If you’re craving a cozy fall treat that’s as adorable as it is delicious, this Mini Pumpkin Pie Crescent Rolls Recipe is about to become your new favorite snack. Imagine flaky, buttery crescent rolls filled with a luscious pumpkin pie mixture, bursting with warm spices and just the right touch of sweetness. It’s like having a slice of pumpkin pie wrapped up in a perfectly golden roll, ready in under 30 minutes. Whether you’re looking to impress guests or simply indulge yourself, these mini delights bring all the classic pumpkin pie flavors with none of the fuss.
Ingredients You’ll Need
These simple ingredients come together effortlessly to create the perfect balance of sweet, spicy, and flaky. Each plays a crucial role: the crescent dough for that tender, buttery bite, and the pumpkin filling for rich, comforting flavor that screams fall.
- 8 oz refrigerated crescent roll dough: The base of these mini treats, giving them that classic flaky texture without extra effort.
- 1/2 cup canned pumpkin puree: Smooth and rich, it delivers authentic pumpkin flavor and moisture.
- 2 tablespoons brown sugar: Adds a deep, molasses sweetness that enhances the pumpkin beautifully.
- 1/2 teaspoon pumpkin pie spice: The magic blend of cinnamon, nutmeg, and clove that defines pumpkin dessert perfection.
- 1/4 teaspoon ground cinnamon: Adds warmth and a subtle kick to the filling’s flavor profile.
- 1/2 teaspoon vanilla extract: Brings out the sweetness and complements the spices brilliantly.
- Pinch of salt: Balances the sweetness and intensifies all the other flavors.
- 1 beaten egg (for egg wash): Ensures the rolls bake to a glossy, golden brown finish.
- 2 tablespoons granulated sugar (for topping): Adds a slight crunch and extra sweetness on top.
- 1/4 teaspoon ground cinnamon (for topping): Sprinkled over the sugar to infuse even more cinnamon goodness as they bake.
How to Make Mini Pumpkin Pie Crescent Rolls Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This sets the stage for perfectly baked rolls that won’t stick and will brown evenly.
Step 2: Mix the Pumpkin Filling
In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and pinch of salt. Stir until the mixture is smooth and all the spices are well incorporated. This filling is the heart of the Mini Pumpkin Pie Crescent Rolls Recipe, offering that luscious, spiced pumpkin bite in every roll.
Step 3: Roll the Dough
Unroll your crescent dough and gently separate it into the triangle shapes you find inside. On the wide end of each triangle, spoon about one teaspoon of the pumpkin filling. Then, carefully roll them up toward the narrow tip to form little crescent shapes, making sure none of that precious filling escapes.
Step 4: Prepare for Baking
Arrange the filled crescents on the lined baking sheet, leaving a little space between each. Brush the tops lightly with the beaten egg to lock in moisture and give that irresistible golden finish.
Step 5: Add the Topping and Bake
Mix the granulated sugar and cinnamon together, then sprinkle this blend generously over the tops of the rolls. Pop the tray in the oven and bake for 10 to 12 minutes, until the rolls are beautifully puffed and golden brown. Your kitchen will start to smell like fall heaven in no time!
Step 6: Cool and Enjoy
Let your mini pumpkin rolls cool for a few minutes before serving—this helps the filling set a little so it doesn’t spill out when you take that first bite. They’re delicious warm but also great at room temperature, making them perfect for any occasion.
How to Serve Mini Pumpkin Pie Crescent Rolls Recipe
Garnishes
To amp up the presentation and flavor, consider dusting your rolls with powdered sugar or drizzling a simple glaze made from powdered sugar and a splash of milk. Whipped cream or a dollop of vanilla ice cream make incredible companions for an extra indulgent touch.
Side Dishes
These mini rolls shine on their own but also make an excellent pairing with a hot cup of coffee, chai tea, or even a rich hot chocolate. If you’re serving a brunch, consider alongside fresh fruit or a light yogurt parfait to balance the sweetness.
