Pumpkin Butterscotch Croissants
Teresa Ambra
These luscious breakfast croissants start with crescent rolls! Then they are filled with a pumpkin, butterscotch chip, coconut, pecan filling and rolled in cinnamon-sugar before baking. Great for holiday breakfasts.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 60
Calories 73 kcal
1 large baking sheet
measuring cups
measuring spoons
1 electric mixer
1 small mixing bowl
1 wooden spoon
1 small bowl
4 cans refrigerated crescent rolls 2 oz. cream cheese softened 1/2 cup canned pumpkin not pumpkin pie filling 1 tbsp. pumpkin pie spice 1/3 cup granulated sugar or powdered sugar 1/3 cup coconut 1/4 cup pecans finely diced (measure after chopping) 1/3 cup butterscotch chips 1/3 cup granulated sugar 1 tsp. pumpkin pie spice
Roll each crescent roll out and cut lengthwise in 2.
Mix cream cheese, pumpkin, 1 tbsp. pumpkin pie spice and 1/3 cup granulated sugar in a small mixing bowl.
Beat together with an electric mixer until fluffy and creamy.
Stir in coconut, pecans and butterscotch chips.
Spread a scant teaspoon onto each crescent triangle with a knife.
Don’t overstuff or they are messy to roll up.
Mix together 4 tbsp. granulated sugar and 1 tbsp. pumpkin pie spice and roll each pumpkin pie croissant in it.
Bake at 375° for 15-18 minutes.
NOTE: I had these croissants cook as quickly as 12 minutes, so start checking oven after 10-12 minutes.
© Can’t Stay Out of the Kitchen
Calories: 73 kcal Carbohydrates: 10 g Protein: 1 g Fat: 4 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 0.2 mg Sodium: 129 mg Potassium: 13 mg Fiber: 0.2 g Sugar: 5 g Vitamin A: 320 IU Vitamin C: 0.2 mg Calcium: 7 mg Iron: 0.3 mg
Keyword bread, breakfast, brunch, butterscotch chips, coconut, croissants, pumpkin