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Ingredients
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- 2 (8 oz.) cans refrigerated Crescent Dough Sheet
- 2 tablespoons unsalted butter, melted
- Maple syrup (for serving)
- 1 cup pumpkin puree
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 1 teaspoon vanilla extract
- 1 egg yolk
- ¼ cup light brown sugar (or granulated sugar)
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and prepare an 8-inch round cake pan with cooking spray and parchment paper.
- Drain excess liquid from pumpkin puree.
- Whisk pumpkin puree, sugars, spices, and egg yolk until smooth.
- Mix the sugar and cinnamon for the coating.
- Roll out the crescent dough, cut into 12 squares.
- Add pumpkin filling to each square, roll up and seal seams.
- Coat each roll in cinnamon-sugar mixture and cut in half.
- Arrange in the cake pan, drizzle with melted butter, and bake for 38-45 minutes.
- Cool slightly and serve with maple syrup.
Notes
Ensure crescent dough is at room temperature for easier handling.
Adjust spices to your preference for a customized flavor.
Avoid overfilling the dough to prevent bursting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 30