Pumpkin Cinnamon Rolls

I've been trying to see how long I could go before I broke down and baked something sweet with pumpkin this year. I'm not a huge pumpkin fan but can certainly appreciate it. So, I finally gave in... and made these pumpkin cinnamon rolls for my family. Needless to say, they loved it!

A friend recently was telling me about some pumpkin flavored cinnamon rolls they picked up from the store. Sadly, she said it fell short because the pumpkin flavor didn't really come through. I took that as a reason to see if I could make pumpkin cinnamon rolls quick & easy, with enough pumpkin flavor. I think I succeeded!

Using store bought crescent dough, I spread some pumpkin puree, sprinkled some brown sugar and pumpkin pie spice. These got rolled up, sliced and baked. What's a cinnamon roll without frosting? These were topped with a simple cream cheese frosting, just enough to give it some sweetness without being too cloying. My family loved this & my friend said these were much better than the ones she got from the store! Score!

Pumpkin Cinnamon Rolls



2 packages of 8 count crescent roll dough, refrigerated

½ cup pumpkin puree

1/c cup brown sugar

1 tsp pumpkin pie spice

½ cup powdered sugar

1 8 oz package of cream cheese, room temperature

4 tablespoons of salted butter, room temperature

½ cup of powered sugar

1 tsp vanilla extract


1. Preheat oven to 375 degrees and grease a 9x13 baking pan with cooking spray. Unroll one crescent roll dough package. Press on the seams of the dough to seal up to make one rectangle. Repeat with the other crescent roll dough package. You should have 2 rectangles of crescent roll dough.

2. Evenly spread the pumpkin across the dough rectangles, leaving an ¾ inch border around the edges.

3. Sprinkle the brown sugar and pumpkin spice over the pumpkin layer on both dough rectangles. Roll each rectangle into a log, starting at the shorter end. Slice each log into 8 rounds and place onto the prepared baking pan.

4. Bake cinnamon rolls in the preheated oven for 20-24 minutes or until golden brown.

5. While cinnamon rolls are baking, prepare the frosting. Blend together cream cheese and butter in a small bowl. Mix in powdered sugar and vanilla. Set aside or transfer to a piping bag (or ziploc with one corner trimmed off) to drizzle frosting when rolls are ready.

5. Remove cinnamon rolls from oven and allow to cool for 10-15 minutes before frosting.

6. Once cooled, drizzle frosting over the top. Serve warm.

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