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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



Pumpkin Pie Cinnamon Rolls are fluffy, amazing rolls made with pumpkin puree and pumpkin pie spice, then glazed with a cream cheese frosting. They’re perfect for a Holiday brunch.

First, 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.

CINNAMON ROLLS

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

HOW TO MAKE PUMPKIN PIE CINNAMON ROLLS

These cinnamon 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.

ENJOY!

WATCH HOW TO MAKE PUMPKIN PIE CINNAMON ROLLS

5 from 4 votes
Pumpkin Pie Cinnamon Rolls | www.diethood.com
Pumpkin Pie Cinnamon Rolls
Prep Time
10 mins
Cook Time
18 mins
Total Time
30 mins
 
Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting!
Servings: 16
Calories: 180 kcal
Ingredients
  • 2 cans Pillsbury Crescent Rounds
  • 4 tablespoons butter , melted
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 tablespoon milk
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
For the Frosting
  • 4- oz cream cheese , softened
  • 1-1/2 cups powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
Instructions
  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.
Recipe Notes

WW Freestyle Points: 8

Nutrition Facts
Pumpkin Pie Cinnamon Rolls
Amount Per Serving (1 Roll)
Calories 180 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 272mg 11%
Potassium 30mg 1%
Total Carbohydrates 19g 6%
Sugars 10g
Protein 1g 2%
Vitamin A 27.5%
Vitamin C 0.4%
Calcium 1.4%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.

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161 Responses
  1. Amanda

    I found this recipe a few years ago, and have made these several times since then. They were basically also requested for a party this evening. Always a hit! Thank you for sharing this!

  2. Lola

    Hi Katerina
    I want to make these but your Nutrition Info does not include a Fiber count. I know that canned pumpkin has fiber. Would you please update the info or lmk the Fiber count so I can figure the PointsPlus. (I am not doing the Smart Points) Thanks for your time.

    1. Lola

      Well Katerina, I never got a reply so maybe you are not checking your emails too often. And now I noticed that there is no listing for the protein grams. I think you need to check the can of pumpkin because it clearly states that there are 3 grams of fiber and 1 gram of protein per 1/2 cup. Very disappointed with the lack of response from you.

    2. Lola

      Regarding the Pumpkin Pie Cinnamon Rolls, it has now been over a week with no reply from you AND no correction of the nutrition facts for this recipe. Who knows how many other recipes have errors? For that reason I will no longer subscribe to this site. It was very rude of you to not reply at all.

      1. Carrie

        If you can read labels and look up stuff on the internet than figure it out. She’s not your dietician. Try using an app like MyFitnessPal and enter the recipe.

  3. I am so glad there was a video and I watched it because I surely would not of cut the rolls as shown as the directions just said to separate into 16 rolls and I thought that meant both cans as they were lol I surely would of made them as crescents. At the end of the day they were absolutely delicious.

    1. Hi! This recipe uses Pillsbury’s “crescent rounds” not crescent rolls, but people are/were having a hard time finding the rounds at the stores, even the super Walmarts didn’t have them, so several people told me that they used the crescent rolls and the recipe worked out perfectly. 🙂 So, if you want to use crescent rolls next time, it will be just fine. 🙂

  4. Nancy

    This recipe sounds delicious. I will try it in the near future. Instead of starting with a pumpkin purée and adding to make it a pumpkin filling, could I just buy a can of pumpkin pie filling and not make my own?

  5. These sure did hit the spot, yummy! Made a few changes and used puff pastry dough and used rum extract in the icing (ran out of vanilla). I also made them into mini buns. Definitely will make these again, THANKS!

  6. Darlene McPherson

    Just made these and they are fantastic! I added walnuts for extra crunch and I did not have cream cheese so I made my frosting with powdered sugar, pumpkin pie spice, vanilla extract and enough evaporated milk to make a desired consistency. Will be making a batch tomorrow for my daughters family. I can definitely see that these will become a family favourite! Thanks for the recipe!

  7. Vanessa

    Hi I want to try to make these but I just have one question.. If I can’t find the pumpkin spice? Can I make my own? And what are the spices needed? Thanks

  8. Leah

    Two questions: #1 Did you bake the rolls in a loaf pan? #2 Did you frost the rolls after they were cool? If frosted immediately after removing from oven the frosting melts and becomes a glaze. I have done that many times and that is not a problem, It is just that this time I want mine to look frosted – like the rolls your picture.

    1. Hi Leah!!

      I’ve baked them in a loaf pan and in a cake pan – they come out perfect, either way. :))) I did wait to frost them because one, a melted glaze in a photo does not look too appealing, and two, I don’t want melted frosting. If I’m going to eat all the sugar, I’m doing it all the way! 😉

  9. Nicole

    Wow…this is an old recipe and I’m only seeing it for the first time! I’m so glad I did because these are absolutely delicious. 🙂 I want pretty much anything that’s a vehicle for cream cheese icing, and this recipe definitely didn’t disappoint. I couldn’t find crescent rounds so I bought regular crescents thinking I could make them work. Well, they certainly work, but I did have to roll them up like regular crescents. No matter though, they still taste great. I made double the icing because that’s how I roll. 😉 Awesome and easy, a repeat for sure! Thanks for sharing this recipe!

    1. Hi Nicole! So happy you loved them! They are my fave… I even make them in the summer! 😀 If you want, next time you use the crescents dough, pinch all the seams together and then just cut the dough into strips with a sharp knife or a pizza cutter, and that should help with getting them to look like cinnamon rolls and not crescents. Just an idea. 🙂

      1. Sheryl

        I just unroll the crescent dough, spread the filling on, roll it up and cut into eight pieces, much easier, and they turn out the same…and to get the frosted look, let them cool for 15 to 20, and then put on the frosting..

  10. Kristen

    Way to mushy in the middle, and that’s after cooking it longer than directed. It’s also not worth putting in the vanilla extract in the icing- way too strong.

  11. […] Reader Favorite Recipes, which includes her quite legendary recipe amongst the Pinterest community, Pumpkin Pie Cinnamon Rolls, as well as her post, Crock Pot Creamy Banana French Toast. That French Toast looks […]

  12. Nomes

    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.

  13. Munin

    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!

  14. Maggie Long

    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!

  15. Crystal

    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!

  16. Ana

    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!!

    1. 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!

  17. Renee

    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 🙂

  18. Phyllis

    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.

    1. Charisse Orendorff

      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!

  19. 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. =)

  20. 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.

  21. Cheryl-Ann

    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!

  22. Cheryl-Ann

    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!

  23. […] 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! […]

  24. Nicole

    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…

      1. Nicole

        Sure! You can never have too many BFF’s! I am going to test out the overnight method. I will keep you updated.

        Also, my Walmart just started carrying the rounds…for those that are looking.

        1. Nicole

          UPDATE: Prepping the night before works out just fine. Friends texted this morning ‘OMG. I ate 3’. Thanks for the great recipe!

          1. Angela

            I was wondering if you prepped the frosting the night before too? If so, did you just refrigerate it and did it spread ok on the cooked rolls the next morning?

    1. 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.

    2. 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.

  25. 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!

  26. Kate,
    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.
    Thanks!

  27. 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 😉

  28. 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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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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