Easy Pumpkin Pecan Crescent Rolls

This easy pumpkin pecan crescent roll is the best excuse to eat pumpkin pie for breakfast.

Do you love desserts with crescent rolls ? Try this dessert made with crescent rolls, pumpkin & pecans.

Pumpkin Pecan Crescent Rolls

The Fall season is here again, and just like cooler weather and falling leaves, pumpkins are inevitable part of this season.

This delicious fall inspired treat is perfect for everyone who loves quick and easy desserts. Crescent rolls filled with pumpkin puree and mixture of cinnamon, brown sugar and chopped pecans will surely please you.Pumpkin is a great ingredient which can be used in all sorts of things!You only need a handful of ingredients for this wonderful dessert which can also be a snack, even breakfast…

What Ingredients I Need For Pumpkin Pecan Crescent Rolls?

Crescent rolls
Pumpkin puree
Brown sugar
Cinnamon
Chopped pecans
Butter

How To Shape Crescent Rolls

Before you start rolling take each triangle and stretch the two corners a bit. When rolled make sure the point is tucked under the roll because this keeps them from unrolling while bake. Starting with the wider end, roll the dough over once and slightly pinch the sides to keep the filling inside. Continue rolling up like a crescent roll. And finally just bend the roll ends gently to create nice crescent moon shape.

How To Make Pumpkin Pecan Crescent Rolls From Scratch

Begin with preheating the oven to 375°F.Line cookie sheet with parchment paper and set aside.Then unwrap the crescent rolls and carefully separate the triangles.In a small bowl mix sugar and cinnamon.

Simply spread some pumpkin puree on wider side of each triangle and then sprinkle every triangle with sugar and cinnamon mixture and with chopped pecans or walnuts. The amount of pumpkin, brown sugar and pecan on each triangle may vary depending on your taste. Starting with the wider end, roll the dough over once and slightly pinch the sides to keep the filling inside.
Continue rolling up like a crescent roll (some of the filling may seep out). Arrange crescent rolls on a cookie sheet. Brush each crescent roll with melted butter and sprinkle with additional cinnamon sugar and pecans, make sure that whole roll is covered.

Bake for 12-15 minutes, until golden from top and the bottom. Remove from oven and let cool for 10 minutes before serving. Enjoy this yummy treat!

I hope you love this delicious and easy recipe – be sure to give it a review below!
Also don’t forget to follow SugarApron on Facebook, Pinterest and Youtube

Pumpkin Pecan Crescent Rolls

This easy pumpkin pecan crescent roll is the best excuse to eat pumpkin pie for breakfast. Crescent rolls filled with pumpkin puree, chopped pecans and cinnamon sugar.

Course Breakfast, Dessert, Pumpkin
Cuisine American
Keyword Breakfast, Crescent rolls, Pumpkin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Sarah Kozowski

Ingredients

  • 1 8 oz can crescent rolls
  • 1/3 cup pumpkin puree
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup pecans finely chopped
  • 1 tablespoon butter melted

Instructions

  1. Preheat oven to 375°F. Line cookie sheet with parchment paper. Set aside. Unwrap the crescent roll and separate the triangles.

  2. Combine sugar and cinnamon in a small bowl. Spread some pumpkin puree on one side of each triangle.

  3. Sprinkle each triangle with a lot of sugar and cinnamon mixture, and sprinkle with the pecans or walnuts.

  4. Starting with the wider end, roll the dough over once and slightly pinch the sides to keep the filling inside. Continue rolling up like a crescent roll (some of the filling may seep out).

  5. Arrange crescent rolls on a cookie sheet. Brush each crescent roll with melted butter and sprinkle with additional cinnamon sugar and pecans.

  6. Bake for 12-15 minutes, until golden. Remove from oven and let cool for 10 minutes before serving.

Recipe Notes

 

The amount of pumpkin, brown sugar, and pecans can be increased or decreased per roll depending on your tastes. Also, instead of pecan you can use walnuts or almonds or just omit them.

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

2 thoughts on “Easy Pumpkin Pecan Crescent Rolls

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating