Pumpkin Cinnamon Rolls

Delicious semi homemade pumpkin cinnamon rolls slathered with cream cheese frosting. Are you hungry yet?!

Table of Contents

1. Semi-Homemade Pumpkin Cinnamon Rolls with All the Flavors of Fall
2. How to Make Pumpkin Cinnamon Rolls
3. Pumpkin Cinnamon Rolls

Hey y’all! 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!

Semi-Homemade Pumpkin Cinnamon Rolls with All the Flavors of Fall

This pumpkin cinnamon rolls 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.

The only thing that we will be making homemade will be the cream cheese frosting, and that part is extremely easy.

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How to Make Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

These semi-homemade pumpkin cinnamon rolls are a perfect Fall breakfast! This super easy recipe uses crescent dough and a sweet from-scratch cinnamon cream cheese icing. 

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Course Breakfast

Cuisine American

Keyword Pumpkin Cinnamon Rolls

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

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!

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© 2025 I Heart Recipes

Recipe by: I Heart Recipes

If you enjoyed my Pumpkin Cinnamon Rolls, check out these recipes as well!

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