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All Posts / Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

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By Rosie Published: October 2, 2017 Updated: January 12, 2025
This post may contain affiliate links.

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

A round white bake tine filled with soft and gooey pumpkin cinnamon rolls slathered with a cinnamon cream cheese frosting.
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!

A panful of unfrosted golden pumpkin cinnamon rolls set on a wicker placemat. A glass of milk and a mini orange pumpkin sit nearby.

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.

A halved cinnamon roll revealing layers of pumpkin, cinnamon and tender dough dripping with sweet frosting.

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

Donโ€™t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soul Food and Super Soul Food with Cousin Rosie with many recipes you canโ€™t find anywhere else.

A collage of three images of Semi-Homemade Pumpkin Cinnamon Rolls in various stages.

How to Make Pumpkin Cinnamon Rolls

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. 
Print Recipe Pin Recipe
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
  • ยฝ cup pumpkin puree
  • 4 tbsp light brown sugar
  • 1 tsp pumpkin pie spice

Cream Cheese Frosting

  • 3 ounces cream cheese softened
  • 1ยฝ 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 9โ€ 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 loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2025 I Heart Recipes
Recipe by: I Heart Recipes

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EXPLORE RECIPE CATEGORIESAll Posts, Breads, Breakfast, Holiday Recipes

MEET THE RECIPE AUTHOR

Rosie

Iโ€™m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my familyโ€”whether theyโ€™re online or in real life. So, welcome to the party, family!

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Comments

  1. JoAnn Johnson says

    October 2, 2017 at 8:51 am

    I am so not a baker! Thank you for this easy recipe! Even I can do this one! Lol.

    Reply
    • Rosie says

      October 2, 2017 at 9:10 am

      LOL! Glad that you like the recipe ๐Ÿ˜€

      Reply
  2. Kelly says

    October 20, 2017 at 1:26 pm

    Can these be prepared the night before

    Reply
    • Rosie says

      October 20, 2017 at 8:15 pm

      It shouldn’t be a problem ๐Ÿ™‚

      Reply

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Hey cousins, itโ€™s Rosie!

Iโ€™m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my familyโ€”whether theyโ€™re online or in real life. So, welcome to the party, family!

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