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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.

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!

Recipe Ingredients

For the Cinnamon Rolls

Pillsbury Crescent Rounds: If desired, you can use another brand of refrigerated dough.

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.

Soften your cream cheese before starting on the frosting. Powdered Sugar

Pumpkin Pie Spice

Vanilla Extract

How to Make Pumpkin Cinnamon Rolls

Prepare for Baking: Preheat the oven to 375°F and lightly grease two Preheat the oven to 375°F and lightly grease two 8-inch cake pans with non-stick spray; set aside. Unroll Dough: Separate the dough and unroll. Brush with Butter: Brush each piece of dough with melted butter. Make Pumpkin Filling: In a small bowl, mix together the pumpkin puree, milk, brown sugar, cinnamon and nutmeg. Taste for sweetness and adjust. Add Filling to Dough: Evenly divide the pumpkin filling and spread it over each piece of rolled-out dough. Assemble Cinnamon Rolls: Carefully roll up each piece of dough, lightly pinching the seams together. 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. Make Frosting: Place the cream cheese in your 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. Add Pumpkin Pie Spice & Vanilla: Mix in the pumpkin pie spice. Then, add the vanilla extract and mix until thoroughly combined. Frost Cinnamon Rolls: Remove the pans from the oven and immediately brush each roll with frosting. Serve and enjoy!

Tips for the Best Homemade Cinnamon Rolls

Use 2% Milk: For the softest and fluffiest cinnamon rolls, use 2% milk or higher.

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.

. I get mine on Instacart or at . 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.

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.

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.

More Pumpkin Recipes

ENJOY!

Tools Used in this Recipe

4.93 from 14 votes Print Pumpkin Pie Cinnamon Rolls 8 8 8 WW Freestyle: 8 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! Course: Breakfast Cuisine: American Servings : 16 Rolls Calories : 174 kcal Author : Katerina 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 11g 17% Saturated Fat 5g 25% Cholesterol 14mg 5% Sodium 266mg 11% Potassium 30mg 1% Carbohydrates 19g 6% Fiber 1g 4% Sugar 10g 11% Protein 2g 4% Vitamin A 1352IU 27% Vitamin C 1mg 1% Calcium 13mg 1% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.

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