Pumpkin Pie Cinnamon Rolls

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These Pumpkin Pie Cinnamon Rolls are prepared with a tasty pumpkin filling and an incredible pumpkin pie spice cream cheese frosting! They’re easy to make in just 30 minutes with refrigerated crescent dough.

side shot of pumpkin pie cinnamon rolls in a cake pan

These Pumpkin Cinnamon Rolls Are Perfect for Fall

These soft, fluffy and delicious cinnamon rolls are prepared with pumpkin puree and pumpkin pie spice, then glazed with a cream cheese frosting. This warm and flavorful pumpkin recipe is an awesome choice for Fall brunches or Thanksgiving desserts!

Not very long ago, I showed you how to make my sinfully delicious Chocolate Cinnamon Rolls… remember that?! Amazing, right? Love that stuff!

Well, it wasn’t very long before I tried making those same rolls with different flavors. These pumpkin pie ones were my absolute favorites. These cinnamon rolls are seriously the best comfort food for Fall! And I added a delicious pumpkin pie spice cream cheese frosting to top them off. Heaven.ly!

top shot of pumpkin pie cinnamon rolls iced with cream cheese frosting

Recipe Ingredients

For the Cinnamon Rolls

  • Pillsbury Crescent Rounds: If desired, you can use another brand of refrigerated dough.
  • Melted Butter
  • Pumpkin Puree
  • Milk
  • Light Brown Sugar
  • Cinnamon
  • Nutmeg

For the Cream Cheese Frosting

  • Cream Cheese: Soften your cream cheese before starting on the frosting.
  • Powdered Sugar
  • Pumpkin Pie Spice
  • Vanilla Extract

step by step collage of making pumpkin pie cinnamon rolls

How to Make Pumpkin Cinnamon Rolls

  1. Prepare for Baking: Preheat the oven to 375°F and lightly grease two 8-inch cake pans with non-stick spray; set aside. 
  2. Unroll Dough: Separate the dough and unroll.
  3. Brush with Butter: Brush each piece of dough with melted butter.
  4. Make Pumpkin Filling: In a small bowl, mix together the pumpkin puree, milk, brown sugar, cinnamon and nutmeg. Taste for sweetness and adjust.
  5. Add Filling to Dough: Evenly divide the pumpkin filling and spread it over each piece of rolled-out dough.
  6. Assemble Cinnamon Rolls: Carefully roll up each piece of dough, lightly pinching the seams together.
  7. Bake: Arrange the rolls 1 inch apart in the prepared cake pan and bake them for 16 to 18 minutes, or until the tops are golden brown.
  8. Make Frosting: Place the cream cheese in your mixer’s bowl and cream it for 1 minute. Gradually add in the powdered sugar and continue to beat until smooth.
  9. Add Pumpkin Pie Spice & Vanilla: Mix in the pumpkin pie spice. Then, add the vanilla extract and mix until thoroughly combined.
  10. Frost Cinnamon Rolls: Remove the pans from the oven and immediately brush each roll with frosting. Serve and enjoy!

pumpkin pie cinnamon rolls arranged in a baking dish over parchment paper

Tips for the Best Homemade Cinnamon Rolls

  • Use 2% Milk: For the softest and fluffiest cinnamon rolls, use 2% milk or higher.
  • Try to find Pillsbury Crescent ROUNDS. I get mine on Instacart or at Target. If those are not available, use Original Crescent Rolls.
  • Don’t Overbake: Remove your pumpkin cinnamon rolls from the oven when the tops get golden brown. If you overbake them, you could end up with dry cinnamon rolls.
  • Serve Immediately: These sweet and gooey cinnamon rolls are best served warm. 
  • Adjust Frosting to Reach Desired Consistency: This pumpkin pie spice frosting is super smooth and creamy, but you can make it thicker if you’d like by adding more powdered sugar.

