Start your day off right with warm, gooey, and oh so yummy Pumpkin Cinnamon Rolls. This recipe is easy peasy as we use refrigerator crescent dough and jazz them up with a pumpkin puree and warm fall spices The rolls are topped with a cream cheese frosting that will melt in your mouth.
Pumpkin Cinnamon Rolls
These tasty warm breakfast rolls going to quickly become a favorite for your family. We are nuts for all things pumpkin like Pumpkin Spice Latte and Pumpkin Pie Bars.
These are perfect for a weekend breakfast or brunch. With the holidays coming up, make a big batch for your Holiday celebrations. Pumpkin Pie Cinnamon Rolls will be a hit.
Why we love this recipe:
The recipe works well because we begin with premade dough that is easy to roll out and form a base.
Pumpkin puree is blended with common pantry staples to make a tasty filling.
A homemade cream cheese frosting tops the warm rolls for a crave-worthy and decadent breakfast roll.
Ingredients:
- refrigerator crescent rolls: A great shortcut is to use a pre-made crescent dough.
- pumpkin puree: (homemade or store-bought) Be sure to use puree and not pumpkin pie filling which is flavored and is not what you want to use.
- brown sugar: The sugar gives the perfect sweetness to the pumpkin.
- pumpkin pie spice: Use either a homemade blend or a store purchased blend.
- powdered sugar: Another level of sweetness for this yummy breakfast bread.
Frosting
- cream cheese: Feel free to use either full fat, low-fat, or Neufchatel cheese. Do not use fat-free as the flavor is not the best for the icing.
- salted butter: If using unsalted butter, add ½ teaspoon of salt to the frosting.
- powdered sugar
- vanilla extract: Vanilla extract adds an amazing level of flavor. Try and use the best extract on your budget for optimum flavor.
Step by Step Instructions
- Unroll the crescent rolls and press on the dough to seal up the seams. You will have one rectangular sheet for each of the crescent dough packages.
- Evenly spread the pumpkin puree over each piece of dough. Leave a ¾ inch edge of the untouched dough.
- Sprinkle the brown sugar and pumpkin spice over the pumpkin puree.
- Roll the dough from the short end and pinch the seams to seal well. Do the same with the second roll. Slice the rolls into 8 equal rounds and place in a large greased baking pan.
- Bake in a preheated 375°F oven for 20-25 minutes, until the rolls are golden brown. Let cool before frosting.
- Make the frosting while the rolls are baking. In a medium mixing bowl, blend cream cheese and butter. Mix in powdered sugar and vanilla. Set aside. The icing can be put into a piping bag for decorating the pumpkin pie rolls.
- Drizzle or pipe the frosting on the rolls.
- Slice and serve warm
Tips and FAQs
- Be sure the crescent rolls are cold when forming the rolls.
- Use pumpkin puree, not pumpkin pie filling. The puree is unseasoned mashed pumpkin.
- When making the frosting, bring the cream cheese and butter to room temperature before preparing the frosting.
Storage:
The pastry can be prepped the night before and stored in the fridge overnight before baking.
The finished rolls can be stored in the fridge for up to 2 days. Reheat in the oven at 325°F until warmed through.
If you want to freeze the finished unfrosted rolls, place in freezer-safe bags and store up to 2 months. Defrost, reheat, then frost the pumpkin rolls.
Having a brunch, enjoy these treats along with the pumpkin cinnamon rolls, Healthy Pumpkin Muffins, Cream Cheese Danish, Homemade Orange Rolls, Apple Crepes with Caramel Sauce.
More Pumpkin recipes:
- Pumpkin Spice Cupcakes with Maple Frosting: My favorite cupcake.
- Homemade Pumpkin Butter: So good on waffles, toast, and in smoothies.
- Homemade Pumpkin Granola: a must make, so yummy.
- Pumpkin Turkey Chili: Give it a try, a great bowl of comfort.
- Pumpkin Mac and Cheese: We use Gouda cheese, what a combo.
- Harvest Pumpkin Soup: Vegetarian and so comforting.
SHOP THIS RECIPE:
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- casserole dish: This dish I use often for baking.
- Wilton decorating tips: This was the first kit I got for decorating cakes and cupcakes.
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Pumpkin Cinnamon Rolls
Ingredients
Instructions
- Preheat the oven to 375°F. Spray two 8 inch baking pans with non-stick spray. Note
- Unroll each the crescent roll dough and press the seams of the dough to seal them up. You will have 2 rectangle dough sheets.
- Evenly spread the pumpkin puree across each dough rectangle leaving ¾ inch of dough on the edges of each rectangle.
- Evenly sprinkle the brown sugar and pumpkin pie spice over the pumpkin puree.
- Roll the prepared doughs up beginning with the short end. Pinch the seams to seal well.
- Slice each roll into 8 rounds and place in the prepared pans.
- Bake in the preheated oven for 20-24 minutes. The rolls will be golden brown.
- Remove the rolls from the oven, let cool before topping with the cream cheese frosting, recipe below.
- While the rolls bake, prepare the frosting.
- Using a hand mixer, in a medium bowl, blend the cream cheese and butter until smooth.
- Blend in the powdered sugar and vanilla extract. Mix for about 1-2 minutes to blend flavors well.
- Set aside until the rolls have cooled and drizzle over the pumpkin pie rolls. Or, transfer the frosting to a piping bag and drizzle the frosting on the cooled rolls.
- Serve rolls warm. Store leftover rolls in the fridge in a covered container for 2 days. Warm in the oven at 300°F until rolls are warmed through.
Nutrition
Notes
- The pastry can be prepped the night before and stored in the fridge overnight before baking.
- The finished rolls can be stored in the fridge for up to 2 days. Reheat in the oven at 325°F until warmed through.
- If you want to freeze the finished unfrosted rolls, place in freezer-safe bags and store up to 2 months. Defrost, reheat, then frost the pumpkin rolls.
