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These Pumpkin Cinnamon Rolls are total comfort food, packed with a rich pumpkin filling and topped with the creamiest pumpkin spice cream cheese frosting! Every bite is a fall treat you won’t want to miss! Thanks to refrigerated crescent dough, they are so easy to make and ready in 30 minutes.
If you’re in the mood for more quick pumpkin treats, you’ll love this creamy pumpkin fluff dip and my pumpkin mousse!
My pumpkin cinnamon rolls are just what you need for those cozy fall mornings! The dough wraps around a gooey pumpkin filling made with pumpkin puree, brown sugar, and cinnamon. Topped with a creamy cream cheese icing—or any frosting you like—they’re the perfect fall treat!
This easy pumpkin cinnamon rolls recipe is a breakfast game changer! Each bite is like unwrapping a soft, flaky pumpkin-filled treat, with all the warm, cozy spices that scream fall. If you love pumpkin pie, you’re going to want these on repeat! We always get excited for these soft, warm, sweet pumpkin cinnamon rolls. They’re packed with that cozy vibe and make a perfect addition to fall brunches or even as a Thanksgiving dessert treat. To be honest, I take them everywhere I go from September to December.
Why I Love This Pumpkin Cinnamon Rolls Recipe
- Easy & Quick: With store-bought dough, you can prep these pumpkin cinnamon rolls in just 10 minutes and have warm, homemade cinnamon rolls on the table in 30 minutes.
- Seasonal Treat: Bursting with pumpkin flavor, these rolls are the ultimate Thanksgiving treat. Pumpkin-packed goodness that’ll have everyone asking for seconds.
- Delicious Frosting: The pumpkin spice cream cheese icing takes these rolls to the next level. It’s the perfect match, adding an extra layer of cozy fall flavor.
- Perfect for Brunch: Whether it’s a fall brunch or a festive gathering, these pumpkin cinnamon rolls are a total crowd-pleaser. They’re the ultimate comfort food!
Recipe Ingredients
For this pumpkin cinnamon roll recipe, you’ll only need a handful of simple pantry ingredients to create these sweet, fall-inspired rolls. Scroll down to the recipe card for total amounts and complete instructions.
- Pillsbury Crescent Rounds: Separate and unroll the rounds into 16 pieces. You can also use another brand of refrigerated dough.
- Melted Butter: To brush each piece of dough, giving the rolls a rich flavor and a golden-brown finish.
- Pumpkin Puree: This real pumpkin filling provides a natural sweetness and creamy texture to the rolls.
- Milk: The milk is mixed with the pumpkin puree to create a smoother consistency.
- Light Brown Sugar: Adds sweetness to the filling.
- Ground Cinnamon & Ground Nutmeg: Spices that will enhance the flavor of the pumpkin filling.
- Cream Cheese: Soften the cream cheese before using so it blends smoothly with the other ingredients.
- Powdered Sugar: To sweeten and thicken the icing and help achieve that light, fluffy texture.
- Pumpkin Pie Spice: This is a blend of warm spices like cinnamon, nutmeg, and cloves, and it adds the perfect pumpkin spice latte flavor to the rolls.
- Vanilla Extract: A splash of vanilla enhances the overall flavor.
How to Make Pumpkin Cinnamon Rolls
Making the best pumpkin cinnamon rolls doesn’t have to be a hassle—there’s no dough rise or rolling pin involved, making this a much easier and quicker alternative to traditional cinnamon rolls!
- Prep: Preheat the oven to 375°F. Grease two 8-inch baking pans with cooking spray and set aside.
- Dough: Separate the dough into 16 individual sections. Brush each piece with the melted butter, making sure they’re evenly coated.
- Preparing the Filling: In a large mixing bowl, combine the pumpkin puree, warm milk, brown sugar, cinnamon, and nutmeg. Feel free to add a drizzle of maple syrup here for extra sweetness. Spread the pumpkin mixture over each dough section. Roll them up and seal the edges. Place the rolls in the prepared pans, leaving about an inch of space between each one.
- Baking: Bake for 16 to 18 minutes, or until the rolls are golden brown on top.
- Frosting Prep: Cream the softened cream cheese with a stand mixer until smooth. Add the powdered sugar, mixing continuously. Blend in the pumpkin pie spice and vanilla extract to enhance the flavor.
- Finishing Touch: Remove the rolls from the oven and generously glaze them with the cream cheese frosting while they’re still warm. Serve right away and enjoy!
Recipe Tips
- Milk: For the creamiest filling, use whole milk or at least 2% for a richer texture.
- Dough: For this easy pumpkin cinnamon roll recipe, I recommend using Pillsbury Crescent Rounds. If you can’t find them, the Original Crescent Rolls work just as well.
