Pumpkin Butterscotch Croissants
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.
Ingredients
- 4 cans Pillsbury 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 or powdered sugar
- 1/3 cup coconut
- 1/4 cup finely diced pecans
- 1/3 cup butterscotch chips
- 1/3 cup granulated sugar
- 1 tsp. pumpkin pie spice
Instructions
- Roll each crescent roll out and cut lengthwise in 2.
- Mix cream cheese, pumpkin, 1 tbsp. pumpkin pie spice and 1/3 cup sugar.
- Beat together 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. sugar and 1 tbsp. pumpkin pie spice and roll each pumpkin pie croissant in it.
- Bake at 375° for 15-18 minutes.
Notes
NOTE: I had these croissants cook as quickly as 12 minutes, so start checking oven after 10-12 minutes.
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