Pumpkin Breakfast Pinwheels
Flaky crescent rolls filled with a warmly spiced pumpkin mixture, these sweet pumpkin breakfast pinwheels are perfect for cozy mornings or an easy fall treat. Made with just a few simple ingredients and ready in under 30 minutes!
Ingredients
Pumpkin Breakfast Pinwheels
- 1/2 cup canned pumpkin puree
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice or more cinnamon if you don't have pumpkin pie spice
- pinch salt
- 1 tsp vanilla
- 1 tube crescent roll dough 8 oz.
- 2 Tbsp mix-ins optional (mini chocolate chips, chopped pecans, softened cream cheese, or whatever you like!)
Maple Glaze
- 1/2 cup powdered sugar
- 1-2 Tbsp maple syrup
- 1-2 tsp milk to adjust for texture
- splash vanilla optional
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the filling: In a small bowl, stir together the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla until smooth.
- Prepare the dough: Unroll the crescent dough and press the perforations together to form a rectangle. You can also use crescent dough sheets if you want to skip that step.
- Spread the filling: Evenly spread the pumpkin mixture over the dough, leaving about 1/4 inch around the edges. Sprinkle with chopped pecans or chocolate chips if using.
- Starting on the long side, tightly roll the dough into a log. You can chill the log in the freezer for about 15 minutes if you feel like it's too soft to cut into slices right away.
- Use a serrated knife to gently slice into 1-inch pieces, or adjust to however thick you want these to be in the end. They will puff out a bit, but they won’t really puff up vertically very much.
- Place the pinwheels cut side down on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown and puffed.
- Make the glaze: While the pinwheels cool slightly, whisk together powdered sugar and maple syrup, adjust texture with a bit of milk and stir until smooth. Drizzle over warm pinwheels.