Perfect Pumpkin Cream Cheese Crescent Rolls: Pumpkin dough crescent rolls filled with cream cheese.
There was always a lot to do at my grandmothers’ at this time of year. Since she had a bar with a hardware shop, the main concern were winter stocks for harsh winters they had. Home made everything.
Pumpkins were used often but prepared different way; she used to mix them with cream cheese and made phyllo cake; I see sometimes people name them snake cakes. Whatever the name is, grandmother’s inspirations were endless: mains included pumpkins with minced meat, or cottage cheese; desserts made with poppy seeds, nuts, apples, grapes, just name it. She had it all.
We gathered over there for week ends, working and having fun outdoors and, of course, eating.
My grandmother never added pumpkin puree to the dough; she always included it into the filling but I believe she would find my idea interesting and, above all, very tasteful.
Pumpkins give moisture to the dough so it is very easy to work with it. Also, it makes the dessert healthier since you use less fat than usual thanks to the moisture. Last but not least: the colour of crescent rolls is magical. If you add some egg wash before baking, you will discover this idea to be a keeper.
If you decide to use different filling, your favourite jam for instance, here’s how it looks:
Butternut squash is my favourite pumpkin and I used it for the dough.
Perfect Pumpkin Cream Cheese Crescent Rolls
- 2 ½ cups + 2 Tbsp all purpose flour
- 1 cup pumpkin puree
- 1 tsp active dry yeast or instant yeast + 4 Tbsp warm milk + pinch of salt + 1 Tbsp sugar
- 1 egg
- 1 Tbsp sugar
- 1 tsp pumpkin spice
- 1 Tbsp butter for baking paper
- Egg yolk + 2 Tbsp milk for egg wash
- 16 tsp cream cheese for filling or any of your favourite spreads
- Icing sugar to dust the crescent rolls to taste
Combine yeast, milk, salt and sugar in a glass and let stand for 10 minutes. It will become foamy and start expanding.
Meanwhile, combine flour, sugar and pumpkin spice, on a flat surface.
Once the yeast mixture is ready, combine it with dry ingredients and add whole egg and pumpkin puree.
Knead dough, cover it and leave to rise in a warm place for 20 minutes.
Preheat the oven to 180 C / 356 F.
Mix egg yolk and milk for egg wash.
Cover the sheet pan with baking paper and butter it.
Punch down dough and divide to have 4 equal parts.
Roll each dough to have 10 inch circle and cut it to quarters.
Fill each quarter with cream cheese at the wider part and roll up the wedges starting with the wide end.
Place rolls with point under and place on a baking paper.
Egg wash the rolls and bake for 15 minutes.
Once cooled, dust with icing sugar and enjoy eating.