Pumpkin Cinnamon Rolls
Easy Pumpkin Cinnamon Rolls made with crescent roll dough and topped with a homemade cream cheese frosting. The perfect fall breakfast!
Ingredients
For the pumpkin cinnamon rolls:
- 1 (8-ounce) package seamless crescent roll dough
- 1 tablespoon (15 grams) butter , softened
- 1/2 cup (125 grams) pumpkin puree
- 1/3 cup (65 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
For the cream cheese frosting:
- 3 ounces (85 grams) cream cheese , softened
- 2 tablespoons (30 grams) unsalted butter , softened
- 1/2 cup (60 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons (15 to 30 ml) milk (or as needed to thin out the frosting)
Instructions
To make the pumpkin cinnamon rolls:
- Preheat the oven to 375°F (190°C). Spray a 9-inch pie plate or 9-inch 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 to 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 to 2 tablespoons of milk, or as needed, until the frosting has reached your desired consistency.
- Frost the cinnamon rolls as desired, serve, and enjoy.
Notes
To prepare ahead of time: Once you've cut the cinnamon rolls and placed them in the dish, you may cover them tightly and refrigerate them for up to 3 days. When you're ready to bake them, let them sit at room temperature while the oven preheats, then bake as directed.
Pumpkin pie spice: If you don't have any pumpkin pie spice on hand, you can make a homemade batch instead.