Pumpkin Pie Cinnamon Rolls

Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting!

Pumpkin Pie Cinnamon Rolls | www.diethood.com

Wanna talk about adult things? Things like picking out hardware for your kitchen cabinets??

Who knew that shopping trip would turn out to be the most indecisive moment of MY LIFE! My gosh! The choices!!

I was so tired of thinking that, in the end, I decided to hand over that decision to my husband. Which also turned out to be a BIG mistake. What was I thinking? I wasn’t… GAH!

Just don’t get me started on the light fixtures…

Aaaand you know it’s getting pretty bad when your husband knows the difference between shabby chic and country chic

This new house-thing needs to be done and over with. I’m done playing grown-up! ;-P

All I have to say is thank the Lawwwwwd for Pumpkin Pie and Cinnamon Rolls!!!

Pumpkin Pie Cinnamon Rolls | www.diethood.com

Every once in a while a recipe deserves a redo. Of some sorts.

Not very long ago you and I polished off a pan or two of those Chocolate Cinnamon Rolls… remember that?! Amazing, right? Love that stuff!

Well. It wasn’t very long before I tried making those same rolls with “x” amount of other fillings – Apple Pie filling, Peanut Butter and Chocolate filling, etc… Apple Pie didn’t work. It just wasn’t doin’ it for me. Too soggy. Peanut Butter and Chocolate didn’t pass the test, either. It tasted a bit burnt. However, I will have to revisit that one and HOPEFULLY report back to you in a week or two. I might have to take the more traditional route to make those happen.

BUT… wanna know what worked? PUMPKIN! And a delicious pumpkin pie spice cream cheese frosting to go with it. Heavenly!

Pumpkin Pie Cinnamon Rolls | www.diethood.com

These rolls happened after one of those long afternoons at Home Depot and Menards. We came home, I whipped up a beautiful pumpkin filling, rolled out the dough, smeared it with butter and pumpkin-deliciousness and popped it in the oven. 30 minutes later we were inhaling these lovelies with a cup of milk on the side.


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Pumpkin Pie Cinnamon Rolls
Prep time
Cook time
Total time
Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting!
Serves: Makes 16 Rolls
  • 2 cans Pillsbury Crescent Rounds
  • 4 tablespoons butter, melted
  • ½ cup pumpkin puree (not pie filling)
  • 1 tablespoon milk
  • ¼ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
For the Frosting
  • 4-oz cream cheese, softened
  • 1-1/2 cups powdered sugar
  • ¼ teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 375.
  2. Lightly grease two 8-inch cake pans with non-stick spray; set aside.
  3. Separate dough into 16 rolls and unroll.
  4. Brush each piece of dough with melted butter.
  5. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
  6. Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
  7. Carefully roll up each dough, lightly pinching seams together.
  8. Arrange the rolls 1 inch apart in the prepared cake pan.
  9. Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
  1. Place cream cheese in your mixer's bowl and cream for 1 minute.
  2. Gradually add in powdered sugar and continue to beat until well combined.
  3. Mix in pumpkin pie spice.
  4. Add vanilla and mix until thoroughly combined.
  5. Remove pans from oven and immediately brush each roll with frosting.
  6. Serve.


  1. Nomes says

    I’m wanting to make these for a potluck Thanksgiving themed lunch at work. Unfortunately I live in Germany and have no idea what ‘Cresent Roll’ (round, sheet or triangle) is. To sum it up, is it a type of puff pastry? I would love to just buy the premade puff pastry here.

  2. Munin says

    These look so good! I’ve made apple-pie cinnamon rolls before by dicing the apples and then frying them/ simmering them in a butter/cinnamon/sugar mixture (like making pie filling). I’ll have to check out chocolate, too.. that sounds amazing :) Thanks for the ideas!

  3. Maggie Long says

    I’m lactose free so I have to always look for delicious things that I would enjoy with just a few changes. This recipe works perfect!!! And I’m sure is just as delicious as the original. Use diary free butter and yes….diary free cream cheese! You will be amazed at the yummy wonderful smell and my tummy was just as Happy!…Yes, I’m a Happy Girl too!

  4. Crystal says

    These are seriously one of the yummiest cinnamon rolls I have eaten!!! Thank you so much for coming up with and sharing this recipe!!!! Keep the goodies coming!

  5. Ana says

    Can these be frozen? What about freezing dough and icing separately? Would love to make half for this wkend and half for next. They look SO good!!

