You've gotta try these easy pumpkin crescent roll cinnamon rolls this fall! This recipe takes cinnamon rolls and adds a delicious fall twist to them. They're quick to make with short-cut ingredients and so delicious!
These are one of my favorite fall treats to make any night of the week! Ooey gooey and filled with pumpkin spice!
Everyone's always suprised by how quick and easy this recipe is and I always get asked for it! The secret is using canned crescent rolls instead of homemade dough to avoid hours of proofing the dough.
Ingredients
- PILLSBURY ORIGINAL CRESCENT ROLLS: These cinnamon rolls with crescent dough use the 8-count Pillsbury crescent roll package for the dough.
- PUMPKIN PUREE: To give these cinnamon rolls all the pumpkin flavour they need.
- BUTTER: For flavour and to keep things moist.
- GROUND CINNAMON & PUMPKIN PIE SPICE: For all that fall flavour!
- GRANULATED AND BROWN SUGAR: For that ooey gooey sweet center.
- POWDERED SUGAR: To sweeten things up.
- VANILLA EXTRACT: For a hint of Vanilla.
- SALT: To enhance the overall flavour.
Step-by-Step Instructions
Rolls:
- Prepare: Preheat the oven to 375° F or 190° C. Prepare your pan with softened butter or spray with oil. Set aside.
- Mix: Combine and mix the softened butter and granulated sugar in a medium-sized bowl. Once combined, add the pumpkin puree and mix. Some clumps are normal. In a separate bowl, combine and mix the brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Set aside.
- Form the dough: Open the Pillsbury dough package following the instructions on the label and lay the dough out on a flat surface. Pinch the stitching together along the triangular shapes using your thumb and index finger. Spread on the wet mixture, sprinkle on the dry mixture, and lightly pat down.
- Slice: Place the dough horizontally in front of you. Using a pizza cutter, slice the dough vertically down the centre in half. Then make 3 slices horizontally to make 8 strips of dough.
- Roll: With a little bit of pressure, slowly roll the dough to make 8 separate rolls.
- Bake: Place rolls in your pan. Try to keep the outer flaps of dough locked by positioning them close to another roll. Brush the cinnamon rolls with melted butter. Bake for 20 to 22 minutes.
Cream Cheese Frosting:
- Glaze: While the rolls bake, make your icing/glaze! Combine all of the ingredients and mix until smooth, firm, and fluffy. Spread the glaze over the baked rolls.
FAQ's
Overcrowding in the pan or an incorrect oven temperature/too short of a bake time.
Yes! Store the cinnamon rolls for up to a week in the fridge and reheat as needed.
You can create your own pumpkin pie spice to use in this recipe using simple ingredients like cinnamon, cloves, nutmeg, ginger, and allspice.
Related Recipes
If you love cinnamon rolls, then you should also try this easy cinnamon roll dump cake recipe sometime too!
Some other easy pumpkin flavour desserts you might like is this pumpkin spice coffee cake and pumpkin bread with cream cheese frosting, as well as my pumpkin spice snickerdoodles, from scratch pumpkin pie recipe, and pumpkin twists.
Print📖 Recipe
Easy Pumpkin Crescent Roll Cinnamon Rolls
- Total Time: 30 minutes
- Yield: 8
- Diet: Vegetarian
Description
These easy pumpkin crescent roll cinnamon rolls are quick and easy to make, and are a take on a basic cinnamon roll with a fall spin with pumpkin spice!
Ingredients
Rolls:
- Pillsbury Original Crescent Rolls (8 Count)
- Pumpkin Puree (½ Cup)
- Butter, Softened *Filling (½ Cup)
- Granulated Sugar (½ Cup)
- Brown Sugar (½ Cup)
- Ground Cinnamon (1 Teaspoon)
- Pumpkin Pie Spice (1 Teaspoon)
- Butter, Melted *Brushing (3 tablespoons)
Cream Cheese Glaze:
- Cream Cheese, softened (3 Tablespoons)
- Butter, softened (3 Tablespoons)
- Powdered Sugar (¾ Cup)
- Vanilla Extract (1 Teaspoon)
- Salt (¼ Teaspoon)
Instructions
Rolls:
- Prepare: Preheat the oven to 375° F or 190° C. Prepare your baking dish with softened butter or spray with oil. Set aside.
- Mix: Combine and mix the softened butter and granulated sugar in a medium-sized bowl. Once combined, add the pumpkin puree and mix. Some clumps are normal. In a separate bowl, combine and mix the brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Set aside.
- Form the dough: Open the Pillsbury dough package following the instructions on the label and lay the dough out on a flat surface. Pinch the stitching together along the triangular shapes using your thumb and index finger. Spread on the wet mixture, sprinkle on the dry mixture, and lightly pat down.
- Slice: Place the dough horizontally in front of you. Using a pizza cutter, slice the dough vertically down the centre in half. Then make 3 slices horizontally to make 8 strips of dough.
- Roll: With a little bit of pressure, slowly roll the dough to make 8 separate rolls.
- Bake: Place rolls in your baking dish. Try to keep the outer flaps of dough locked by positioning them close to another roll. Brush the cinnamon rolls with melted butter. Bake for 20 to 22 minutes.
Cream Cheese Frosting:
- Glaze: While the rolls bake, make your icing/glaze. Combine all of the ingredients and mix until smooth, firm, and fluffy. Spread the glaze over the baked rolls.
Notes
Keep the dough flaps tucked in. Position the flaps of dough that are sticking out of the roll tightly next to another roll. This will keep the roll from unravelling during baking.
Use clear vanilla extract if you want your frosting to be more white. I personally like the cream colour, so I use a dark vanilla extract. Both options are great.
Nutrition facts are estimates only.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Andrea says
Cindy says
Sounds like a tasty twist on the usual cinnamon rolls but I have two tips for you. One, they sell the crescent dough in sheets now so you don't have to try to mush the perforated seams back together. And two, roll the dough up before slicing; it's MUCH easier that way.
Andrea says
No way! I haven't seen these crescent dough sheets yet! I'll definitely have a look out for them the next time i'm at the grocery store. Thanks so much for sharing Cindy. Also a great tip on rolling the dough first 🙂