Pumpkin Pie Cinnamon Rolls
Ah the taste of fall! I love everything fall, it’s all about warmth and goodness. Pumpkin pie has long been a favorite dessert of mine, now that taste can be captured in these quick yet delicious pumpkin cinnamon rolls.
They’re easy to make as they’re only semi-homemade. Your family can be enjoying these in no time and they’re a perfect breakfast treat.
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As a busy mom, I love recipes that use a workaround to save me time. You could create your own pastry dough and blend up your own pumpkin filling but ain’t nobody got time for that!
I do love to bake though so this feels like I’m baking my family breakfast but I only have to listen to my toddler ask if breakfast is ready for half as long!
When your family is eating these yummy cinnamon rolls they won’t care that they’re only semi-homemade.
Pumpkin Cinnamon Roll ingredients
All it takes to make these is a few ingredients. Don’t forget to add the ingredients for the cream cheese icing to your shopping list as well.
- 1 can of Pillsbury Crescent Dough Sheet
- 1/4 cup pumpkin butter
- 1/4 cup brown sugar
- 2 tsp pumpkin pie spice
How to make your cinnamon rolls
1 – Before you get started preheat your oven to 350 degrees and grease an 8×8 baking pan. Make sure you also have the butter and cream cheese for the icing pulled out to soften.
2 – Open your crescent dough and carefully roll it out flat.
Be sure to buy the Pillsbury crescent dough sheet, not the kind for individual rolls. If you accidentally get the wrong kind try to mush the perforation together a bit before you start but it should still work ok.
3 – Gently spread the pumpkin butter over the surface creating a thin layer.
4 – Sprinkle the brown sugar and pumpkin pie spice over top of the pumpkin butter.
5 – Starting on the shorter side slowly roll the dough into a long log or tube.
6 – Using a serrated knife, the kind you use for bread, gently slice into 10 slices and place in the baking dish.
7 – Bake in the oven at 350 for 18-20 minutes until they are golden brown on top.
Don’t forget the cream cheese frosting!
For the cream cheese frosting you’ll need the following:
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
In a bowl combine the cream cheese, butter, powdered sugar, vanilla, and milk and cream together. If it’s too thick add a bit more milk to thin it out.
Spread or drizzle it over the warm pumpkin cinnamon rolls and you’re ready to eat!
For more morning pumpkin-inspired treats try our Pumpkin pie overnight oats!
Quick & Easy Pumpkin Pie Cinnamon Rolls
Quick and easy pumpkin pie cinnamon rolls. The perfect fall breakfast treat!
Ingredients
Main ingredients
- 1 roll Pillsbury crescent dough sheet
- 1/4 cup pumpkin butter
- 1/4 cup brown sugar
- 2 tsp pumpkin pie spice
Cream Cheese Frosting
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat your oven to 350 degrees and grease an 8x8 baking pan.
- Roll the crescent dough out flat.
- Spread the pumpkin butter across the dough.
- Sprinkle on the brown sugar and pumpkin pie spice.
- Starting on the shorter edge roll the dough up into a log.
- Slice into 8-10 pieces with a serrated knife.
- Place in the baking pan and bake for 18-20 minutes.
- Cream together the frosting ingredients and spread or drizzle over warm rolls.
- Serve and enjoy.
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Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 181Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 92mgCarbohydrates 26gFiber 0gSugar 23gProtein 1g
Nutrition is a rough estimate. Will vary based on exact products and quantities used.