Mommy's Kitchen - Recipes From my Texas Kitchen: Pumpkin Pecan Crescent Rolls


Tuesday, October 10, 2017

Pumpkin Pecan Crescent Rolls

These Pumpkin Pecan Crescents start with Rhodes frozen dinner rolls, filled with a pumpkin pie filling and rolled into a mixture of cinnamon-sugar and crushed pecans.  
Fall has to be my favorite season! The cooler weather, fall colors, changing of leaves, pumpkins, apple picking and all those yummy fall treats. September through November is nothing but apple and pumpkin recipes around here, so don't be surprised if you get bombarded with a ton of both. I just can't help myself.

Today is a sunny but mild 89 degrees, but Fall is on the horizon!!! Even though the fall weather hasn't officially arrived, I’m still choosing to embrace the season. When I think of Fall apples and pumpkins come to mind, so to kick off the fall season, I'm sharing a delicious pumpkin treat with y'all.  

If you love quick and easy fall desserts look no further. These yummy Pumpkin-Pecan Crescents are sure to please. These delicious fall inspired crescent rolls start with Rhodes frozen dinner rolls that are filled with a pumpkin pie filling, then rolled into a mixture of cinnamon-sugar and crushed pecans, baked and topped with a cinnamon-vanilla glaze.   

I love using Rhodes rolls for a lot of my holiday baking, so I always keep a couple bags stocked in my freezer. Rhodes frozen dough is a convenient way to enjoy the taste of homemade bread anytime. These pumpkin rolls baked up soft, fluffy and my kitchen smelled just like pumpkin pie. From start to finish these rolls were ready to eat in under 2 hours. Let's get started!!  

These are the ingredients you'll need: 12 Rhodes Frozen Dinner Rolls, fresh pumpkin puree or canned solid packed pumpkin, brown sugar, granulated sugar, pumpkin pie spice, melted butter, cinnamon, crushed pecans, powdered sugar and milk. 

Start by thawing out 12 Rhodes frozen dinner rolls on a baking sheet (sprayed with non stick spray) until soft but still cold (about 1 hour). 

Preheat oven to 350 degrees F. Spray the counter with non stick spray.  Combine the thawed rolls to form one dough ball. 

Roll the dough into a 15 inch circle.  

Using a pizza cutter, cut the dough into 10 -12 equal triangles.  

Place one tablespoon of pumpkin filling on each dough triangle. 

Starting with the wider end, roll the dough over once and slightly pinch the sides to keep the filling inside. 

Continue rolling up like a crescent roll (some of the filling may seep out). 

Place on a baking sheet lined with parchment paper or sprayed with non stick spray. Continue filling and rolling the remaining dough triangles and placing them the baking sheet. 

In a small bowl add the 1/2 cup granulated sugar, cinnamon and ground pecans. Mix to combine. 

Brush each rolls with melted butter and roll into the cinnamon-pecan mixture making sure to cover the whole roll with the mixture. Continue until all the rolls are coated. Place each crescent back on the prepared baking sheet.

Bake for 10-12 minutes or until lightly golden brown on top and bottom. Remove from oven and cool slightly before adding the cinnamon glaze.  

Serve warm




Pumpkin Pecan Crescents

Ingredients:
12 - Rhodes dinner rolls, thawed but still cold
1 - cup pumpkin puree or canned solid packed pumpkin
1/2 - teaspoon pumpkin pie spice
3 - tablespoons brown sugar
1/2 - cup granulated or cane sugar 
2 - teaspoons cinnamon
1/4 - cup crushed pecans
2 - tablespoons butter, melted

Cinnamon glaze:
1/2 - cup powdered sugar
2 - teaspoons milk
dash of cinnamon 

Instructions:
Thaw out 12 Rhodes dinner rolls on a baking sheet (sprayed with non stick spray) until soft but still cold (about 1 hour). 

Preheat oven to 250 degrees F. Spray the counter with non stick spray. 

Combine the thawed rolls to form one dough ball. Roll the dough into a 15 inch circle. Using a pizza cutter, cut the dough into 10 -12 equal triangles.  

Place one tablespoon of pumpkin filling on each dough triangle. Starting with the wider end, roll the dough over once and slightly pinch the sides to keep the filling inside. 

Continue rolling up like a crescent roll (some of the filling may seep out). Place on a baking sheet lined with parchment paper or sprayed with non stick spray. 

Continue filling and rolling the remaining dough triangles and placing them the baking sheet. 

In a small bowl add the 1/2 cup granulated sugar, cinnamon and ground pecans. Mix to combine. 

Brush each rolls with melted butter and roll into the cinnamon-pecan mixture making sure to cover the whole roll with the mixture. Continue until all the rolls are coated. 

Place each crescent back on the prepared baking sheet. Bake for 10-12 minutes or until lightly golden brown on top and bottom.

Remove from oven and cool slightly before adding the cinnamon glaze.  

To make the glaze in a small bowl, combine the glaze ingredients and mix until smooth. Drizzle the glaze over each pumpkin crescent. Serve warm. 

servings: 6
adapted from: A Cowboys Wife



If you like this recipe check out my other Fall recipes using Rhodes frozen dough. 

Caramel Apple Pie Bombs
Skillet Apple Dumpling Bites
Apple Caramel Crisp Pizza 
Apple Pie Cinnamon Rolls 
Apple Pie Pull Apart Bread

For more Rhodes deliciousness visit Rhodes.com and follow along on FacebookTwitterInstagramPinterest and You Tube!


This post is sponsored by Rhodes Bread! I've been a fan and user of Rhodes Bread & Rolls for several years. As always all opinions are my own. #ad #Rhodesbread #Rhodesrolls  #frozendough #BakedByYou

10 comments:

GiGi Eats Celebrities said... #

I drool for these babies! Hot damn do they look absolutely magnificent!!!!! Sadly, I cannot eat them, but I would smell the crap out of them if they were in my kitchen, LOL!

Sapphire Kharyzma said... #

Pumpkin flavor foods and drinks are my favorite part of fall! But this recipe looks amazing. I will be trying this over the weeked. I just hope to get it as perfect as you!

Heather said... #

Oh my goodness, I need these in my life. I am a sucker for all things pumpkin, well all fall foods in general. I know my girls will love helping me make (and eat) thm.

adriana nudo said... #

WOW these sound soo good! I need to try these - I LOVE crescent rolls and love making them but I have never made something like this. So perfect for fall, so I will be trying this recipe soon! Can't wait, yum!

Melanie @ bear rabbit bear said... #

I am a fan of pumpkin anything. I will definitely have to try these out soon. I may have to make them and take them somewhere for Thanksgiving

Censie Sawyer said... #

I love all things pumpkin!! YUM!! Perfect recipe for fall time. I have never made crescent rolls this way with the rodes dough. I have to try this. What a great idea. YUM!!!

Karlyn Cruz said... #

Oh my gosh! Yay! I'm so happy for this! I have attempted bread so many times and can't seem to ever get it right! You have no idea how excited I am about this!

Everything Mom and Baby said... #

What a yummy treat! I LOVE the idea of stuffing them. I would love to try a savoury one too like with brie cheese and dried cranberries for Christmas. Oo, la, la ;)

Lena B said... #

Ah, this looks incredibly delicious and absolutely easy to make. I should give it a try - I am usually scared of trying new things, but you are making it look super fun!

monicazyoung said... #

Give me pumpkin everything, please. These look delicious. I need to try this recipe soon. I can imagine having these for breakfast. O maybe with some tea in the afternoon. Maybe even dessert. Love them