Pumpkin Cardamom Crescent Rolls

If you are looking for ways to use up your pumpkin stash like I am, try these pumpkin cardamom crescent rolls. They are easy to make and so soft and buttery! The aroma as these rolls is baking puts you straight in the holiday mood! Though I must say I would make this anytime of the year, not just for Thanksgiving and Christmas!

Ingredients

1. All-purpose flour
   All-purpose flour has medium gluten content. The one I use has 11.7% protein (King Arthur’s all-purpose flour to be exact)
2. Pumpkin puree
   I use canned pumpkin puree (not pumpkin pie filling)
3. Instant yeast
   You can also use active dry yeast, dissolve the yeast in 1 tsp of sugar with warm water and let it sit until foamy, about 10 minutes
4. Ground cardamom
   I use store-bought ground cardamom
5. Butter
   I use unsalted butter that has softened
6. Milk
   You can use whole milk or low-fat milk
7. Egg
   I use large-size egg, about 58-60 grams if weighing with the shell
8. Sugar
   You can use granulated or caster sugar
9. Salt
   I use fine sea salt

How to make soft pumpkin cardamom crescent rolls

1. Combine the yeast with 30 ml of water and a small pinch of sugar in a mixing bowl of a stand mixer. Stir to combine and let it sit for 10 minutes until foamy
   
2. Then add the wet ingredients into the bowl. Use the dough hook to roughly stir the mixture. Add the rest of the dry ingredients. Use the dough hook to roughly stir again to hydrate the flour so it won’t fly around when you turn on the mixer
   
3. Start mixing on the lowest speed for 2-3 minutes and then increase speed to 2 and knead until the dough clears the side of the bowl and comes together into a smooth and elastic dough. There is no need to develop a thin window pane here
   
4. Oil the bowl and round up the dough, cover the bowl and let the dough ferment for about 45 minutes to 1 hour or until it doubles in size. This depends on the room temperature. I usually use my oven’s bread proofing function to keep a steady warm temperature
   
5. When the dough has doubled in size, punch the dough down to deflate the air. Transfer to a lightly floured surface. Divide the dough into 2 equal pieces. Round them up into dough balls by pulling and tugging the dough
   
6. Work with one dough at a time and keep the other one covered to prevent it from drying out.
   Roll the dough into about 12 inches in diameter. Don’t sweat it if it’s not perfectly round, mine has become like a rectangle. Gently spread the softened butter on the surface of the dough. Make sure the butter is really soft
   
7. Cut into 8 wedges. Make a short slit on the wide end using a pizza cutter or bench knife
   
8. Start rolling it up into a crescent shape
   
9. Place this on top of a baking sheet, tip-side down, lined with parchment paper, about 2 inches apart. Repeat with the rest of the dough and butter
   
10. Keep the dough covered and let them ferment for the second time until they are puffy again and almost doubled in size. This may take 30 minutes to 1 hour or longer depending on the temperature
11. 10 minutes before the end of 2nd fermentation, preheat the oven to 400 F (200C). Place the baking sheet in the middle of the oven and bake for about 12-14 minutes or until golden brown. When they are out of the oven, brush them with some butter immediately

How to store and reheat

You can store baked crescent rolls in an air-tight container for 3-4 days. For longer storage, put them in a freezer bag, push all the air out and seal the bag. I like to double-bag them. They can be kept in the freezer for a month. Simply reheat them in the toaster oven or oven or air-fryer at 350 F (180 C) for 4-5 minutes or until warm through

Did you make this pumpkin cardamom crescent rolls recipe?

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