5 Minute Pumpkin Cinnamon Crescent Rolls
The recipe 5 Minute Pumpkin Cinnamon Crescent Rolls can be made in roughly 5 minutes. This recipe makes 16 servings with 99 calories, 1g of protein, and 6g of fat each. For 38 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is liked by 792 foodies and cooks. Head to the store and pick up milk, crescent rolls, light brown sugar, and a few other things to make it today. It is brought to you by Baked In. Overall, this recipe earns a not so spectacular spoonacular score of 16%. Crescent Roll Pumpkin Cinnamon Rolls, Cinnamon Crescent Rolls, and Cinnamon Crescent Rolls are very similar to this recipe.
Servings: 16
Preparation duration: 5 minutes
Ingredients:
4 Tbsp butter, melted
1 8 ounce can crescent rolls
1 Tbsp light brown sugar
1 Tbsp milk
½ cup powdered sugar
2 tsp pumpkin pie spice
1 cup pumpkin puree
Equipment:
muffin tray
oven
cutting board
whisk
bowl
Cooking instruction summary:
Preheat oven to 375 F. Set aside a muffin tin.Mix the light brown sugar and pumpkin pie spice into the melted butter.Open the crescent rolls and roll out on a counter or large cutting board. Separate into two long rectangles and use your fingers to pinch the seams together.Brush the butter/sugar mixture evenly onto each rectangle.Spread the pumpkin puree evenly across each rectangle.From the long side of each rectangle, roll up as tightly as you can. Slice into one-inch pieces and place each piece in a cavity in the muffin tin.Bake 16-19 minutes, until lightly browned.While rolls are baking, whisk powdered sugar and milk together in a small bowl.Remove rolls from the oven and cool in pans for 10 minutes. Drizzle glaze over warm rolls and serve.
Step by step:
1. Preheat oven to 375 F. Set aside a muffin tin.
2. Mix the light brown sugar and pumpkin pie spice into the melted butter.Open the crescent rolls and roll out on a counter or large cutting board. Separate into two long rectangles and use your fingers to pinch the seams together.
3. Brush the butter/sugar mixture evenly onto each rectangle.
4. Spread the pumpkin puree evenly across each rectangle.From the long side of each rectangle, roll up as tightly as you can. Slice into one-inch pieces and place each piece in a cavity in the muffin tin.
5. Bake 16-19 minutes, until lightly browned.While rolls are baking, whisk powdered sugar and milk together in a small bowl.
6. Remove rolls from the oven and cool in pans for 10 minutes.
7. Drizzle glaze over warm rolls and serve.
Nutrition Information:
covered percent of daily need
