Pumpkin Cinnamon Rolls

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
 

30 MINUTE PUMPKIN CINNAMON ROLLS. This is not a drill! I made another video showing you how incredibly easy these rolls are. And trust me, they are as good as they look!

Go ahead and run to the store right now and grab yourself a can of pumpkin and a tube of the big crescent rolls. I’ll wait…

Pumpkin Cinnamon Rolls made in just 30 minutes! Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting!

Jorge headed out of town again for work and we had just enough time to have a quick breakfast together before he left for the airport. So I woke up early this morning and got busy in the kitchen slaving away. I made the dough with yeast, let it rise and kneaded it by hand. I let it rise again and then I made my own pumpkin puree from scratch with pumpkins I grew in my own garden.

KIDDING. We all know I don’t have that kind of time and I bet neither do most of you. I have twin toddlers, a job and a husband that travels a lot. We are all lucky if we are wearing clean clothes some days. That’s why I describe the blog as “Easy Delectable Recipes”…keyword being easy!

Pumpkin Cinnamon Rolls made in just 30 minutes! Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting!

I actually just reached in my fridge and grabbed a tube of crescent dough I had picked up the night before on a late night run to Target. (P.S. That target run? I went all by myself and walked each Halloween/Fall aisle slowly. It was heaven.)

I stuffed the crescent dough with pumpkin, pumpkin pie spice and a ton of brown sugar. The cinnamon rolls were in the oven in under 10 minutes and I was whipping up the sweet cream cheese frosting. 20 minutes later we were all stuffing our faces. Can’t beat that!

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When I tell you the girls were obsessed with these Pumpkin Cinnamon Rolls, I am not kidding. Ellie kept climbing up onto the kitchen table and trying to steal the cinnamon rolls as I photographed them.

At first I was fighting her off, trying to explain that she already had one and if she would just let me finish I would let her have another one. And then I remembered that there is no arguing with a two year old and I just tried to take my pictures around her.

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I turned my back for one second to grab a plate and the next thing I knew, Lyla had joined her sister on the kitchen table.

I was nervous they were going to push each other off (ahhh, kids), so I quickly grabbed a photo with my iphone and just gave them the pan of cinnamon rolls. They demolished them in minutes! They definitely inherited their mother’s (and grandmother’s) sweet tooth and love of everything breakfast.

Pumpkin Cinnamon Rolls made in just 30 minutes! Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting!

These Pumpkin Cinnamon Rolls could not be any easier to make or taste any more delicious. The kids can absolutely help (mine did!) and they only take 30 minutes to make.

They are best served fresh and hot out of the oven with a healthy dose of the homemade cream cheese frosting on top! If you like the pumpkin and cream cheese combo, make sure and also check out my favorite Pumpkin Cream Cheese Swirl Muffins!

I hope you enjoy these as much as my family did!

Yield: 16 servings

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls made in just 30 minutes! Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting!

Pumpkin Cinnamon Rolls made in just 30 minutes! Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 package (12 oz) grands crescent rolls
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup packed brown sugar
  • 3 oz cream cheese
  • 1 1/2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper, set aside.
  2. Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square). Firmly press perforations to seal.
  3. Spread pumpkin evenly over each dough rectangle.  Sprinkle pumpkin pie spice and brown sugar evenly over rectangles.
  4. Starting at one end, roll the dough over the pumpkin/brown sugar mixture.
  5. Using a serrated knife, cut each roll into 8 equal slices. Place slices, cut side down, in prepared pan.
  6. Bake for 20 to 22 minutes, until turning lightly golden at the edges.
  7. While cinnamon rolls are baking, combine cream cheese, butter, vanilla extract, powdered sugar and milk. Beat until completely combined.
  8. Once cooked, remove cinnamon rolls from oven, frost and serve immediately!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 35mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g

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Pumpkin Cinnamon Rolls made in just 30 minutes! Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting!
Pumpkin Cinnamon Rolls made in just 30 minutes! Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting!

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Comments

32 Responses
  1. Jena

    Just a FYI Pillsbury now makes the crescent roll sheets!!! I’m giving this a try for Thanksgiving breakfast!! Thank you for sharing this recipe.

  2. Jamie benson

    I’d recommend mixing the pumpkin, brown sugar and pumpkin spice before spreading on the rolls.  Mine also were too doughy inside when I cooked for 24-25 minutes in an oven that often runs too hot.  I had already frosted them and thought they were a waste.  But I needed scraping off as much frosting as I could, put back in the oven and they turned out yummy.  The brown sugar ended up caramelizing when they cooled to my surprise.

  3. Kaylene

    Very disappointed in how these turned out. I had such high hopes as they looked delicious and quick. Much smaller than they appeared in photo, way too sweet and even baking as directed, they were a bit doughy inside. I am an experienced baker, but won’t be making these again. Kinda bummed.

  4. Emily smith

    I can’t wait to try these! We also have 2 year old twins that are into everything! These look like an awesome treat that don’t take too much time! Thank you!!! I am going to check out your other recipes!

  5. Megan

    These are seriously DELICIOUS and incredibly easy to make!! I’m very particular about my cinnamon buns and these were top notch! I can’t wait to make them again! 

  6. linda philley

    can you make them bigger if you cook them longer and to do that would you leave them in a rectangle and roll them up haven’t made them yet but want to try.also could you do apple ect..

  7. Lisa

    Hi Jessica, this looks so yummy! Quick question, I was confused because the written recipe showed, “Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square).” and then “Spread pumpkin evenly over each dough rectangle” and then “cut each roll into 8 equal slices”. The video showed leaving all four triangles together, rolling that up and cutting. I wanted to clarify if the dough should be separated into two rectangles or did I need to get two tubes of crescent rolls? Thanks so much and can’t wait to make them!

    1. Valentina | The Baking Fairy

      Hi Lisa! I just made these and my roll of crescents had a total of 8 inside. When you open the can and unroll it, it comes out as a long rectangle but if you split it in the middle you get two squares made of 4 crescent triangles each. You fill and roll these two squares separately, and cut them each into 8 (so you get 16 rolls total) 🙂 Side note- mine are currently in the oven and I’m so excited!

        1. Jessica

          Yes! Valentina is correct. Sorry if it was confusing! You will have two separate sheets of 4 crescent rolls which will total 16 little cinnamon rolls total!

          Hope you enjoy them Valentina!!

  8. LaTonya

    It’s funny, they look amazing but there called pumpkin cinnamon rolls and I missed the part where the cinnamon came into the recipe. Am I buying cinnamon rolls, crescent rolls or cinnamon crescent rolls? Thanks

    1. Jessica

      Pumpkin Pie Spice is made of mostly cinnamon with a little added ginger, clove and nutmeg. So they have a bunch of cinnamon in them!

      You use crescent rolls and fill them with brown sugar, pumpkin pie spice (which is cinnamon, ginger, cove and nutmeg) and pumpkin.

  9. Sharon @ What The Fork

    omg your girls on the table stealing your cinnamon rolls – this is so my life right now! I’m glad I’m not the only one trying to fend off a tiny army while they try to get a couple decent shots

  10. Lora @savoringitaly

    Ha! I was sort feeling bad that I haven’t made any homemade pumpkin puree’…hahaha! You find time to bake and post with twins (they are so precious!). Perfect for cooler fall mornings with a hot cup of coffee!!xx

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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