Pumpkin Crescent Rolls

A hint of nutmeg perks up these easy biscuit-like rolls. Serve them for dinner or brunch.

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  • Makes: 16 servings
  • Serving Size: 1 roll
  • Prep: 20 mins
  • Bake: 9 mins to 11 mins 400°F

Pumpkin Crescent Rolls

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Directions

  1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
  2. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball.
  3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.
  4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls.

From the Test Kitchen

Prepare, bake, and cool rolls. Freeze in a freezer container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375 degree F. oven for 3 to 5 minutes.

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Nutrition Facts (Pumpkin Crescent Rolls)

  • Per serving:
  • 80 kcal ,
  • 3 g fat
  • 60 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber ,
  • 1 g pro.
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