Hey Cousins! There’s just something special about baking pumpkin cinnamon rolls once the weather starts to cool down. The smell alone warm cinnamon, pumpkin spice, and sweet dough baking in the oven instantly makes your home feel cozy and inviting.
As you know, I’ve been sharing all types of pumpkin recipes this fall. I’ve shared a recipe for pumpkin spice lattes and even pumpkin cheesecake bars. Well, I have yet another amazing pumpkin recipe for you. This time, we’re making pumpkin cinnamon rolls with cream cheese frosting! Because they’re so versatile, pumpkin cinnamon rolls work beautifully for holidays, weekend brunch, or even dessert. For example, you can prepare them the night before and bake them fresh in the morning. Consequently, you get bakery-quality rolls with very little stress.
Semi-Homemade Pumpkin Cinnamon Rolls with All the Flavors of Fall
This recipe is super easy because instead of making the rolls from scratch, we’re going to cheat a bit by using crescent rolls! That’s right! No fooling around with yeast, resting the dough, none of that! We’re keeping everything nice and simple. What sets these pumpkin cinnamon rolls apart is the pumpkin puree mixed right on the dough. It adds moisture, subtle sweetness, and that unmistakable autumn flavor. The spiced brown sugar filling melts into the layers as they bake, creating tender rolls with a gooey center that pulls apart beautifully.
The only thing that we will be making homemade will be the cream cheese frosting, and that part is extremely easy. So If you love cozy, homemade treats that taste like fall, these pumpkin cinnamon rolls are a must-bake. They’re comforting, nostalgic, and guaranteed to disappear fast. Finally, once the warm rolls are topped with that creamy glaze, the flavors come together perfectly. Ultimately, these pumpkin cinnamon rolls are more than just a seasonal treat — they’re a comforting recipe you’ll want to make year after year. If fall baking is your thing, this recipe truly belongs in your kitchen.
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Pumpkin Cinnamon Rolls
Ingredients
- 1 can crescent rolls
- ½ cup pumpkin puree
- 4 tbsp light brown sugar
- 1 tsp pumpkin pie spice
Cream Cheese Frosting
- 3 ounces cream cheese softened
- 1½ cups powdered sugar
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 – 3 tbsp milk 3 tbsp will make it runnier, 1 tbsp will make it more like frosting
Instructions
- Preheat oven to 350 F.
- Grease a 9” pie pan with cooking spray.
- Unroll crescent roll dough.
- Firmly press perforations to seal, making it one large sheet.
- Spread pumpkin puree evenly over the dough.
- Evenly sprinkle brown sugar and pumpkin pie spice over the pumpkin puree.
- Starting on the short side of the rectangle, roll the dough up into a log.
- Cut the roll into about 8-9 pieces and place into a baking dish.
- (TIP: Use a piece of unflavored dental floss, tie it around the log, pull tight and it will give you a nice cinnamon roll slice without the squish)
- Bake for 20 to 22 minutes, until turning lightly golden at the edges.
- Let it cool in pan for 10 minutes.
Homemade Cream Cheese Frosting
- In a medium bowl, mix together cream cheese, powdered sugar, vanilla, butter and milk. If the frosting is too thick, add a little more milk and mix until smooth.
- Drizzle over the pumpkin cinnamon rolls when they have cooled.
- These are best when they are warm!
- Serve & enjoy!
If you enjoyed my Pumpkin Cinnamon Rolls, check out these recipes as well!
Homemade Caramel Pecan Cinnamon Rolls
Sweet Potato Pie Cinnamon Rolls
I am so not a baker! Thank you for this easy recipe! Even I can do this one! Lol.
LOL! Glad that you like the recipe 😀
Can these be prepared the night before
It shouldn’t be a problem 🙂