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!

Course Breakfast, Dessert

Cuisine American

Keyword fall, fall breakfast, pumpkin, quick

Prep Time 10

Cook Time 20

Total Time 30

Servings rolls

Calories 357

Author Gayle

Ingredients

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

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)

Instructions

Preheat oven to 350°F. 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.

Notes

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.

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