    • says

      Hi Katy! I haven’t tried making these with the crescent sheets, but it might work. The only thing is that the Crescent Rounds dough (the one I use to make these cinnamon rolls) is a bit thicker than the Crescent Sheets dough, and I’m thinking that the filling might be too heavy for the sheets. Maybe use less filling when spreading it on the sheets. Just a thought. Let me know how it goes!

  6. Jeannie says

    Just made these! I found the crescent rounds at our local Walmart. They were delicious! Will definitely make again!

  7. Renee says

    i tried this today but i used the regular crescent rolls. they are good, but i think the rounds will be much better. they did not puff up and get as flaky as i had hoped. but they still taste Amazing! thanks for the recipe!! BIG HIT :)

    • says

      Hi Renee!! I’m so glad you enjoyed the rolls!! Yes, the regular crescent rolls dough is thinner and that is why they don’t work as well… but, who cares as long as they were delicious!! ūüėÄ

  8. Phyllis says

    Dumb question but I have not seen the crescent rounds yet but do you separate them in half right down the middle or cut them in half to keep them in a circle not sure if it makes since but if you cut in half it will lose its roundness.

    • Charisse Orendorff says

      I just saw another recipe real similar to this & it called for pumpkin butter. I would go ahead & use the pumpkin butter & if it is spicy, use less or none of the spices! I play with & adjust recipes all the time, using what I have on hand & as long as you stick to the basics of the recipe, it works out! I wouldn’t hesitate to try apple pie filling after dicing the apples smaller or applesauce & spices or even apple butter, either!

  9. says

    I love your enthusiasm for using different fillings. I love pumpkin and have but have never tried it in cinnamon roll form. Just currious as to why you slice the dough and then brush each slice with butter etc. Isn’t it easier to unroll it 1st, brush with butter/filling, re-roll and then slice? After unrolling I even do 1 or 2 passes with a rolling pin using light pressure to seal up the seams. =)

  10. says

    If you can’t find the rounds, it would be easy to still use the crescent triangle dough. Leave 4 triangles still connected and press seams together. Then cover with your filling ingredients, roll up, and slice into 4 rolls. I think this would be a lot faster than unrolling each round roll, filling, and rolling back up.

  11. Cheryl-Ann says

    Thank you for that quick and very helpful reply. I didn’t even think of the microwave. I think I’ll make this recipe and put a note by the dish to pop them in the microwave as you suggested. Thanks again!

  12. Cheryl-Ann says

    Do these taste good cold as well? We have an office potluck coming up, but no oven to bake these at the last minute and serve them warm. Just wondering how the flavors do when cold. Thanks!

  13. Nicole says

    Do you think I can pan these up the night before and bake them off in the morning? My husband and I are going out with friends Saturday night and want to give these to the other couple for their Sunday morning breakfast…

    • says

      Hi Toni!
      Because the crescents are shaped into triangles, you can still use the filling, but they won’t be rolls.. they will be little pumpkin pie crescents! :) Also, the rounds are a bit thicker and that makes it easier for the filling to stay intact.

    • says

      I haven’t seen the rounds here either – I live in the boonies in the Thousand Islands. I’m going to use the crescent shaped dough, but instead of separating into triangles, leaving them somewhat together and pressing the seams together. Then fill, roll up, and slice into 4 rolls. In 2 tubes there would be 4 sets of 4 rolls, somewhat still connected This would seem a lot faster, too, than unrolling each individual roll to fill, and re roll.

  14. says

    Wow…I had to click over the second I saw these in my inbox! This is torture! I’m sitting here eating a bowl of granola and drooling over these! Such a great idea combining pumpkin into cinnamon rolls! Love it!

  15. says

    I’m having flashbacks to moving in here. Normally we’re renting, and only staying for a short time, so I never get that particular about the places we live.
    But this time is different, and involved drawer pulls and counter tops and fixtures just made my head spin.

    I’d rather eat these–but I’d like to try them with the sourdough dinner roll dough recipe I found on King Arthur Flour (since I’ve got starter). I bet the combo would be tasty.

  16. says

    You would think for a food blogger, picking out cabinets would be more exciting (for photography) haha Good thing you have these cinnamon rolls to make it all better ūüėČ

  17. says

    Oh, my. These look spectacular, Kate! And made with crescent dough? You’d never know!!!

    PS…if I had to hang out at Menard’s with the hubby, I’d have to reward myself with a plate of these beauties :)


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  2. […] I had a hard time with deciding if the rolls were done cooking all the way through. I made these at my friends house and was not familiar with the oven I used. Feel free to adjust the time baking the dough that’s best for the oven you’re using. If you’d like to see the website I got this recipe from check out¬†diethood.com! […]

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