Recipe by Tish
Always one to buy canned pumpkin during the holidays and saving it for some favorite recipes. These can be made for Thanksgiving or Christmas in advance or any time of year to pull out of the freezer individually
Top Review by AprilShowers
These were nice fresh from the oven. Not sure that I'd like them so much reheated. They didn't have quite as much flavor as I expected - seemed to need a little bit more of something. I accidentally mixed the cinnamon in because it was right up there with the flour on the ingredients list. Oops! Oh well. The more cinnamon the better! I went ahead and sprinkled the cinnamon and sugar on the top too - although I didn't measure or anything. I will also say that these were super simple to put together and were ready in no time! That's always a plus!
- 1 3⁄4 cups flour
- 1⁄4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 3⁄4 cup canned pumpkin
- 3 tablespoons cooking oil
- 2 tablespoons brown sugar
- 2 teaspoons sugar
Directions See How It's Made
- In a med mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
- 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.
- Line a large baking sheet with foil.
- Turn dough out onto a lightly floured surface.
- Knead dough gently for 10-12 strokes.
- Divide dough in half.
- Roll each half to a 10" 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 down about 2" apart on greased baking sheet curving ends slightly.
- Combine the granulated sugar and cinnamon sprinkle over crecents.
- Bake 400F for 9-11 min or until golden brown.
- Serve warm Make ahead tips: Prepare, bake and cool rolls.
- Freeze in a freezer container or bags up to 1 month.
- Wrap frozen rolls on foil and thaw at room temp for 2 hours.
- Reheat in a 375F oven for 3-5 min.