Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are tender, pillowy, and full of cozy fall flavor, with pumpkin blended into the dough for extra richness. Finished with a smooth, creamy glaze, these pumpkin cinnamon rolls make an irresistible breakfast or dessert any time during the fall season.
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!