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Pumpkin Crescent Roll-Up Bake is a delicious fall breakfast recipe and also a very satisfying dessert. This recipe is a fun twist on your favorite pumpkin crescents, French toast, and pull-apart bread. You can slice it or pull it apart, but you will enjoy this fall treat, for sure.
Pumpkin Roll-Up Bake
Whether you need an easy fall dessert or a delicious idea for breakfast or a snack, this yummy pumpkin crescent roll-up baked in a fun and totally new way will feed and please a crowd.
If you are bored with the classic way of making pumpkin crescent, try to make a fun twist. Also if you can’t decide what to bake for breakfast, french toast or pasty, try this combo.
Pumpkin crescent roll-up bake is like french toast made with crescents, and like a pull-apart bread, filled with pumpkin.
The recipe is very simple and uses a few ingredients that you probably have on hand. It starts with cans of refrigerated crescent roll dough.
For this recipe, you’ll need pumpkin pure, sugar, light brown sugar, butter, and spices. You can make a spice mixture to your taste or simply use pumpkin pie spice.
For the dough, you can use a seamless sheet or crescent rolls, whatever you have on hand. Using a seamless sheet makes this recipe easier, but if you don’t have it, just pinch the perforation and go on with the recipe.
How to Make Pumpkin Crescent Roll-Up?
First, place pumpkin puree on several layers of paper towel, cover with a few more layers of paper towel and let it sit for 5 minutes to drain the excess of liquid.
For that time you can prepare a cinnamon sugar mixture for coating. In a shallow bowl whisk together about ¼ cup of sugar or light brown sugar and 1 teaspoon cinnamon, then set aside.
Unroll cans of dough on a lightly floured work surface. Pat dough to even out edges, and flatten to form a 12×8-inch rectangle. If using crescent roll dough pinch the perforation to seal.
With a pizza cutter (or sharp knife), make 2 cuts lengthwise and 3 cuts crosswise ( to cut each rectangle into 4 rows horizontally and 3 rows vertically) to make 12 (4 x 4 inches) squares. From 2 cans of dough, you will have 24 squares.
To make the pumpkin filling, whisk together pumpkin puree, sugar, brown sugar, spices, and egg yolk.
Gently spread pumpkin filling in the center of each square, leaving a 1/4-inch edge. Roll each square and pinch the seam into the dough to secure the filling.
Place each roll in a bowl with cinnamon-sugar mixture and turn to coat it well. Cut each roll-up in half, and place it in the pan starting from the outside edge and working in toward the center of the cake pan. Leave a space between each roll.
Drizzle top with melted butter. Bake for 38 to 45 minutes or until golden brown and baked through. Tent the top with aluminum foil if it starts browning too much.
Run a knife around the side of the pan to loosen it. Cool pan on a cooling rack for 5 minutes. I suggest serving pumpkin crescent roll-up bake warm drizzled with maple syrup, or topped with a scoop o vanilla ice cream.
Pumpkin Crescent Roll-Up Bake
Description
Pumpkin Crescent Roll-Up Bake is delicious fall breakfast recipe and also a very satisfying dessert. This recipe is a fun twist on your favourite pumpkin crescents, French toast and pull apart bread.
Ingredients
- 2 x 8 oz. cans refrigerated Crescent Dough Sheet (or Crescent Rolls)
- 2 Tablespoons unsalted butter- melted
- Maple syrup-for serving
Pumpkin Filling:
- 1 cup pumpkin puree
- 3 Tablespoon light brown sugar
- 3 Tablespoons granulated sugar
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 teaspoon vanilla
- 1 egg yolk
Sugar-Cinnamon Coating:
- 1/4 cup light brown sugar (or granulated sugar)
- 1 teaspoon cinnamon
- 1teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Spray 8-inch round cake pan with cooking spray, and line bottom with parchment paper.
- Place pumpkin puree on several layer of paper towel, cover with a few more layers of paper towel and let it sit for 5 minutes to drain the excess of liquid.
- To make the pumpkin filling, whisk together pumpkin puree, sugar, brown sugar, spices and egg yolk.
- In a shallow bowl whisk together about ¼ cup of sugar or light brown sugar and 1 teaspoon cinnamon, then set aside.
- Unroll cans of dough on lightly floured work surface. Pat dough to even out edges, and flatten to form 12×8-inch rectangle. If using crescent roll dough pinch the perforation to seal.
- With pizza cutter (or sharp knife), make 2 cut lengthwise and 3 cuts crosswise ( to cut each rectangle into 4 rows horizontally and 3 rows vertically) to make 12 (4 x 4 inches) squares. From 2 cans of dough you will have 24 squares.
- Gently spread pumpkin filling in center of each square, leaving 1/4-inch edge. Roll each square and pinch seam into dough to secure filling.
- Place each roll in a bowl with cinnamon-sugar mixture and turn to coat it well. Cut each roll-up in half, and place in the pan starting from outside edge and working in toward center of cake pan. Leave a space between each roll.
- Drizzle top with melted butter and bake 38 to 45 minutes or until golden brown and baked through. Tent the top with aluminium foil if start browning too much.
- Run knife around side of pan to loosen. Cool pan on cooling rack 5 minutes. Serve warm, drizzled with maple syrup. or a scoop of vanilla ice-cream.
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