How to Store Cinnamon Rolls

  • Store your leftover pumpkin cinnamon rolls in an airtight container at room temperature.
  • Reheat them in the microwave, if desired, for 5-second intervals until warm. Your cinnamon rolls will stay fresh for 3-4 days.

close up shot of pumpkin pie cinnamon rolls iced with cream cheese frosting

More Pumpkin Recipes

ENJOY!

Tools Used in this Recipe

4.93 from 14 votes
top shot of pumpkin pie cinnamon rolls iced with cream cheese frosting
Print

Pumpkin Pie Cinnamon Rolls

8 8 8
WW Freestyle: 10
Prep Time10 mins
Cook Time18 mins
Total Time30 mins
Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting!
Course: Breakfast
Cuisine: American
Servings: 16 Rolls
Calories: 174
Author: Katerina

Equipment

  • Oven

Ingredients

  • 2 cans (16 ounces, total) Pillsbury Crescent Rounds
  • 3 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 ounces cream cheese , softened
  • 1-1/2 cups powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Instructions 

  • Preheat oven to 375°F.
  • Lightly grease two 8-inch cake pans with non-stick spray; set aside.
  • Separate dough and unroll. You should have 16 pieces.
  • Brush each piece of dough with melted butter.
  • In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
  • Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
  • Carefully roll up each piece of dough, lightly pinching the seams together.
  • Arrange the rolls 1 inch apart in the prepared cake pans.
  • Bake for 16 to 18 minutes, or until tops are golden brown.

In the meantime, prepare the frosting.

  • Place cream cheese in your mixer's bowl and cream for 1 minute, or until creamed.
  • Gradually add in powdered sugar and continue to beat until creamy and smooth.
  • Mix in pumpkin pie spice.
  • Add vanilla and mix until thoroughly combined.
  • Remove pans from oven and immediately brush each roll with frosting.
  • Serve and enjoy!
Nutrition Facts
Pumpkin Pie Cinnamon Rolls
Amount Per Serving (1 Roll)
Calories 174 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Cholesterol 14mg5%
Sodium 266mg11%
Potassium 30mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 1352IU27%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: best cream cheese frosting, pumpkin cinnamon rolls, pumpkin rolls, pumpkin rolls recipe, pumpkin recipe, fall baking recipes, fall dessert recipes

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This recipe was originally published on October 10, 2013. The post was updated on September 9, 2020.

 
132 Responses
  1. Dorothy Reinhold

    As a lover of all things pumpkin I am really excited about these beauties! I love that you used the crescent rounds! Can’t wait to enjoy one or five of these this weekend!

  2. Jen

    You should’ve seen my kids’ eyes when they came running down for breakfast! They devoured these. Thanks for making our morning amazing.

  3. Betsy

    Deceptively easy and incredibly delicious! Easy to on the “spur of the moment! Love these! Don’t usually thing to add extra spices to the frosting, but that really kicked it up a notch!

  4. Mara

    Love the crust! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I started a marathon training with SportMe, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!

  5. Nancy Perine

    Hi Katerina! I had fun looking around your website/blog. Your recipe for Pumpkin Pie Cinnamon Rolls caught my eye. I LOVE anything with pumpkin and cream cheese in it. There were fun to make and turned out very, very yummy! I had a hard time not eating them all myself!! They were a big hit and everyone loved them. Thanks for sharing your recipe.

  6. 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!

  7. 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.

  8. Dee

    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. Katerina Petrovska

      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. 🙂

  9. 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?

  10. Alicia

    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!

  11. 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!

  12. 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

  13. 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. Katerina Petrovska

      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! 😉

  14. 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. Katerina Petrovska

      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..

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. Kate @ Framed Cooks

    I thought I wasn’t quite yet ready for this year’s onslaught of pumpkin recipes. And then I saw this. Bring On The Pumpkin! 🙂

    1. Katerina Petrovska

      I posted this recipe last year and I have yet to make pumpkin-something this season. I’m not giving in, yet! I’ll give it two more days. 😉

  20. 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!

