I mean seriously, how freaking cute are these rolls? They are far cuter than regular crescent rolls and about as easy to make — completely from scratch.
This is my favorite no-rise, 30-minute roll recipe and is so quick to make. Just mix your yeast and water until it foams. (It's like a science experiment, so it's fun!) Then you whip in the egg, oil and sugar, and mix.
After that, you mix in the flour, and stir to combine. Then you knead with floured hands until the dough is as soft as a baby's bottom.
Then you pull it apart and separate it into 6 pieces, and place them onto a heavily floured surface. Instead of wasting your time waiting for the rolls to rise, you can start them right away. Hurray!
To give the rolls a pumpkin shape, you want to cut the rolls in 7 to 8 places (while keeping the centers intact). After you've cut the pumpkin shapes, press your thumb into the centers (to make a well), and then you add the amazing and delicious mozzarella cheese.
So much cheese! Then you roll pieces of the remaining dough into small circles and place them over the cheese. Press the sides of the top into the rest of the dough to keep the cheese from spilling over.
Then you bake for only 14 minutes, until they are beautifully golden brown. To make the top look like a pumpkin, slice walnuts in half, and stick them into the top. For some added green, adorn the sides of the walnuts with small mint leaves.
And then you eat them. You eat every glorious, cheese-filled roll you can without getting sick. Yay, Thanksgiving!
Look at that cheese. It's just lovely, isn't it?
Recipe inspired by Thistlewood Farms
Not only are these look-alike pumpkin rolls delicious (and full of cheese!), but they're easy to make too.
Yields 6-8 rolls
Prep time: 15-20 minutes | Bake time: 14-16 minutes | Total time: 29-36 minutes
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