Description
These Pumpkin Pie Crescent Rolls combine the flaky, buttery texture of crescent roll dough with a sweet and spiced pumpkin filling. Topped with a smooth maple glaze, they make a perfect fall-inspired treat that’s easy to prepare for breakfast or dessert.
Ingredients
For the Rolls
- 1 cup pumpkin puree
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 egg yolks
- 2 (8 oz) cans crescent roll dough
For the Glaze
- ½ cup powdered sugar
- 3 to 4 teaspoons milk
- ¼ teaspoon maple extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Make Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and egg yolks until fully combined and smooth.
- Prepare Crescent Rolls: Unroll and separate the crescent rolls on a large cutting board or parchment paper. Spread a spoonful of the pumpkin filling evenly over each roll, making sure to keep the filling away from the edges to prevent leakage during baking.
- Roll and Arrange: Carefully roll up each crescent dough piece tightly around the pumpkin filling. Place each roll on the prepared cookie sheet, leaving a few inches between each to allow room for spreading while baking.
- Bake: Bake the crescent rolls in the preheated oven for 11 to 13 minutes, or until they turn a golden brown color and are puffed up.
- Make the Glaze: While the rolls are cooling slightly, whisk together the powdered sugar, 3 teaspoons of milk, and maple extract in a small bowl until smooth. Add additional milk if the icing is too thick, a teaspoon at a time, until you reach the desired consistency.
- Glaze and Serve: Drizzle the maple glaze over the warm pumpkin pie crescent rolls and serve immediately for the best taste.
Notes
- To Store: Keep the crescent rolls in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Freeze unbaked rolls for up to 3 months in a double-lock freezer bag or freezer-safe container. Bake directly from frozen, adding extra baking time as needed.
- To Reheat: Warm the rolls in the microwave in 10-second intervals until heated through or, if frozen before baking, bake in the oven at 375°F for about 11 minutes.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
