I'm giving my classic crescent rolls a taste of fall with these pumpkin crescent rolls. Soft, light, and airy made with pumpkin puree and pumpkin spice. They are made with my no-knead recipe.
I'm accused of overusing pumpkin this time of the year. I usually start by making my own pumpkin puree and spice mix. Which then tempts me to add it to everything I make. This week, I added it to my dinner rolls and made the softest prettiest pumpkin dinner rolls. I also baked a chocolate chip pumpkin bread that was gone in an instant. And, if you like pumpkin, then you must see my list of over 25 pumpkin-inspired recipes to try this fall.
My kids love crescents rolls because they are buttery and soft. I love to make them because they are one of my no-knead recipes. And, if I'm not making them for dinner, I usually make them as cinnamon rolls for the kids.
Table of Content
About these rolls
This is a no-knead recipe, so it's soft and rich in butter. Don't try to knead it or add too much flour because it will only be frustrating and result in dense rolls. In addition, as you can see in the video, a bowl and a spatula are all you need to make the dough.
The secret to working with this dough is to chill the dough. The butter chills, making the dough firm, which in turn makes it easier to roll and shape the crescents. You can also make these with cinnamon as I did my cinnamon rolls crescent rolls.
The timeline for these rolls is very simple too.
- Prepare the dough- 5 minutes
- First rise - 60 to 90 minutes
- Chill the dough- 60 minutes (up to 12 hours)
- Shape the dough - 10 minutes
- Proof the rolls - 45 minutes
- Bake the rolls - 15 minutes
Ingredients and substitutes
- Flour - Often, bread flour is recommended for making bread. And yet, I have been using all-purpose flour for over 15 years very successfully in most of my recipes.
- Instant dry yeast - I like to use instant dry because I've always had great success with it. You can also use the same quantity of active dry yeast or 4 grams of fresh bakers yeast.
- Sugar - These are sweet rolls. If you prefer, you can substitute sugar with 2 tbsp of honey as well.
- Butter - I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tbsp of oil in this recipe.
- Pumpkin puree - I am using canned but homemade pumpkin puree would also work.
- Pumpkin spice - This is optional. Sometimes, I add it and sometimes I don't.
Step by step instructions (pin)
- In a mixing bowl, combine milk, yeast, sugar, pumpkin puree, and egg.
- Add ½ the flour - combine well.
- Then, add the room temperature butter - combine well.
- Add the remaining flour - combine well.
- Bring the dough together in a dome (see video).
- Alternatively, you can add all the dough ingredients in the bowl of a stand mixer and combine until smooth.
- Cover and leave on the counter to rise for 60 to 90 minutes.
- Then, place in the refrigerator for another 60 minutes.
Shape
- Remove the chilled dough from the fridge on a well-dusted work surface.
- Knead for 10 seconds then shape into a ball again.
- Using a rolling pin, roll the dough into a 12 to 14-inch disc.
- Brush with room temperature butter (in the video I forget to brush it at this time so I brushed them individually; however, it's best to do it now).
- Divide the disc into 12 wedges (as shown in the video).
- Roll each wedge/triangle from the thicker end towards the tip.
Proof
- Place on a baking tray making sure the tips are on the bottom to prevent them from opening during baking.
- Cover and let proof for 45 minutes.
Bake
- Preheat oven at 160 C / 320 F (start preheating the oven after 30 minutes of proofing).
- Brush each crescent with egg wash (combine an egg with 2 tbsp water to make an egg wash).
- Bake for 12 to 15 minutes until the top is lightly golden.
- Remove from the oven and brush with butter.
- Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
- Then, cool them on a cooling rack.
Frequently asked questions
If stored properly, these soft dinner rolls will stay for 3 to 4 days at room temperature. They can also be frozen for a month or more. Never store bread in the fridge as it dries out.
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I like to use my reusable silicone bags to keep bread fresh.
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will also keep them from drying out.
For make-ahead or freezer-friendly crescent rolls, bake the rolls as instructed in this recipe. Let them cool completely. Once cooled, place them in an airtight freezer-safe ziplock bag. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.
We use these as crescent rolls. So rich, soft, buttery, and delicious. These are great with any soup, stew, chili, or slow-cooked meat.
Troubleshooting
My dough did not rise?
Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
My bread is not soft but dense?
If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky. Follow the recipe and look at the video to see my consistency of dough.
My rolls deflated when baking?
Prove the rolls for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the rolls they tend to rise and deflate when baking.
You may also like
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Printable Recipe
Pumpkin Crescent Rolls - No knead
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
- 3 cup (375 g) All-purpose flour
- 1 tsp (4 g) Instant dry yeast
- 1 Eggs large
- ¼ cup (4 tbsp) Butter (½ stick) unsalted, room temperature
- ¼ cup (60 ml) Pumpkin puree
- â…“ cup (80 ml) Milk
- 4 tbsp (60 g) Sugar white
Plus
- 4 tbsp (60 g) Butter unsalted, room temperature
- ½ Egg for eggwash
Instructions
Dough
- In a mixing bowl, combine milk, yeast, sugar, pumpkin puree, and egg.
- Add ½ the flour - combine well.
- Then, add the room temperature butter - combine well.
- Add the remaining flour - combine well.
- Bring the dough together in a dome (see video).
- Alternatively, you can add all the dough ingredients in the bowl of a stand mixer and combine until smooth.
- Cover and leave on the counter to rise for 60 to 90 minutes.
- Then, place in the refrigerator for another 60 minutes.
Shape
- Remove the chilled dough from the fridge on a well-dusted work surface.
- Knead for 10 seconds then shape into a ball again.
- Using a rolling pin, roll the dough into a 12 to 14-inch disc.
- Brush with room temperature butter. (in the video I forget to brush it at this time so I brushed them individually -its best to do it now)
- Divide the disc into 12 wedges (as shown in the video).
- Roll each wedge/triangle from the thicker end towards the tip.
Proof
- Place on a baking tray making sure the tips are on the bottom to prevent them from opening during baking.
- Cover and let proof for 45 minutes.
Bake
- Preheat oven at 160 C / 320 F. (start preheating the oven after 30 minutes of proofing)
- Brush each crescent with egg wash (combine an egg with 2 tbsp water to make an egg wash).
- Bake for 12 to 15 minutes until the top is lightly golden.
- Remove from the oven and brush with butter.
- Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
- Then cool them on a cooling rack.
Recipe Notes
- Ingredients - Ensure all the ingredients are at room temperature except milk. Milk must be warm (110 F) not hot, not cold. If the eggs are cold they will cool the warm milk. If the butter is cold it won't incorporate into the flour easily.Â
- No matter how quick you want these rolls don't skip on chilling the dough for at least 45 minutes to an hour before you roll and shape the crescents
- Overnight Buns - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, continue with the recipe as directed, rolling, and shaping the chilled dough.Â
- Storing these rolls- These crescents do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.Â
- Kneading the dough - The dough does not need any kneading but if you want you can mix it using an electric mixer because the dough is soft and sticky.Â
- Bread machine - these rolls can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
- Â
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Toni Dash
This is such a perfect fall treat!! Everyone at my house loved it!
Veena Azmanov
Thank you Toni, for the feedback. Happy you enjoyed it.
Dolly @ Little Home in the Making
I thought I had seen it all when it came to Pumpkin-flavored things, but this one is totally different! Looks sooooo yummy. I bet it would be great with some cream cheese drizzle.
Veena Azmanov
Thanks, Dolly. Happy you enjoyed it.