Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.50
from
2
votes
Pumpkin Danish with Maple Drizzle
A buttery crescent roll dough filled with pumpkin filling and baked to perfection. Finish off with a drizzle of maple syrup glaze!
Course
Breakfast & Brunch
Cuisine
American
Keyword
pumpkin danish braid
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
339
kcal
Author
Shelby Law Ruttan
Ingredients
1-8
oz
can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
¾
cup
canned pumpkin
¼
cup
brown sugar
1-½
teaspoons
pumpkin pie spice
1
egg
separated
2
tablespoons
walnuts
chopped and toasted
glaze:
½
cup
powdered sugar
2
tablespoons
maple syrup
Instructions
Heat oven to 350 degrees F. Spray cookie sheet with cooking spray.
In a medium bowl, mix pumpkin, brown sugar, pumpkin pie spice, and egg yolk.
If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form a 13x7-inch rectangle.
If using dough sheet: Unroll dough onto cookie sheet. Press to form a 13x7-inch rectangle.
Spread filling in 3 ½-inch-wide strips lengthwise down center of dough rectangle to within 1 inch of ends.
With a sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling.
Fold strips at an angle across filling, overlapping ends and alternating from side to side.
Beat egg white in a small bowl until foamy; brush over dough.
Bake 20 to 30 minutes or until deep golden brown.
Immediately remove from cookie sheet; place on serving platter.
In a small bowl, mix powdered sugar and maple syrup. Drizzle over warm coffee cake.
Sprinkle with 1 tablespoon pecans.
Nutrition
Serving:
1
g
|
Calories:
339
kcal
|
Carbohydrates:
50
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
37
mg
|
Sodium:
236
mg
|
Fiber:
2
g
|
Sugar:
23
g