Pumpkin pie crescent roll twists are a fun spin on a pumpkin pastry. Part pumpkin cinnamon rolls, part pastry and part pumpkin pie, this delicious recipe is packed full of sweet pumpkin spice flavor that’s perfect for cozy fall mornings.
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Why We Love Pumpkin Pie Crescent Roll Twists
These pumpkin crescents are one of my favorite new recipes! They feel extra special without a lot of time to make them.
- Fun Dessert or Breakfast– These delicious easy treats make a delicious dessert, but can also work as an easy fall breakfast recipe similar to a cinnamon roll. Pumpkin pie crescents are also a delicious treat for Thanksgiving dinner or any party during the fall season.
- Easy To Make– Using premade dough makes these treats quick and easy to make. This recipe is also the perfect way to use up leftover pumpkin.
- Pretty On A Platter- These little pastries look so pretty on a platter, no one will even know you used storebought dough. Pumpkin crescent rolls feel fancier and delicious!
Ingredients For Pumpkin Pie Crescent Roll Twists
For The Pastries
- 16 ounces crescent roll dough sheets two sheets of crescent dough or puff pastry. If using dough that has been cut into triangles, press the dough back together firmly along the seams. The dough is easier to work with if at room temperature.
- 1/2 cup pumpkin puree can use canned
- 1/4 cup brown sugar
- 2 teaspoon pumpkin spice– sometimes called pumpkin pie spice
- 2 tablespoons butter melted
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
For The Icing
- 1 cup powdered sugar
- 1 tablespoon milk– Use whatever milk you have on hand, cream also works.
- 1 teaspoon vanilla – I used clear vanilla, but a brown vanilla extract works too.
Love crescent roll recipes? Try my pepperoni rolls, cold veggie pizza appetizer, or easy pigs in a blanket!
How To Make Pumpkin Pie Crescent Roll Twists
For The Pastries
- Preheat the oven to 375° and spray a cookie sheet with cooking spray or line with parchment paper.
- Unroll the crescent roll dough. In a small bowl combine the pumpkin puree, brown sugar, and pumpkin spice. Spread the pumpkin mixture over one piece of the crescent dough.
- Place the second sheet of dough over the first sheet of dough lining them up. Press the dough gently together.
- Using a knife or pizza cutter, cut the dough the short direction into eight even pieces. I find using a pizza cutter is the best way to slice these mini pumpkin pie crescent rolls quickly and evenly.
- Cut each strip down the middle again but stop ½ inch from the end of the dough. Twist the two pieces of dough together all the way down the rope.
- Take one end of the dough and make a circle about a third of the way. Place the short end under the dough and twist it down the middle of the roll to form a knot. Roll the remainder of the twist around the center of the knot, then tuck the end of the dough under the roll. Repeat twisting the dough until you have eight rolls.
- Melt the butter in a small microwave bowl in the microwave. Add the cinnamon and sugar to the butter and mix in well. With a silicone brush add the butter mixture to the top of each roll.
- Place the rolls in the oven. Bake rolls for about 9-10 minutes until rolls just begin to turn golden brown.
For The Frosting
- In a medium-sized bowl add the powdered sugar, milk, and vanilla. With a whisk or a fork blend the ingredients well until it’s a smooth icing. Drizzle the icing over the rolls while warm. Serve and enjoy!
How Long Do these Pastries Last?
Store these pumpkin pie crescent roll twists in an airtight container in the refrigerator. Expect that these fluffy crescent rolls will last about three days.
More Recipes You Will Love
Pumpkin Snickerdoodles – Sweet pumpkin snickerdoodle cookies wrapped in a cinnamon sugar coating will become your new favorite cookie. This is one of my favorite pumpkin recipes!
Pumpkin Pie Dump Cake– Quick and easy to make, this pumpkin pie dump cake has a thick filling that is so gooey, and always a hit!
Sweet Blueberry Biscuits– These sweet breakfast biscuits are bursting with blueberry flavor and topped with a delicious glaze that makes them extra sweet!
Pancake Mix Muffins– Make three flavors of muffins all in the same pan with this easy shortcut recipe.
Pumpkin Pie Crescent Roll Twists
These easy to make pumpkin pie crescent roll twists are part cinnamon roll, part pumpkin pastry and full of delicious pumpkin spice flavor. These sweet rolls are full of fall flavors.
Ingredients
For The Pastries
- 16 ounces crescent roll dough sheets two sheets of crescent dough or puff pastry.
- 1/2 cup pumpkin puree can use canned
- 1/4 cup brown sugar
- 2 teaspoon pumpkin spice
- 2 tablespoons butter melted
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
For The Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
Love Family Recipes?Follow @OnMyKidsPlate On Pinterest For MoreInstructions
For The Pastries
- Preheat the oven to 375° and spray a cookie sheet with cooking spray or line with parchment paper.
- Unroll the crescent roll dough. In a small bowl combine the pumpkin puree, brown sugar, and pumpkin spice. Spread the pumpkin mixture over one piece of the crescent dough.
- Place the second sheet of dough over the first sheet of dough lining them up. Press the dough gently together.
- Using a knife or pizza cutter, cut the dough the short direction into eight even pieces. Cut each strip down the middle again but stop ½ inch from the end of the dough. Twist the two pieces of dough together all the way down the rope.
- Take one end of the dough and make a circle about a third of the way. Place the short end under the dough and twist it down the middle of the roll to form a knot. Roll the remainder of the twist around the center of the knot, then tuck the end of the dough under the roll. Repeat twisting the dough until you have eight rolls.
- Melt the butter in a small microwave bowl in the microwave. Add the cinnamon and sugar to the butter and mix in well. With a silicone brush add the butter mixture to the top of each roll.
- Place the rolls in the oven. Bake rolls for about 9-10 minutes until rolls just begin to brown.
For The Frosting
- In a medium-sized bowl add the powdered sugar, milk, and vanilla. With a whisk or a fork blend the ingredients well until it's a smooth icing. Drizzle the icing over the rolls while warm. Serve and enjoy!
Notes
The crescent dough is easier to work with if at room temperature. Leaving the dough out on the counter for 10-15 minutes before you start to stretch it can help to make it easier to stretch.
Nutrition
Calories: 324kcal | Carbohydrates: 48g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 472mg | Potassium: 49mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2475IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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Dawn says
1/2 of can of pumpkin, is that the big can or little can?
Kristy Richardson says
Hi Dawn, I think you’ve misread, it’s not 1/2 of a can it’s a 1/2 cup. The small can will have enough pumpkin in it for these rolls. Hope that helps.
Dawn says
Omg!!! Lol I am soooo sorry… I tend to skim read while I’m hiding from managers at work! Kidding but yes I skim read. Thank you sooo much for a fast response. Making these tomorrow. They look amazing.
Stephanie says
Looks so good!
Kristy Richardson says
SO yummy!