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Pumpkin-Filled Crescent Rolls Recipe

Pumpkin-Filled Crescent Rolls Recipe

This is an old world recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. —Gary Wanosky, North Ridgeville, Ohio
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch YIELD:36 servings

Ingredients

  • 4 teaspoons active dry yeast
  • 1/4 cup warm 2% milk (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup butter, cubed
  • 1/2 cup shortening
  • 1 cup (8 ounces) sour cream
  • 4 egg yolks
  • 2 teaspoons grated lemon peel
  • FILLING:
  • 3/4 cup canned pumpkin
  • 1/3 cup sugar
  • 1-1/2 teaspoons pumpkin pie spice

Directions

  • 1. In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon peel and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
  • 3. Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges.
  • 4. Combine filling ingredients; spread a rounded teaspoonful of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes.
  • 5. Bake at 350° for 13-18 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.

Nutritional Facts

1 each: 156 calories, 10g fat (5g saturated fat), 41mg cholesterol, 106mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 2g protein

Reviews for Pumpkin-Filled Crescent Rolls

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MY REVIEW
Reviewed Nov. 17, 2014

"Nice addition to my holiday brunch options, they are easy to make and taste really good. I do think I will add a powdered sugar glaze the next time I make them to ramp them up a little bit more."

MY REVIEW
Reviewed Dec. 3, 2011

"these are fantastic!!!!!!!!!!!!!!"

MY REVIEW
Reviewed Nov. 28, 2011

"I'm not gonna lie... I was skeptical that crescent rolls with a pumpkin filling would be as good as everyone was saying. BUT, I wanted to make some type of special roll for Thanksgiving, since my little boys are pretty picky, but they always love the breads I make, so that's why I gave these a chance. They were de-LISH! I will admit that these were the ugliest crescents I've ever shaped. The dough was so soft. I only added 3 3/4 cups flour, so I will definitely add the whole 4 cups next time. I just wasn't sure, since I knew this was supposed to be a soft dough. Also, I had a little more success rolling out the dough when it came straight from the fridge. I found that letting it sit for an hour at room temp made the dough too difficult to work with... at least for me. Maybe having more flour in the dough next time will make that better. I also followed the suggestions of some others who reviewed this recipe by rolling the dough onto a pastry board sprinkled with powdered sugar. I liked that. The dough was very tender and had an excellent flavor. I also made a second filling--a cranberry cream cheese one. I mixed together 4 oz of softened cream cheese, 2 Tbsp of white sugar, and 1/4 cup dried cranberries that I re-hydrated for 5 minutes by pouring 1 1/2 cups of boiling water over them. That filled about 13 of the crescents. I liked that cream cheese filling even better than the pumpkin, but both made very yummy rolls. I will be making these again."

MY REVIEW
Reviewed Oct. 9, 2011

"This recipe was wonderful! My picky 6 year old ate 2 and was asking for more!"

MY REVIEW
Reviewed Oct. 5, 2011

"Yum, yum and YUM again. This recipe was great and can easily be changed to accomindate so many different tastes. Even my picky eater enjoyed these little bites of heaven. I really liked the comment about rolling the dough out with powdered sugar and using peach filling. Thanks for sharing!"

MY REVIEW
Reviewed Oct. 4, 2011

"BECKY6926 2 WILL TAKE CARE OF IT YOU'LL STLL HAVE TO MEASURE IT CAUSE IT WILL BE OVER"

MY REVIEW
Reviewed Oct. 3, 2011

"This is similar to a recipe that I got from an elderly neighbor many years ago (now I'M the elderly neighbor). Try rolling the dough out with powdered sugar instead of flour and with peach jam for the filling. We love them!!!"

MY REVIEW
Reviewed Oct. 3, 2011

"It is so EASY to make your own pumpkin, and is much better than that canned stuff! Wash and dry a pumpkin, slice in half (leave the seeds & stuff inslde). Rub cut sides with shortening, place cut side down on baking sheet. Bake at 400 degrees until tender (about 1/2 hour for small pumpkin, would take longer for big one). Remove seeds (could toast them if you want). Puree pumpkin pulp in food processor. We prepare several pumpkins at a time and then freeze until ready to use. Yummy!"

MY REVIEW
Reviewed Oct. 3, 2011

"I have not made this recipe. I just wanted to know how many small pkgs of yeast would I need to buy?"

