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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.
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!
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. 🙂
Thanks for the tip, I will do! Mine are gone already, the husband stole almost all of them! 😉
I was just thinking just pinch the seams together
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..
Using the regular cresents here as well because that’s what i bought not the rounds. Thank for saying that they work as well.
Ohhhh my god this looks amazing.
OMG! This looks delicious! I’m going to print this to maybe make for Thanksgiving!
I hope you don’t mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can’t wait for Autumn 🙂 http://www.frolicinflorida.com
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.
These look absolutely incredible! I wish I could just reach through these amazing photos and grab one! We featured this recipe on Feature Friday blog post last week for Cinnamon and Spice Desserts! http://returntothetable.net/recipes/cinnamon-spice-desserts/
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.
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!
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!
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! 🙂
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. 😉