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Pumpkin Crescent Roll Up Bake

Written by chef recipes

Pumpkin Crescent Roll-Up Bake is a scrumptious fall breakfast recipe and additionally a completely pleasing dessert. This recipe is a a laugh twist to your favourite pumpkin crescents, French toast, and pull-aside bread. You can slice it or pull it aside, however you’ll revel in this autumn treat, for sure.

Pumpkin Roll-Up Bake
Whether you want an smooth fall dessert or a scrumptious concept for breakfast or a snack, this yummy pumpkin crescent roll-up baked in a a laugh and absolutely new manner will feed and please a crowd.
If you’re uninterested in the traditional manner of creating pumpkin crescent, attempt to make a a laugh twist. Also if you may’t determine what to bake for breakfast, french toast or pasty, do this combo.
Pumpkin crescent roll-up bake is like french toast made with crescents, and prefer a pull-aside bread, full of pumpkin.

The recipe is quite simple and makes use of some substances which you possibly have on hand. It begins offevolved with cans of refrigerated crescent roll dough.
For this recipe, you’ll want pumpkin pure, sugar, mild brown sugar, butter, and spices. You could make a spice combination on your flavor or genuinely use pumpkin pie spice.
For the dough, you may use a continuing sheet or crescent rolls, something you’ve got got on hand. Using a continuing sheet makes this recipe easier, however in case you don’t have it, simply pinch the perforation and cross on with the recipe.

How to Make Pumpkin Crescent Roll-Up?
First, region pumpkin puree on numerous layers of paper towel, cowl with some extra layers of paper towel and permit it take a seat down for five mins to empty the extra of liquid.

For that point you may put together a cinnamon sugar combination for coating. In a shallow bowl whisk collectively approximately ¼ cup of sugar or mild brown sugar and 1 teaspoon cinnamon, then set aside.
Unroll cans of dough on a gently floured paintings surface. Pat dough to even out edges, and flatten to shape a 12×eight-inch rectangle. If the use of crescent roll dough pinch the perforation to seal.
With a pizza cutter (or sharp knife), make 2 cuts lengthwise and three cuts crosswise ( to reduce every rectangle into four rows horizontally and three rows vertically) to make 12 (four x four inches) squares. From 2 cans of dough, you’ll have 24 squares.
To make the pumpkin filling, whisk collectively pumpkin puree, sugar, brown sugar, spices, and egg yolk.
Gently unfold pumpkin filling withinside the middle of every rectangular, leaving a 1/four-inch aspect. Roll every rectangular and pinch the seam into the dough to steady the filling.
Place every roll in a bowl with cinnamon-sugar combination and flip to coat it well. Cut every roll-up in half, and region it withinside the pan beginning from the out of doors aspect and operating in towards the middle of the cake pan. Leave a area among every roll.
Drizzle pinnacle with melted butter. Bake for 38 to forty five mins or till golden brown and baked through. Tent the pinnacle with aluminum foil if it begins offevolved browning too much.
Run a knife across the facet of the pan to loosen it. Cool pan on a cooling rack for five mins. I propose serving pumpkin crescent roll-up bake heat drizzled with maple syrup, or crowned with a scoop o vanilla ice cream.

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Description
Pumpkin Crescent Roll-Up Bake is scrumptious fall breakfast recipe and additionally a completely pleasing dessert. This recipe is a a laugh twist to your favorite pumpkin crescents, French toast and pull aside bread.
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Ingredients
• 2 x eight oz. cans refrigerated Crescent Dough Sheet (or Crescent Rolls)
• 2 Tablespoons unsalted butter- melted
• Maple syrup-for serving
Pumpkin Filling:
• 1 cup pumpkin puree
• three Tablespoon mild brown sugar
• three Tablespoons granulated sugar
• 1 1/2 teaspoon cinnamon
• 1/four teaspoon nutmeg 1/four teaspoon ginger
• 1/eight teaspoon cloves
• 1 teaspoon vanilla
• 1 egg yolk
Sugar-Cinnamon Coating:
• 1/four cup mild brown sugar (or granulated sugar)
• 1 teaspoon cinnamon
• 1teaspoon floor cinnamon
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Instructions
1. Preheat the oven to 350°F. Spray eight-inch spherical cake pan with cooking spray, and line backside with parchment paper.
2. Place pumpkin puree on numerous layer of paper towel, cowl with some extra layers of paper towel and permit it take a seat down for five mins to empty the extra of liquid.
three. To make the pumpkin filling, whisk collectively pumpkin puree, sugar, brown sugar, spices and egg yolk.
four. In a shallow bowl whisk collectively approximately ¼ cup of sugar or mild brown sugar and 1 teaspoon cinnamon, then set aside.
five. Unroll cans of dough on gently floured paintings surface. Pat dough to even out edges, and flatten to shape 12×eight-inch rectangle. If the use of crescent roll dough pinch the perforation to seal.
6. With pizza cutter (or sharp knife), make 2 reduce lengthwise and three cuts crosswise ( to reduce every rectangle into four rows horizontally and three rows vertically) to make 12 (four x four inches) squares. From 2 cans of dough you’ll have 24 squares.
7. Gently unfold pumpkin filling in middle of every rectangular, leaving 1/four-inch aspect. Roll every rectangular and pinch seam into dough to steady filling.
eight. Place every roll in a bowl with cinnamon-sugar combination and flip to coat it well. Cut every roll-up in half, and region withinside the pan beginning from out of doors aspect and operating in towards middle of cake pan. Leave a area among every roll.
9. Drizzle pinnacle with melted butter and bake 38 to forty five mins or till golden brown and baked through. Tent the pinnacle with aluminium foil if begin browning too much.
10. Run knife round facet of pan to loosen. Cool pan on cooling rack five mins. Serve heat, drizzled with maple syrup. or a scoop of vanilla ice-cream.

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