Pumpkin crescent roll up bake

Pumpkin Crescent Roll-Up Torch is a succulent fall breakfast recipe and moreover a very satisfying dessert. This recipe is a fun twist on your favorite pumpkin crescents, French toast, and pull-apart bread. You can slice it or pull it apart, but you will enjoy this fall treat, for sure.

Pumpkin Crescent Roll-Up Torch in a pan.

Pumpkin Roll-Up Bake

Whether you need an easy fall dessert or a succulent idea for breakfast or a snack, this yummy pumpkin crescent roll-up baked in a fun and totally new way will feed and please a crowd.

If you are bored with the archetype way of making pumpkin crescent, try to make a fun twist. Moreover if you can’t decide what to torch for breakfast, french toast or pasty, try this combo.

Pumpkin crescent roll-up torch is like french toast made with crescents, and like a pull-apart bread, filled with pumpkin.

Whole Pumpkin Crescent Roll-Up Torch in a silver pan.

Pumpkin Crescent Roll-Up Torch in a sultry dish with a piece removed.

The recipe is very simple and uses a few ingredients that you probably have on hand. It starts with cans of refrigerated crescent roll dough.

For this recipe, you’ll need pumpkin pure, sugar, light brown sugar, butter, and spices. You can make a spice mixture to your taste or simply use pumpkin pie spice.

For the dough, you can use a seamless sheet or crescent rolls, whatever you have on hand. Using a seamless sheet makes this recipe easier, but if you don’t have it, just pinch the perforation and go on with the recipe.

Pice of Pumpkin Crescent Roll Up Torch on a white plate.

How to Make Pumpkin Crescent Roll-Up?

First, place pumpkin puree on several layers of paper towel, imbricate with a few increasingly layers of paper towel and let it sit for 5 minutes to phlebotomize the glut of liquid.

For that time you can prepare a cinnamon sugar mixture for coating. In a shallow trencher whisk together well-nigh ¼ cup of sugar or light brown sugar and 1 teaspoon cinnamon, then set aside.

Unroll cans of dough on a lightly floured work surface. Pat dough to plane out edges, and flatten to form a 12×8-inch rectangle. If using crescent roll dough pinch the perforation to seal.

With a pizza cutter (or sharp knife), make 2 cuts lengthwise and 3 cuts crosswise ( to cut each rectangle into 4 rows horizontally and 3 rows vertically) to make 12 (4 x 4 inches) squares. From 2 cans of dough, you will have 24 squares.

To make the pumpkin filling, whisk together pumpkin puree, sugar, brown sugar, spices, and egg yolk.

Gently spread pumpkin filling in the part-way of each square, leaving a 1/4-inch edge. Roll each square and pinch the seam into the dough to secure the filling.

Place each roll in a trencher with cinnamon-sugar mixture and turn to stratify it well. Cut each roll-up in half, and place it in the pan starting from the outside whet and working in toward the part-way of the confection pan. Leave a space between each roll.

Drizzle top with melted butter. Torch for 38 to 45 minutes or until golden brown and baked through. Tent the top with aluminum foil if it starts browning too much.

Run a pocketknife virtually the side of the pan to loosen it. Cool pan on a cooling rack for 5 minutes. I suggest serving pumpkin crescent roll-up torch warm drizzled with maple syrup, or topped with a scoop o vanilla ice cream.

Pumpkin Crescent Roll-Up Bake

Author: Vera Z.
Prep Time: 20 minutes
Cook Time: 38-45 minutes
Total Time: 1 hour
Category: Dessert/breakfast
Method: Bake
Cuisine: American

Print Recipe

Description

Pumpkin Crescent Roll-Up Torch is succulent fall breakfast recipe and moreover a very satisfying dessert. This recipe is a fun twist on your favourite pumpkin crescents, French toast and pull untied bread.

Ingredients

2 x 8 oz. cans refrigerated Crescent Dough Sheet (or Crescent Rolls)
2 Tablespoons unsalted butter- melted
Maple syrup-for serving

Pumpkin Filling:

1 cup pumpkin puree
3 Tablespoon light brown sugar
3 Tablespoons granulated sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg 1/4 teaspoon ginger
1/8 teaspoon cloves
1 teaspoon vanilla
1 egg yolk

Sugar-Cinnamon Coating:

1/4 cup light brown sugar (or granulated sugar)
1 teaspoon cinnamon
1teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F. Spray 8-inch round confection pan with cooking spray, and line marrow with parchment paper.
Place pumpkin puree on several layer of paper towel, imbricate with a few increasingly layers of paper towel and let it sit for 5 minutes to phlebotomize the glut of liquid.
To make the pumpkin filling, whisk together pumpkin puree, sugar, brown sugar, spices and egg yolk.
In a shallow trencher whisk together well-nigh ¼ cup of sugar or light brown sugar and 1 teaspoon cinnamon, then set aside.
Unroll cans of dough on lightly floured work surface. Pat dough to plane out edges, and flatten to form 12×8-inch rectangle. If using crescent roll dough pinch the perforation to seal.
With pizza cutter (or sharp knife), make 2 cut lengthwise and 3 cuts crosswise ( to cut each rectangle into 4 rows horizontally and 3 rows vertically) to make 12 (4 x 4 inches) squares. From 2 cans of dough you will have 24 squares.
Gently spread pumpkin filling in part-way of each square, leaving 1/4-inch edge. Roll each square and pinch seam into dough to secure filling.
Place each roll in a trencher with cinnamon-sugar mixture and turn to stratify it well. Cut each roll-up in half, and place in the pan starting from outside whet and working in toward part-way of confection pan. Leave a space between each roll.
Drizzle top with melted butter and torch 38 to 45 minutes or until golden brown and baked through. Tent the top with aluminium foil if start browning too much.
Run pocketknife virtually side of pan to loosen. Cool pan on cooling rack 5 minutes. Serve warm, drizzled with maple syrup. or a scoop of vanilla ice-cream.