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Easy Pumpkin Cinnamon Rolls

These Easy Pumpkin Cinnamon Rolls are a fun twist on the classic kind and ready in just 30 minutes. Filled with sweet pumpkin, cozy spices and topped with the most delicious cream cheese frosting, these rolls are perfect for breakfast or dessert!
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: fall, fall breakfast, pumpkin, quick
Servings: 6 rolls
Calories: 357kcal


  • 1 can (8 ounce) crescent dough sheet or one can of refrigerated crescent roll dough
  • ½ cup pure pumpkin
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ cup packed light brown sugar

Cinnamon Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup powdered sugar
  • 2-3 tablespoons milk any kind


  • Preheat oven to 350F. Lightly grease a 12-count muffin pan with cooking spray. Set aside.
  • Unroll crescent sheet onto a flat surface. I like to place a sheet of parchment paper on my counter and then spread dough on top of it so that it aids in easy rolling, cutting, and removal to baking pan. If using crescent roll dough, unroll into one large rectangle and press perforations to firmly seal.
  • Spread pumpkin evenly over dough, almost to edges. Sprinkle pumpkin pie spice, cinnamon, and brown sugar over pumpkin.
  • Starting with the long edge, roll dough over mixture until it forms a log. Using a serrated knife, cut dough into 6 pieces. Discard ends. Place rolls, cut side down, into muffin tin. Bake for 18-22 minutes, or until rolls are slightly browned on top. 
  • While rolls are baking, prepare cream cheese frosting. In a medium bowl, beat cream cheese, melted butter, and vanilla bean paste/extract until smooth and creamy.
  • Add powdered sugar and milk and beat until no lumps remain. If needed, add more milk to thin glaze. Drizzle or spread onto warm rolls.


  • Cinnamon rolls (unfrosted) will stay fresh in an airtight container or ziploc bag at room temperature for about three days.
  • Rolls will last for about 5-7 days in an airtight container or ziploc bag if refrigerated. 
  • See my tips for making these Pumpkin Cinnamon Rolls above recipe box.


Serving: 1g | Calories: 357kcal | Carbohydrates: 51g | Protein: 1g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 227mg | Potassium: 41mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2738IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg