Cinnamon Pumpkin Crescent Rolls – HBinFive

These Cinnamon Pumpkin Crescent Rolls are made with Healthy Bread in Five Minutes Pumpkin Pie Brioche dough! These rolls are excellent!  They are a healthier alternative to canned cinnamon rolls because they’re made with 40% whole wheat flour.  These cinnamon crescent rolls would make a great dessert for your Holiday meal (or any meal for that matter).

One of the things I like about the Healthy Bread in Five Minutes’ method is that you can prepare the dough ahead of time and it will last for several days in the refrigerator.  So, all you have to do when you want to bake bread, is take the dough out of the refrigerator, cut off the amount you need, shape it into the type of bread you want to make, let is rise, then bake it. How easy is that?

I also think the Pumpkin Pie Brioche dough would work well for savory pumpkin crescent rolls. Just follow the instructions for the cinnamon version but leave off the cinnamon sugar mixture and the icing.  I made a similar version last year.  Here is the recipe and instructions for making savory Pumpkin Crescent Rolls.

Cinnamon Pumpkin Crescent Rolls

Made with Healthy Bread in Five Minutes Pumpkin Pie Brioche dough.

Ingredients:

• Pumpkin Pie Brioche Dough (I used about 1 1/2 pounds of dough)
• Cinnamon sugar
• Egg (for egg wash if desired)
• Raw sugar (for sprinkling on top if desired)
• Powdered Sugar Glaze (optional)

Directions:

To make these crescent rolls, just cut off the amount of dough you need from the dough you have stored in the refrigerator. I had saved 1 1/2 pounds for the rolls so I just used the rest of the dough.

Dust the dough with flour and shape it into a ball.

The book states to roll out the dough until it is a 1/8-inch thick rectangle and use enough flour to prevent the dough from sticking to the work surface.  However, 1/8-inch thick is a little bit too thin.  I ended up rolling out the dough (and shaping it back into a ball) a few times because each time I rolled it out, it stuck to the counter.

Spread the cinnamon-sugar mixture evenly over the dough.

Cut the dough into 8 smaller rectangles by making 3 evenly spaced cuts along the length of the dough. Then cut the dough in half along the short end.  Cut the 8 rectangles into 2 triangles each.

Roll the dough starting at the thicker end, until the point is tucked under the bottom.  Curve the ends to create the crescent shape and place on a greased baking pan.  This part was a little bit tricky.  The dough was still sticking to the counter so I was focusing on shaping and didn’t get photos of this process.

Cover the rolls loosely with plastic wrap and let them rest about 40 minutes.

Preheat the oven to 350 degrees and place the rack in the center of the oven.

At this point, you can brush the tops of the rolls with an egg wash and sprinkle with raw sugar but I decided to leave them plain until after they were baked. Bake the rolls about 20 to 25 minutes, until golden brown and well set in center.

Remove the crescents from the oven and let them cool on a wire rack.

I didn’t have any cream cheese to make the icing listed in the book so I made a powdered sugar glaze flavored with lemon extract.

Powdered Sugar Glaze:

• 4 cups Powdered Sugar
• 1 teaspoon lemon or orange extract
• 6 tablespoons to 1/2 cup of warm milk.

Sift 4 cups of powdered sugar into a bowl.  Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all of the sugar is dissolved.  Add the milk slowly and only as much as is needed to make a thick, smooth paste.

Drizzle the powdered-sugar glaze over the tops of the crescent rolls by dipping the tines of a fork or whisk into the glaze and waving the fork over the tops.

Happy Baking!
Cathy