Pumpkin Pecan Crescent Rolls

These Pumpkin Pecan Crescents start with Rhodes frozen dinner rolls, filled with a pumpkin pie filling and rolled into a mixture of cinnamon-sugar and crushed pecans.  

Fall has to be my favorite season! The cooler weather, fall colors, changing of leaves, pumpkins, apple picking and all those yummy fall treats. September through November is nothing but apple and pumpkin recipes around here, so don't be surprised if you get bombarded with a ton of both. I just can't help myself.

Today is a sunny but mild 89 degrees, but Fall is on the horizon!!! Even though the fall weather hasn't officially arrived, I�m still choosing to embrace the season. When I think of Fall apples and pumpkins come to mind, so to kick off the fall season, I'm sharing a delicious pumpkin treat with y'all.  

If you love quick and easy fall desserts look no further. These yummy Pumpkin-Pecan Crescents are sure to please. These delicious fall inspired crescent rolls start with Rhodes frozen dinner rolls that are filled with a pumpkin pie filling, then rolled into a mixture of cinnamon-sugar and crushed pecans, baked and topped with a cinnamon-vanilla glaze.   

I love using Rhodes rolls for a lot of my holiday baking, so I always keep a couple bags stocked in my freezer. Rhodes frozen dough is a convenient way to enjoy the taste of homemade bread anytime. These pumpkin rolls baked up soft, fluffy and my kitchen smelled just like pumpkin pie. From start to finish these rolls were ready to eat in under 2 hours. Let's get started!!  

These are the ingredients you'll need: 12 Rhodes Frozen Dinner Rolls, fresh pumpkin puree or canned solid packed pumpkin, brown sugar, granulated sugar, pumpkin pie spice, melted butter, cinnamon, crushed pecans, powdered sugar and milk. 

Start by thawing out 12 Rhodes frozen dinner rolls on a baking sheet (sprayed with non stick spray) until soft but still cold (about 1 hour). 

Preheat oven to 350 degrees F. Spray the counter with non stick spray.  Combine the thawed rolls to form one dough ball. 

Roll the dough into a 15 inch circle.  

Using a pizza cutter, cut the dough into 10 -12 equal triangles.  

Place one tablespoon of pumpkin filling on each dough triangle. 

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). 

Place on a baking sheet lined with parchment paper or sprayed with non stick spray. Continue filling and rolling the remaining dough triangles and placing them the baking sheet. 

In a small bowl add the 1/2 cup granulated sugar, cinnamon and ground pecans. Mix to combine. 

Brush each rolls with melted butter and roll into the cinnamon-pecan mixture making sure to cover the whole roll with the mixture. Continue until all the rolls are coated. Place each crescent back on the prepared baking sheet.

Bake for 10-12 minutes or until lightly golden brown on top and bottom. Remove from oven and cool slightly before adding the cinnamon glaze.  

Serve warm

Pumpkin Pecan Crescents

Ingredients:

12 - Rhodes dinner rolls, thawed but still cold

1 - cup pumpkin puree or canned solid packed pumpkin

1/2 - teaspoon pumpkin pie spice

3 - tablespoons brown sugar

1/2 - cup granulated or cane sugar 

2 - teaspoons cinnamon

1/4 - cup crushed pecans

2 - tablespoons butter, melted

Cinnamon glaze:

1/2 - cup powdered sugar

2 - teaspoons milk

dash of cinnamon 

Instructions:

Thaw out 12 Rhodes dinner rolls on a baking sheet (sprayed with non stick spray) until soft but still cold (about 1 hour). 

Preheat oven to 250 degrees F. Spray the counter with non stick spray. 

Combine the thawed rolls to form one dough ball. Roll the dough into a 15 inch circle. Using a pizza cutter, cut the dough into 10 -12 equal triangles.  

Place one tablespoon of pumpkin filling on each dough triangle. 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). Place on a baking sheet lined with parchment paper or sprayed with non stick spray. 

Continue filling and rolling the remaining dough triangles and placing them the baking sheet. 

In a small bowl add the 1/2 cup granulated sugar, cinnamon and ground pecans. Mix to combine. 

Brush each rolls with melted butter and roll into the cinnamon-pecan mixture making sure to cover the whole roll with the mixture. Continue until all the rolls are coated. 

Place each crescent back on the prepared baking sheet. Bake for 10-12 minutes or until lightly golden brown on top and bottom.

Remove from oven and cool slightly before adding the cinnamon glaze.  

To make the glaze in a small bowl, combine the glaze ingredients and mix until smooth. Drizzle the glaze over each pumpkin crescent. Serve warm. 

servings: 6

adapted from: A Cowboys Wife

If you like this recipe check out my other Fall recipes using Rhodes frozen dough. 

Caramel Apple Pie Bombs
Skillet Apple Dumpling Bites
Apple Caramel Crisp Pizza 
Apple Pie Cinnamon Rolls 
Apple Pie Pull Apart Bread

For more Rhodes deliciousness visit Rhodes.com and follow along on Facebook, Twitter, Instagram, Pinterest and You Tube!

This post is sponsored by Rhodes Bread! I've been a fan and user of Rhodes Bread & Rolls for several years. As always all opinions are my own. #ad #Rhodesbread #Rhodesrolls  #frozendough #BakedByYou