Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
4.4
from
45
votes
Print
Pin Recipe
Yield:
16
servings
Pumpkin Cinnamon Rolls
These easy no-knead pumpkin cinnamon rolls are the perfect baking project. With a cream cheese frosting, they're decadent and packed with fall's favorite flavors.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Ingredients
1
(12 oz) package
grands crescent rolls
½
cup
pumpkin puree
,
not pumpkin pie filling
1
teaspoon
pumpkin pie spice
⅓
cup
packed brown sugar
Frosting
3
oz
cream cheese
1 ½
tablespoons
butter
2
teaspoons
vanilla extract
1
cup
powdered sugar
1
tablespoon
milk
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Instructions
Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper, set aside.
Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square). Firmly press perforations to seal.
Spread pumpkin evenly over each dough rectangle. Sprinkle pumpkin pie spice and brown sugar evenly over rectangles.
Starting at one end, roll the dough over the pumpkin/brown sugar mixture.
Using a serrated knife, cut each roll into 8 equal slices. Place slices, cut side down, in prepared pan.
Bake for 20 to 22 minutes, until turning lightly golden at the edges.
While cinnamon rolls are baking, combine cream cheese, butter, vanilla extract, powdered sugar and milk. Beat until completely combined.
Once cooked, remove cinnamon rolls from oven, frost and serve immediately!
Nutrition
Serving:
1
,
Calories:
80
kcal
,
Carbohydrates:
13
g
,
Protein:
0.5
g
,
Fat:
3
g
,
Saturated Fat:
2
g
,
Polyunsaturated Fat:
0.1
g
,
Monounsaturated Fat:
1
g
,
Trans Fat:
0.04
g
,
Cholesterol:
8
mg
,
Sodium:
28
mg
,
Potassium:
32
mg
,
Fiber:
0.2
g
,
Sugar:
12
g
,
Vitamin A:
1298
IU
,
Vitamin C:
0.4
mg
,
Calcium:
13
mg
,
Iron:
0.2
mg