If you love cinnamon rolls, then you have to try these easy pumpkin crescent roll cinnamon rolls this fall! These pumpkin spice cinnamon rolls take basic cinnamon rolls and add a delicious fall twist, and are super quick and easy to make!
This pumpkin cinnamon roll recipe with crescent rolls is layered with butter, cinnamon sugar, pumpkin puree and pumpkin spice and topped with a velvety smooth cream cheese glaze.
Reasons you'll love this recipe
- Easy: Have you ever found it difficult to find a cinnamon roll recipe where you don’t have to spend hours making the dough? Well, that's why this recipe makes pumpkin cinnamon rolls from crescent dough so they're easy to make and won't take long to make!
- Quick: This pumpkin spice cinnamon roll recipe using crescent rolls instead of homemade dough will take only 30 minutes or less to make, instead of hours proofing the dough.
- Taste: Similar to my 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, these pumpkin cinnamon rolls made with crescent rolls are packed with pumpkin spice and are well-paired with a cream cheese glaze.
- PILLSBURY ORIGINAL CRESCENT ROLLS: These pumpkin spice 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 pumpkins 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.
- ROUND OR SQUARE BAKING DISH: a 9-inch round pan or 8-inch x 8-inch square will work perfectly for these pumpkin cinnamon rolls using crescent rolls recipe.
- HAND OR STAND MIXER: For mixing the ingredients.
- PIZZA CUTTER: For dividing the rolls of dough. You can also use a sharp Knife, but you may find the pizza cutter provides a smoother cut and is easier to handle.
- MIXING BOWLS: For combining the ingredients.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- SPATULA: For scraping the sides of the bowl while you mix and for scraping every last drop of filling and glaze.
- 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.
- 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.
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.