Pumpkin Cinnamon Rolls
Easy Pumpkin Cinnamon Rolls made with crescent roll dough and topped with a homemade cream cheese frosting. The perfect fall breakfast!
Servings 8 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.