Creative Ways to Present
Arrange your rolls in a circular pattern on a festive platter, or place them in decorative cupcake liners for easy serving. You can also create a mini dessert board featuring these alongside nuts, cheeses, and seasonal fruits for an impressive fall-themed spread.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Pumpkin Pie Crescent Rolls Recipe treats in an airtight container at room temperature for up to two days. They’ll stay moist and flavorful, making them perfect for quick snacks or unexpected guests.
Freezing
If you want to prepare ahead, freeze the unbaked filled crescents on a lined tray until solid, then transfer them to a zip-top bag. When you’re ready to bake, thaw slightly and proceed as usual. Baked rolls can be frozen but may lose some flakiness upon reheating.
Reheating
To revive leftover rolls, warm them in a 350°F oven for about 5-7 minutes or until heated through. Avoid microwaving if possible to preserve that flaky crust and delicious texture that makes these rolls so special.
FAQs
Can I use homemade crescent dough for this recipe?
Absolutely! If you have a favorite homemade crescent dough recipe, it will work wonderfully and can add extra flavor and freshness. Just be sure it’s rolled out thinner to create those perfect mini rolls.
Is this Mini Pumpkin Pie Crescent Rolls Recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly, using no meat products and simple pantry staples to create a delightful dessert everyone can enjoy.
Can I substitute fresh pumpkin for canned pumpkin puree?
You can, but you’ll need to cook and puree the fresh pumpkin first to achieve the same smooth consistency. Canned pumpkin puree is the easiest and most reliable for this recipe’s texture and flavor.
What if I don’t have pumpkin pie spice?
No worries! You can mix your own with a combination of cinnamon, nutmeg, ginger, and cloves in equal parts to mimic the warm, spicy blend called for in the recipe.
Are these rolls gluten-free?
Traditional crescent roll dough contains gluten, so these rolls are not gluten-free unless you find or make a gluten-free crescent dough alternative.
Final Thoughts
This Mini Pumpkin Pie Crescent Rolls Recipe is a cozy, effortless way to bring all the best flavors of pumpkin pie into a fun, handheld treat. Whether you’re enjoying them for breakfast, dessert, or a festive snack, these bites are sure to brighten your day and delight your taste buds. Grab your crescent dough and pumpkin puree, and get ready to bake some fall magic into your kitchen!
Print
Mini Pumpkin Pie Crescent Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 mini crescent rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pumpkin Pie Crescent Rolls are a delightful fall treat that combines the warm flavors of pumpkin pie spices with flaky, buttery crescent roll dough. Easy to prepare and perfect for serving warm or at room temperature, they make a delicious dessert or snack for any pumpkin lover.
Ingredients
Dough
- 1 can (8 oz) refrigerated crescent roll dough
Filling
- 1/2 cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Topping
- 1 egg (beaten, for egg wash)
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Filling: In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, vanilla extract, and a pinch of salt. Mix until smooth and well incorporated to create a flavorful pumpkin filling.
- Shape Rolls: Unroll the crescent dough and separate it into individual triangles. Spoon about 1 teaspoon of the pumpkin filling onto the wide end of each triangle. Carefully roll the dough up from the wide end towards the point to form mini crescent rolls.
- Arrange on Baking Sheet: Place the prepared crescent rolls on the lined baking sheet, spacing them evenly to allow expansion during baking.
- Apply Egg Wash and Sugar Topping: Brush the tops of each roll with the beaten egg to promote browning and shine. In a small bowl, mix granulated sugar with ground cinnamon and sprinkle evenly over the rolls for a sweet and spiced finish.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the rolls are golden brown and cooked through.
- Cool and Serve: Allow the rolls to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature for the best flavor and texture.
Notes
- For added sweetness, drizzle with a simple glaze made from powdered sugar and milk.
- These rolls can be served warm or at room temperature according to preference.
- Store leftovers in an airtight container for up to 2 days to maintain freshness.
