Pumpkin Crescent Rolls (OAMC)

• 1 34 cups flour
• 14 teaspoon cinnamon
• 1 teaspoon baking powder
• 14 teaspoon baking soda
• 14 teaspoon ground nutmeg
• 18 teaspoon salt
• 34 cup canned pumpkin
• 3 tablespoons cooking oil
• 2 tablespoons brown sugar
• 2 teaspoons sugar

1. In a med mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
2. In a small mixing bowl combine the pumpkin, oil, and brown sugar.
3. Add pumpkin mixture to dry mixture stirring with a fork until combined.
4. Form into a ball.
5. Line a large baking sheet with foil.
6. Turn dough out onto a lightly floured surface.
7. Knead dough gently for 10-12 strokes.
8. Divide dough in half.
9. Roll each half to a 10" circle.
10. Cut each circle into 8 wedges.
11. To shape begin at the wide end of each wedge and loosely roll toward the point.
12. Place point down about 2" apart on greased baking sheet curving ends slightly.
13. Combine the granulated sugar and cinnamon sprinkle over crecents.
14. Bake 400F for 9-11 min or until golden brown.
15. Serve warm Make ahead tips: Prepare, bake and cool rolls.
16. Freeze in a freezer container or bags up to 1 month.
17. Wrap frozen rolls on foil and thaw at room temp for 2 hours.
18. Reheat in a 375F oven for 3-5 min.

flour, cinnamon, baking powder, baking soda, ground nutmeg, salt, pumpkin, cooking oil, brown sugar, sugar

Taken from www.food.com/recipe/pumpkin-crescent-rolls-oamc-82551 (may not work)