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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.
Great minds think alike!
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.
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.
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.
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.
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.
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. 🙂
were is the video?
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?
Did you put all 16 rolls in the 8inch cake pan?
Or did you bake 8rolls at a time in the 8inch pan
Thank you
It says two 8 inch cake pans.
I like the taste of it very special and delicious
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!
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!
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
1/4 cup ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1 tablespoon ground allspice
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.
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! 😉
Is it possible to make the rolls ahead of time and store them in the fridge until ready for baking?