Maple pumpkin breakfast croissants on the table in minutes
Yep, another maple pumpkin recipe. I can’t help myself…to meet these two awesome flavors belong together. And this recipe – maple pumpkin breakfast croissants is as easy as they come and you can have these on the table in 15 minutes.
We enjoyed these tasty croissants as part of our thanksgiving brunch this weekend. After a lot of baking and cooking, I had some pumpkin puree leftover and was looking for some inspiration to use it all up. If you need some ideas, check out Baking Mischief’s post on how to use up leftover puree.
A package of Pillsbury Crescent rolls, a little pumpkin puree, and good old Canadian maple syrup and we are ready to roll.
The hardest part of this recipe is getting the dough out of the container without mangling it! The good news is you really can’t go wrong with these.
Cook these maple pumpkin breakfast croissants as per the directions on the package. With my crazy oven I have to keep a close eye so I get the nice golden hue but don’t cross the line to burnt and unappealing.
While in the oven, whip up some of this 4 ingredient icing. I think this is a popular recipe that has been handed down generation after generation. I’m not going to take credit for it but it is my go-to for pretty much anything that calls for icing. Even when I want chocolate icing this is my base to which I add cocoa. Confectionary/Icing Sugar + Butter + Vanilla Extract + Milk = Awesome finger-lickin’ good icing. I may (or may not) have made small batches of this icing to eat when I was pregnant for my daughter. Yep, for real. Growing up, my mom made this icing for her famous tomato soup cake…sounds disgusting but that cake is a family favourite.
All in all, this is the perfect seasonal weekend breakfast or brunch recipe. A bit indulgent but oh so good. Can you imagine a better accompaniment for your coffee on a Saturday morning? I think not.
Cheers!
Maple Pumpkin Breakfast Croissants
Maple pumpkin breakfast croissants on the table in minutes.
Ingredients
Croissants
- 1 package Pillsbury Crescent Rolls
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- dash of cinnamon
- dash of nutmeg
- cloves dash of ground
Icing
- 1 cup icing sugar
- 1 tbsp softened butter
- 1/2 tsp vanilla extract
- 1/2 tbsp milk
Instructions
- Preheat oven as per directions on package of crescent rolls.
- In a bowl, mix pumpkin puree and maple syrup until well blended.
- Remove crescent rolls from package and prepare on non-stick baking sheet.
- Add a heaping tbsp of maple pumpkin mixture to each of the 8 pieces of dough and roll.
- Cook in oven as per directions.
- Meanwhile, in a clean bowl, mix icing sugar, softened butter, vanilla extract and milk until a thick glaze results. If required, add small amounts of milk to reach desired thickness.
- Remove pan from oven and allow to cool for a few minutes.
- Add resulting icing mixture to a plastic sandwich bag. When ready to ice, cut small hole in one corner of bag and drizzle over each croissant.
- Serve and enjoy.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 115Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 29mgCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 1g
Please note, that the nutritional details are an estimate only and may differ depending on the source of your ingredients. Optional ingredients may be included.
