These remind me of cinnamon rolls but with the addition of that wonderful autumn flavor, pumpkin. They are fairly easy to make especially if you can find pumpkin butter already made in your favorite grocery store. I chose to make my own-recipe follows.
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls, 1/2 cup pumpkin butter, 1/2 cup chopped pecans, optional, 1/2 cup vanilla frosting.
Instructions: Preheat oven to 375 degrees. Grease a baking sheet; set aside. Unroll the crescent dough into one long rectangle; seal seams and perforations. Spread pumpkin butter to within 1/2 inch of edges. Sprinkle with pecans, if desired, saving a few for the tops of rolls. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on prepared baking sheet.
Cut into 8 slices with serrated knife. Place rolls 2 inches apart on baking sheet. Bake in preheated 375 degree oven for 12-15 minutes or until golden brown.
Spread with vanilla frosting (or a simple glaze); sprinkle with remaining pecans, if desired. Serve warm.
Pumpkin Butter Recipe: 1 15-ounce can pumpkin, 1/4 cup plus 2 tablespoons apple juice, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg. Combine pumpkin, apple juice, spices, and sugar in a medium saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving. Makes about 3 cups.
"2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2012, pg. 93.
"Rolling in the dough!"
Tuesday, September 3, 2013
Bread Recipe #36 - Pumpkin Butter Pinwheels
These remind me of cinnamon rolls but with the addition of that wonderful autumn flavor, pumpkin. They are fairly easy to make especially if you can find pumpkin butter already made in your favorite grocery store. I chose to make my own-recipe follows.
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls, 1/2 cup pumpkin butter, 1/2 cup chopped pecans, optional, 1/2 cup vanilla frosting.
Instructions: Preheat oven to 375 degrees. Grease a baking sheet; set aside. Unroll the crescent dough into one long rectangle; seal seams and perforations. Spread pumpkin butter to within 1/2 inch of edges. Sprinkle with pecans, if desired, saving a few for the tops of rolls. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on prepared baking sheet.
Cut into 8 slices with serrated knife. Place rolls 2 inches apart on baking sheet. Bake in preheated 375 degree oven for 12-15 minutes or until golden brown.
Spread with vanilla frosting (or a simple glaze); sprinkle with remaining pecans, if desired. Serve warm.
Pumpkin Butter Recipe: 1 15-ounce can pumpkin, 1/4 cup plus 2 tablespoons apple juice, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg. Combine pumpkin, apple juice, spices, and sugar in a medium saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving. Makes about 3 cups.
"2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2012, pg. 93.
"Rolling in the dough!"
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