These crescents are delicious! There is just a hint of pumpkin flavor, but the pumpkin puree adds a nice color to the rolls, and makes them extra moist.
What you need:
1 can pumpkin puree
1/2 cup water
1/3 cup sugar
3 tbsp. butter
1 tsp salt
5 cups flour
1 pkg (2 1/4 tsp) yeast
1/4 cup butter, melted
1 cup sugar
1 tsp cinnamon
For the Icing
1 cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk
What to do:
1. Combine pumpkin puree, 1/2 cup water, 1/3 cup sugar, and 3 tbsp butter in a saucepan over medium heat, just until combined and butter is melted. The mixture should be warm but not hot.
2. In a large bowl, mix salt, yeast, and 2 cups flour. Add pumpkin mixture to this flour mixture. Add eggs and beat well.
3. Mix in remaining flour until a soft dough forms. Knead until smooth, approximately 5 minutes. Cover and let rise (in a warm place, free from drafts) for approximately 1 hour, or until doubled in size.
4. Divide dough into 4 pieces, rolling each into a large circle, approximately 1/3 inch thick. (tip: keep the remaining pieces covered until you need them). Brush with melted butter.
5. Combine sugar and cinnamon in a small bowl.
6. Sprinkle cinnamon sugar mixture liberally onto the top of dough, and use a pizza cutter (or knife) to cut each circle into 10-12 pieces. Starting with the wide end, roll each up into a crescent shape, and place onto a well-greased cookie sheet.
7. Let rise approximately 30 minutes.
8. Bake at 375 degrees for 10-13 minutes.
9. To make the icing: Cream butter in a mixing bowl. Add 1-2 cups powdered sugar, and mix well. Add remaining powdered sugar, alternating with milk until desired consistency is reached. Finally, mix in 1 tsp vanilla extract.
10. Spread icing on rolls and enjoy :)
Tip: This dough refrigerates well and can be made ahead the night before. To do this, simply put the dough in a ziploc bag after the first rise (you may have to separate it into 2 large bags). When you’re ready to fix them, start back at step 4.