October started off with a bang. Fall baking and fall flavors were in so on my mind. I made this delicious Bakery Style Apple Cinnamon Coffee Cake and then bang...vacation time took over. Not just any vacation, but a tropical one. Hot, humid, tropical weather, which put me right back in the summer mood.
Well, we're back and we had a fantastic time, but it's taken me a little kick in the butt to get back in the fall flavor swing...until today that is. We took this week trying to slowly get back into the swing of everyday life, work etc. It's been rough as I'm still dreaming of the islands. Last Friday night we decided to go out for a bit and walk around the mall. I knew I had to stop in my favorite store, Williams-Sonoma, and pick up a jar of Pecan Pumpkin Butter by Muirhead. Yum! It's full of all natural ingredients such as Pumpkin, sugar, lemon juice, pecans, spices and it tastes so good. Definitely something to purchase if you get the chance.
So I had in mind using this as an ingredient in a mixture to spread on to some crescent rolls. A new recipe was born! Pumpkin Citrus Crescent Rolls are on the menu for breakfast today. Taking a cue from my favorite pumpkin pie I whipped up a filling of pumpkin butter, orange marmalade for a citrus zing, and some vanilla. Put it all in a ready to bake crescent roll dough and you have the best breakfast, or snack, or dessert you will even want on a fall day.
The pumpkin lends the earthiness, and the citrus lightens it up a bit, making this a comfort food treat that will have your house smelling wonderful and your tummy saying "MMMnnn!" Done in 20 minutes, so this is easy to whip up when you are short on time. We just loved this recipe which was evident by the 3 rolls I inhaled in 30 seconds and the fight over the remaining rolls with my love, MGG. Haha! I think more of these rolls will be made
Note: You can use whatever pumpkin butter you like best.
Pumpkin Citrus Crescent Rolls
Yield: 8 rolls
1 can of crescent rolls (such as Pillsbury)
2 T pumpkin butter
1 T orange marmalade
1/2 tsp vanilla
Garnish: ground nutmeg
Preheat oven to 375 degrees.
In a small bowl add pumpkin butter, orange marmalade, and vanilla. Stir until mixed well.
Remove crescent dough from the can and unroll. Separate into 8 individual triangles and place the rolls on a working surface.
Smear pumpkin mixture on one side of each triangle with about 1 tsp of mixture. (Putting too much will cause the mixture to ooze out when baking.) Starting at the large end roll dough toward small point until a crescent is formed. Place on a baking sheet. Continue until all dough is rolled in crescents.
Sprinkle a little fresh ground nutmeg over the tops. Bake at 375 degrees for about 11-13 minutes or until golden brown. Serve warm.