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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. 
Course Breakfast
Cuisine American
Keyword Pumpkin Cinnamon Rolls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author I Heart Recipes


  • 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
  • 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


  • 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!