- Don’t Overbake: To keep these warm cinnamon rolls soft and fluffy, pull them out of the oven as soon as the tops turn golden brown. Overbaking can dry them out.
- Cream Cheese: For the smoothest frosting, make sure the cream cheese is fully softened before mixing. This will give you that dreamy, spreadable texture.
- Serve Immediately: These pumpkin cinnamon rolls are best enjoyed fresh and warm, right out of the oven. But if you’re making them for the next day, they reheat beautifully!
- Adjust Frosting Consistency: The frosting is naturally smooth and creamy, but if you prefer a thicker consistency, just add a bit more powdered sugar. For an extra kick, drizzle a little maple syrup into the icing.
Frosting Variations
My go-to for topping these rolls is a quick and easy pumpkin spice cream cheese icing made with just 4 ingredients: cream cheese, pumpkin pie spice, powdered sugar, and vanilla. It’s super simple but absolutely delicious! If you’re not feeling the pumpkin pie spice, you can leave it out for a classic cream cheese frosting. Want to switch things up? Try a few different options like plain cream cheese icing from my cinnamon roll coffee cake, a pumpkin glaze from my pumpkin scones, the maple cream cheese frosting from my pumpkin cupcakes, or even the buttercream from my banana cake. So many choices, all delicious!
Proper Storage
- Storing Leftovers: Keep your leftover pumpkin cinnamon rolls fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4 days.
- Freezing: To freeze, wrap each cooled cinnamon roll individually in plastic wrap, then place them in a resealable freezer bag. They’ll stay fresh in the freezer for up to 1 month. When you’re ready to enjoy, just thaw overnight in the fridge.
- Reheating: Reheat in the microwave in 10-second intervals until warm, or pop them in the oven at a low temperature to get that bakery-style softness!
More Pumpkin Recipes
- Pumpkin Bars
- Pumpkin Mousse Ice Box Cake
- Roasted Pumpkin Seeds
- Pumpkin Muffins
- Pumpkin French Toast
- Pumpkin Pancakes
ENJOY!
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Pumpkin Cinnamon Rolls
Ingredients
- 2 cans (16 ounces, total) Pillsbury Crescent Rounds
- 3 tablespoons butter, melted
- ½ cup pumpkin puree, not pumpkin pie filling
- 1 tablespoon milk
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Frosting
- 4 ounces cream cheese, softened
- 1½ cups powdered sugar
- ¼ teaspoon pumpkin pie spice, or to taste
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F and lightly grease two 8×8-inch pans with non-stick cooking spray; set aside.
- Separate and unroll the dough into individual sections. You should have 16 pieces. Brush each piece of dough with the melted butter.
- In a small bowl, whisk together the pumpkin puree, milk, brown sugar, cinnamon, and nutmeg.
- Evenly divide the pumpkin filling and spread it 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.
- Meanwhile, place the cream cheese in your mixer's bowl and cream for 1 to 2 minutes or until smooth. Gradually add in the powdered sugar and continue to beat until creamy and smooth. Add in the pumpkin pie spice and the vanilla and mix until thoroughly combined.
- Remove the pans from the oven and immediately brush each roll with the cream cheese frosting. Serve.
Notes
- Milk: Opt for milk with a fat content of 2% or more for the most creamy outcome.
- Preferred Dough: Search for Pillsbury Crescent Rounds, which are often available on Instacart or at Target. If you can’t locate them, the Original Crescent Rolls will suffice.
- Cream Cheese Tip: Pull the cream cheese out of the fridge and let it sit on the countertop until softened, about 30 minutes for cubed cream cheese or up to an hour for a whole block. Softened cream cheese allows for a more even and creamy blend without lumps.
- Storing Instructions: Safely store any leftover pumpkin cinnamon rolls in a sealed container at room temperature. They’ll stay fresh for 2 to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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!
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!!
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!
Can you use the crescent sheets?
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!
any nutritional values?
The Spark People website has an excellent recipe nutrition calculator that is free to use. You can plug any recipe in and know the calories, carbs, and many other nutritional values. I use it all the time. Here’s the link…https://recipes.sparkpeople.com/recipe-calculator.asp
These were amazing! Easy, fast and fabulous. Definitely going into the family favorite file!
They are my favorite, too!! I’m so happy you enjoyed ’em! Thank you!!
this looks real good to me I looked at the recipe and give it 5 stars
Just made these! I found the crescent rounds at our local Walmart. They were delicious! Will definitely make again!
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 🙂
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!! 😀
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.
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!!
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! 🙂
Question!
I have a TON of pumpkin butter leftover. Do you think it would be possible to use that for the filling??
Hi Sam!
Sorry, but I don’t think you can make this with pumpkin butter. I hope you can find some pumpkin puree soon! 🙂
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!
Thanks, Charisse, for chiming in!!
Really appreciate it! Have a great Sunday!