MY REVIEW
Reviewed Oct. 3, 2011

"These are incredible! My mouth waters just thinking about them."

MY REVIEW
Reviewed Oct. 2, 2011

"I haven't tried the pumpkin filling nor made the rolls from scratch. I will though. As for canned rolls, they're handy when you're put on the spot with unexpected company and you can whip up something like this recipe in a few minutes. What I have done is spread Nutella on canned crescents, rolled and baked acording to the can directions and sprinkled with confectioners sugar after letting them cool a few minutes. They are absolutely wonderful! I can see the pumpkin being just as good. I can't wait to try the scratch version."

MY REVIEW
Reviewed Oct. 2, 2011

"Awesome and quick. And by the way gigimarie, your recipe and this recipe are two totally different recipes, quit doggin this one. I work 40 hours a week with long commutes and feed a family of 5 and take care of my 90 year old mother. Anything that's quick and tastes great gets my thumbs up."

MY REVIEW
Reviewed Oct. 2, 2011

"great morning snack with a friend"

MY REVIEW
Reviewed Oct. 1, 2011

"They are wonderful"

MY REVIEW
Reviewed Oct. 1, 2011

"This recipe sounds yummy! I can hardly wait to make it. I am particularly delighted to find a recipe for homemade crescent rolls since I am a label reader and shy away from added chemicals and hydrogenated oils often found in store-bought products."

MY REVIEW
Reviewed Oct. 1, 2011

"Easy from scratch! Delicious with pumpkin and I can't wait to make these with lemon or lime curd! I think they will become a family favorite. I will try with some whole wheat flour also."

MY REVIEW
Reviewed Oct. 1, 2011

"I am glad someone tried them with the store bought crescent rolls. I plan to make them using her idea."

MY REVIEW
Reviewed Oct. 1, 2011

"I'm sorry, Aseleener, but there is nothing like homemade yeast rolls. So many of us are accustomed to eating pre-packaged, chemical-laden food that we think it's "just as good." I couldn't disagree more. Although homemade yeast breads are time-consuming, their flavor is beyond compare and they are much more healthful. I have cooked and baked from scratch my entire married life (27 years) and everyone in my family is thin and healthy. I have no proof, of course, but I believe that baked goods made from scratch are much better for us than their factory-made counterparts. I'm looking forward to trying this recipe. The combination of yeast rolls and pumpkin filling sounds delicious!"

MY REVIEW
Reviewed Oct. 1, 2011

"These are absolutely wonderful. Thanks for the great recipe. I would consider making them with store bought rolls only if I was in a huge hurry. Otherwise, you can't beat having these freshly made rolls. I am looking forward to trying other fillings."

MY REVIEW
Reviewed Oct. 1, 2011

"While I have used store bought cresent roll dough in the distant past, one look at the list of "ingredients" (on the packaging), now that I've become way more conscious of all the chemicals and "bad" oils and the harm they do, I'd much rather make these from scratch!!! Besides, I love baking/cooking and the satisfaction that comes from doing it all myself. My family loves anything with pumpkin and these were a real hit! Always welcome new ways to use ingredients. Thanks Gary."

MY REVIEW
Reviewed Oct. 1, 2011

"Glad to hear it works with store bought rolls. I was thinking of trying that"

MY REVIEW
Reviewed Oct. 1, 2011

"Baking from scratch is a wonderful, satisfying art. I'm always happy to find a new recipe that works well and is unique. Very nice dough! Thanks for sharing this one, we'll be enjoying for years to come."

MY REVIEW
Reviewed Oct. 1, 2011

"I care about what I feed my family and would make the rolls from scratch--can pronounce all the ingredients in this recipe as opposed to all the unknown (chemicals) on the back of the convenient tube."

MY REVIEW
Reviewed Nov. 3, 2010

"My Mom and I made this recipe and served it alongside pumpkin soup and it was amazing! Store bought ones might be good, but the satisfaction of making them yourself is so much better! I'm a chef and am making these to serve!"

MY REVIEW
Reviewed Nov. 1, 2010

" I made this recipe with the store-bought crescent rolls. It took all of 5 minutes to put together. Super easy and super tasty. I also added 1 tbsp of chopped pecans to the filling and sprinkled sugar on top of the rolls. That made a nice crunchy exterior. I will be making these again, but with the store-bought rolls."

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