven: Crescent dough can go from golden to overdone quickly, so keep a close eye during the last 2 minutes of baking.
- Make-ahead filling: The pumpkin filling can be made up to 2 days in advance and stored covered in the refrigerator. Stir before using.
- Variations: Add 1 tablespoon chopped toasted pecans or walnuts to the filling for crunch, or fold in mini chocolate chips for a pumpkin-chocolate twist.
- Substitution: Canned sweet potato puree can replace the pumpkin for a slightly different flavor profile.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheating: Reheat in a 300°F oven for 5-7 minutes to restore crispness, or microwave for about 15 seconds for a softer texture.
- Freezing: Avoid freezing after glazing, as the glaze can turn the dough soggy upon thawing.
Nutrition
Serving: 2rollsCalories: 310kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 5gSodium: 390mgSugar: 24gVitamin A: 60IU
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