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Pumpkin Crescent Rolls

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It is that time again to be thinking about the all-important Thanksgiving menu! In the next few weeks, we’ve got several great sides, desserts, and other wonderful additions for the big day.

What is your Thanksgiving going to be like? Lots of family, a few friends, or just you? Are you going to have lots of side dishes, or is it all about the turkey?

In my house growing up, we had turkey and lots of yummy sides and then what seemed like dozens of pies for dessert.



Some of my Thanksgivings since being married have been a little simpler, but we always make sure to have the essentials. And between my husband and myself that means turkey (even if it’s just a turkey breast for the two of us), mashed potatoes and gravy, stuffing and really good rolls.

These are the rolls we’ve had for the last few years and really like them. They always turn out well and it’s fun to have a little pumpkin flavor besides in the pie. The honey butter that is spread all over the dough before they’re rolled up certainly doesn’t hurt either.

They’re delicious and a great addition to your Thanksgiving feast, or any time.


Yield: 36 rolls

Pumpkin Crescent Rolls

Pumpkin Crescent Rolls
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes


  • 5 1/2-6 cups all-purpose flour
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 cup pumpkin puree
  • 1 cup water
  • 1/2 cup nonfat dry milk powder
  • 6 tablespoons butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup whole wheat flour
  • honey butter
  • 2 tablespoons butter, melted


In large bowl, stir 2 cups all-purpose flour and yeast together, set aside.
In medium saucepan stir together pumpkin, water, milk powder, 6 tablespoons butter, brown sugar, honey, salt and cinnamon. Over medium heat, stir until warm and butter just melts.
Add pumpkin mixture and eggs to flour and beat on low speed for 30 seconds, making sure to scrape down the sides of the bowl.
Beat on high for 3 minutes.
Add whole wheat flour and mix on low or by hand, and mix in as much of the rest of the all-purpose flour as you can.
Turn dough onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 3-5 minutes).
Shape dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled (about 1 hour).
Punch dough down and turn out onto a lightly floured surface. Divide into 3 pieces, then cover and allow to rest for 10 minutes.
Prepare 2-3 baking sheets (depending on size) by lightly greasing or lining with parchment paper.
Roll each portion of dough into a 12-inch circle and spread each with honey butter.
Cut each dough circle into 12 wedges (cut like a pizza).
Begin at the wide end of each wedge and loosely roll toward the point.
Place each roll, point sides down, 2-3 inches apart on prepared baking sheets. Cover and let rise in a warm place for another 30 minutes.
Preheat oven to 375 degrees.
Uncover and bake rolls, 1 or 2 sheets at a time for about 15 minutes, until golden.
Brush tops of rolls with melted butter and serve warm.


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