Pumpkin Crescent Rolls Recipes

Steps:

• 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., 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., 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., Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes., Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.

Steps:

• 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.

Steps:

• Preheat oven to 375°F
• In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
• Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
• Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
• Store leftovers covered at room temperature.