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1 3/4
cups all-purpose flour
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1
teaspoon baking powder
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1/4
teaspoon baking soda
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1/4
teaspoon ground nutmeg
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1/8
teaspoon salt
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3/4
cup canned pumpkin
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3
tablespoons cooking oil
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2
tablespoons brown sugar
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2
teaspoons granulated sugar
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1/4
teaspoon ground cinnamon
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.
- Make Ahead Tip 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.
- Servings Per Recipe 16,
- Calories 80,
- Protein (gm) 1,
- Carbohydrate (gm) 13,
- Fat, total (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 60,
- Starch () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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This recipe is fabulous and easy! I make it several times a week. I use 3/4 cup of whole wheat flour and 1 cup all purpose flour to make it healthier and I substitute 1 Tablespoon of vanilla yogurt in place of 1 Tablespoon of oil, cutting the oil to 2 Tablespoons. I also add 1 teaspoon of cinnamon to the batter in addition to the nutmeg. They do not rise much but my family devours them. Leftover are best warmed for 7-10 seconds in the microwave for that just baked taste.
1/13/2011 06:29:08 PM Report Abuse