Pumpkin-Filled Crescent Rolls Recipe

Name: Pumpkin-Filled Crescent Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons active dry yeast; 1/4 cup warm 2% milk (110u00b0 to 115u00b0); 4 cups all-purpose flour; 1/4 cup sugar; 1 teaspoon salt; 1 cup butter, cubed; 1/2 cup shortening; 1 cup sour cream; 4 large egg yolks, room temperature; 2 teaspoons grated lemon zest; 3/4 cup canned pumpkin; 1/3 cup sugar; 1-1/2 teaspoons pumpkin pie spice

Servings: persons

4 teaspoons active dry yeast
1/4 cup warm 2% milk (110u00b0 to 115u00b0)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, cubed
1/2 cup shortening
1 cup sour cream
4 large egg yolks, room temperature
2 teaspoons grated lemon zest
3/4 cup canned pumpkin
1/3 cup sugar
1-1/2 teaspoons pumpkin pie spice

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 zest 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, 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
5
. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes.
6
Preheat oven to 350u00b0. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.

1225

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 teaspoons active dry yeast, 1/4 cup warm 2% milk (110u00b0 to 115u00b0), 4 cups all-purpose flour, 1/4 cup sugar, and more.

Yes, Pumpkin-Filled Crescent Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Filled Crescent Rolls

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