One of my favorite fall activities is baking. Something about the cool crisp air makes me want to bake. I spend a lot of time baking from scratch, but there are plenty of times I want a treat now and not later. The beauty of the roll-ups is that the recipe takes 30 minutes to bake and the filling is interchangeable. If you don’t have access to pumpkin butter you can use apple butter or jelly.
As soon as the Pumpkin Butter Roll-Ups start cooking I know that you’ll be in love with the smell of cinnamon and nutmeg emerging from the oven. To kick up the pumpkin a notch I decided to add pumpkin spice to the glaze. So yummy!
What makes these rollups a pinch is that I use canned crescent roll dough. Crescent roll dough is my secret to easy, but very yummy treats, sides, or appetizers. To make things even easier you could use seamless crescent roll dough.
To get even rollups I use a trick I learned from watching the Food Network. I cut the dough in half, line up the two halves. Then, I cut the two halves in half (I now have 4 pieces). I cut each of the 4 pieces in half. In the end, you’ll have 8 pieces.
Ingredients For Pumpkin Butter Roll-Ups
1 can of crescent roll dough
1 jar of pumpkin butter (if you can’t find pumpkin butter apple butter also works). You will not
use the whole can. I used roughly half. The amount you use depends on how pumpkin buttery
you want things.
Flour so the dough doesn’t stick
For the Pumpkin Spice Glaze
3 Tablespoons of powdered sugar
Up to 1 1⁄2 Teaspoons of water or milk
1⁄2 Teaspoons/ to taste of pumpkin spice
Non-stick cooking mat or cooking spray
Medium dish to mix glaze in
Spoon to mix glaze
1. Preheat oven to 375 degrees
2. Sprinkle surface with flour and unroll dough into one large rectangle. You might need to use a
rolling pin to make the dough resemble a rectangle. Also, if there are a ton of gaps you will want
to pinch the dough together. Things don’t have to look perfect.
3. Spread pumpkin butter all over dough making sure to reach all the edges and corners.
4. Roll the dough up hot dog style and cut into 16 even pieces (see pictures for my tip on cutting
5. Reshape each piece to resemble a spiral. Don’t freak out if yours look like lumps of dough, mine
did and they magically returned to their pin wheel shape when I cooked them.
6. Place each piece on a cookie sheet lined with a non-stick cooking sheet or a cookie sheet
sprayed with cooking spray.
7. Bake for 15 to 20 minutes or until golden brown. Make sure you watch these, you don’t want
them to be too brown.
8. Remove from oven and let the roll-ups cool for roughly 10 minutes. While the roll-ups are
cooling make the pumpkin spice glaze. In a medium bowl mix together all glaze ingredients.
9. Sprinkle glaze over rollups while the rollups are still warm. If you have leftover put in a small
dish for dipping. 🙂
To get kids involved:
Have them spread pumpkin butter on the dough.
Have them put the glaze on the baked Pumpkin Butter Roll-Ups.
Note: If you can find seamless crescent roll dough use that and ignore the part about pinching
the dough together so that there are no gaps. I would still suggest sprinkling the surface
with flour to prevent sticking.