Description
Delicious pumpkin-filled crescent rolls perfect for fall!
Ingredients
Scale
- 2 tablespoons unsalted butter, melted
- 1 (8 oz.) tube of refrigerated crescent rolls
- 1 cup pumpkin puree
- 2 tablespoons packed light-brown sugar
- 1 ½ tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
- ½ cup powdered sugar
Instructions
- Preheat the oven to 375 F. Brush cupcake pan with melted butter generously and set aside. You’ll have 8 rolls.
- On a sheet of parchment paper, unroll the crescent dough sheet. If using crescent rolls, seal the perforation to make a large rectangle.
- Place drained pumpkin puree in a bowl, add sugar, brown sugar, vanilla, and spices. Stir with a fork. Taste and add more sugar or spices to your taste, if desired. Add egg yolk and stir well to combine.
- Spread the mixture into an even layer over the dough.
- Beginning on the long side of the rectangle, roll the dough into a log.
- Slice the log into 8 pieces. Arrange rolls in the pan.
- Brush the top with melted butter and bake until golden brown (about 16-18 min). If it starts browning too quickly, tent the top with aluminum foil.
- Stir together glaze ingredients and spoon over slightly cooled cupcakes.
Notes
- Place pumpkin puree on several layers of paper towel, wrap, and press to soak excess moisture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg