Easy Pumpkin Roll Using Crescent Dough Topped With Maple Drizzle
This recipe is not for the traditional pumpkin roll! This Easy Pumpkin Roll With Maple Drizzle is easy to make and requires a few ingredients and will soon be one of your fall favorite recipes.
Servings: 8 - 10
- 1 package of crescent dough sheet
- 1/2 cup canned pure pumpkin
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon maple syrup - be sure to use the real stuff!
- 1/2 cup powdered sugar
- 1 tablespoon pure maple syrup
- 1/2-1 tablespoon milk - I used skim milk
Preheat oven to 375 degrees
Spray cookie/baking sheet and set aside.
Unroll crescent dough onto clean counter or cutting board.
In a small bowl or mixing cup combine the pumpkin, vanilla, cinnamon, nutmeg, and maple syrup
Spread the pumpkin mix over the crescent dough, be sure to get all the way to the ends.
Roll the crescent dough with pumpkin, length-wise.
Place the roll on the prepared cookie sheet and bake for 30 - 35 mins until cooked thoroughly.
Check the pumpkin roll after about 15 minutes to see if the top is browning too much, if so, loosely place a piece of aluminum foil over the top.
When you make that first cut into your delicious pumpkin roll, be sure that the dough is cooked.
If not, place it back in the oven for a few minutes with the aluminum foil on top.
Maple Glaze Instructions
In a measuring cup add the powdered sugar and maple syrup, slowly add in the milk until the mixture is smooth and "glaze-like"
Drizzle the glaze over the warm pumpkin roll