  21. 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. Katerina Petrovska

      Hi Ana! I haven’t tried it myself, but it should be okay. Keep the icing separate and freeze them only after they have cooled down completely. Enjoy!

    1. Katerina Petrovska

      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!

  22. 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 🙂

    1. Katerina Petrovska

      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!! 😀

  23. 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. Katerina Petrovska

      Hi Phyllis! Don’t cut, just unroll… On the tube it states not to unroll, but I’m a daredevil. 😉 I hope you can find the rounds!!

    2. Katerina Petrovska

      By the way, the rolls are stuck together in the tube…when you open that tube, it’s like one roll of dough, but there are seems where you need to separate the rolls…make sense? I hope! 🙂

    1. Katerina Petrovska

      Hi Sam!

      Sorry, but I don’t think you can make this with pumpkin butter. I hope you can find some pumpkin puree soon! 🙂

    2. 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!

  24. Christine Kish

    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. =)

  25. Bonny Lee

    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.

  26. 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!

  27. 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!

    1. Katerina Petrovska

      HI Cheryl-Ann!! They do taste good cold, but are better when warm. 🙂 If you can find a microwave, pop them in for a few seconds, if not, don’t worry because they are delicious either way. ENJOY! 🙂

  28. 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. Katerina Petrovska

      Hi Nicole!
      I haven’t done that myself, but I think it will be okay so long as you cover them and keep them in the fridge. Hope this helps!! And ENJOY!

      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?

          2. Katerina Petrovska

            Hi Angela!! Yes, you can definitely do that, but you’ll have to slightly whip the icing again before using it. Make sure to spread the icing while the rolls are still hot.

    1. Katerina Petrovska

      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. Bonny Lee

      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.

  29. Ash-foodfashionparty

    I have a serious crazy craving now. I can’t wait to get my crescent roll. You are literally killing us all her with this goodness.

  30. Caroline

    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!

  31. Emily @ Life on Food

    So delicious and so festive for the Fall season. I love cinnamon buns but I always have to talk myself into making them because of the time commitment. This recipe is the perfect solution.

  32. kirsten@FarmFreshFeasts

    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!

  33. Carla

    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 😉

  34. Consuelo @ Honey & Figs

    I’d never tell that these have been made with crescent rolls, because they look way too awesome! I wish they’d (all) been my breakfast today ;–)

  35. Sylvie @ Gourmande in the Kitchen

    I’m the same way, I cannot make a simple decision to save my life! I would have been at Home Depot all day looking at options.

  36. Nami | Just One Cookbook

    I wish I can come up with a recipe like this. You’re so genius. I’m going to get Crescent Rounds Dough tomorrow!

  37. Liz

    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 🙂

  38. Valerie

    Home improvement stores are overwhelming…then again, so is Williams Sonoma. 😉

    These cinnamon rolls look incredible!! *Love* your photos.

  39. Denise Browning@From Brazil To You

    Amazing, Kate! I am so craving these pumpkin rolls…I need to make them sometime. My daughter Hannah , like me, loves pumpkin treats.

  40. Christiane ~ Taking on Magazines One Recipe at a Time

    You know, I have my cup of coffee sitting right here next to me and I can’t think of anything that would complement it better than one of those pumpkin rolls. Holy cow, they look delicious.

    On another note, um, I’d really like to hear more about the light fixtures. 😀

  41. Paula @ Vintage Kitchen Notes

    I’m so swamped lately I don’t even have time to breathe, but store bought dough might just be the answer Kate! Beyond gorgeous!

  42. Averie @ Averie Cooks

    Love that you were able to do these with Cresecent Rollls…amazing! And I want at least a few of them..like rigth now!

  43. Laura (Tutti Dolci)

    It’s a good thing these rolls aren’t in front of me right now because I’d polish off the entire pan. Bring on the yoga pants!

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