Easy Pumpkin Cinnamon Rolls made with crescent roll dough and topped with a homemade cream cheese frosting. The perfect fall breakfast!
Imagine easy pumpkin cinnamon rolls that you can make and have on the table in about 45 minutes. No, seriously. And 20 minutes of that time is just baking the cinnamon rolls. Everyone will think you spent a ton of time in the kitchen making these, but they’re actually one of the easiest things you’ll ever make. The secret ingredient? Crescent roll dough.
Okay, maybe using crescent dough isn’t so secret. But let me tell you, if you’re craving an easy fall breakfast then these are exactly what you need. Just a few simple ingredients stand between you and soft, gooey, pumpkin cinnamon rolls. Oh and then it’s all topped off with a cream cheese frosting that comes together in a snap.
It’s basically like heaven on a plate.
You’ll start with a tube of seamless crescent roll dough, you can use the regular kind with the seams just make sure to pinch the seams together first. Unroll it, top it with a little softened butter, pumpkin puree, brown sugar, and some spices. Then, roll it up tightly from the short side into a log, slice it up, place each piece into a baking dish, and bake. Told you these were easy, right? In fact, these would be fun for kids to help make too.
One little tip for getting nice clean cuts in your cinnamon rolls is to use unflavored dental floss. Have you ever tried it before? Just cut off a long piece, slide it under the roll of dough, cross it over, and pull it tightly to cut the dough. I keep a small package of it in my kitchen for things like cinnamon rolls, it comes in super handy!
And that beautiful cream cheese frosting? Just set the cream cheese and butter out before you start the cinnamon rolls. I usually leave them close to the oven while these are baking, so they will soften a little bit faster. Just let the cinnamon rolls cool for a few minutes, mix up the frosting, and you’re done.
You could also use a mixture of powdered sugar and milk instead of the frosting, but the cream cheese frosting takes these to the next level. Like you’ll want to go eat four of them because they’re so good. Yes, that happened.
Pumpkin Cinnamon Rolls
For the pumpkin cinnamon rolls:
- 1 (8-ounce) package seamless crescent roll dough
- 1 tablespoon butter softened
- 1/2 cup pumpkin puree
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
For the cream cheese frosting:
- 3 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk or as needed to thin out the frosting
To make the pumpkin cinnamon rolls:
- Preheat oven to 375°F. Spray a 9" pie plate or 9" cake pan with nonstick cooking spray and set aside.
- Unroll the crescent roll dough onto a clean surface. If not using seamless crescent roll dough, make sure to pinch the seams together first. Evenly spread the softened butter on top of the dough, then spread the pumpkin puree in an even layer on top.
- In a small mixing bowl, mix together the brown sugar, cinnamon, and pumpkin pie spice. Evenly sprinkle the mixture on top of the pumpkin puree. Starting with the short end of the dough, roll it up tightly. Using a sharp knife, or unflavored dental floss, cut the roll into 8 equal sized pieces and place them into the prepared pie plate making sure to leave a little space between each one.
- Bake at 375°F for about 18-22 minutes or until the dough is lightly golden brown and cooked through. Remove from the oven and set aside to cool.
To make the cream cheese frosting:
- In a mixing bowl, beat the cream cheese and butter together until smooth. Add in the powdered sugar and vanilla extract and mix until well combined. Slowly mix in 1-2 tablespoons of milk, or as needed, until the frosting has reached your desired consistency. Frost the cinnamon rolls as desired, serve, and enjoy.
Adapted from my Strawberry Sweet Rolls