Pumpkin cinnamon rolls are a fall-themed take on a classic treat. Pumpkin puree is combined with classic, sweet cinnamon roll filling to create a soft, chewy, and sweet treat perfect for breakfast, brunch, dinner, or dessert.
Like so many of you, I’m a life-long cinnamon roll fan. I love all that sweet, cinnamon flavor, tender pastry, and of course, the frosting on top! I also love pumpkin.
When fall starts getting nearer, I can feel my itch to make everything pumpkin start revving up. That’s why I’ve combined my love of pumpkin and cinnamon rolls to create this easy pumpkin-infused version of a life-long favorite. It’s an easy tweak that adds a ton of fall flavor.
Why You’ll Love Pumpkin and Cinnamon Rolls
- Simple Ingredients: This recipe uses crescent rolls and simple basic ingredients you can find anywhere.
- Easy to Make: Both the cinnamon rolls and the icing are quick and easy.
- Full of Fall Flavor: The cinnamon roll filling is mixed with canned pumpkin to make a fabulous fall treat.
- Versatile: These cinnamon rolls can be breakfast, brunch, an afternoon snack, or dessert.
Ingredients
- Canned Cresent Rolls: Canned crescent rolls bake up soft and chewy and make a great shortcut to homemade dough.
- Canned Pumpkin: The addition of canned pumpkin is all you need to make these fall-themed cinnamon rolls.
- Brown Sugar: Brown sugar adds the classic sweetness we love in our cinnamon rolls.
- Pecans: Pecans add a wonderful crunch.
- Cinnamon and Nutmeg: Cinnamon and nutmeg give these cinnamon rolls that earthy and spicy – but not hot – signature flavor.
- Cream Cheese: Cream cheese is the base for the sweet and tangy frosting.
For a full list of ingredients and their exact measurements, see the recipe card at the end of the post.
Flavor Variations
- Try sweet canned sweet potato for another fall variation.
- Pecans and walnuts work well in this recipe.
- For more flavor, try adding chocolate chips to the filling.
How to Make Pumpkin Cinnamon Rolls
1: Roll out the crescent dough, pinch the seams together and roll to smooth.
2: Combine the filling ingredients and spread them over the crescent dough. Top with chopped pecans.
3: Roll out the second package of crescent dough, roll as before, place on top of the filling, and cut into 8 long strips.
4: Twist each strip together and roll into a pinwheel.
5: Bake until golden brown. Then, remove and let cool.
6: Best the cream cheese and butter until smooth. Then, add the remaining frosting ingredients and mix until smooth. Top the cinnamon rolls with it and enjoy.
Hint
Be sure you buy canned pumpkin, not pumpkin pie filling. They’re often sold side by side.
Storage
Refrigerate these pumpkin cinnamon rolls for up to 4 days in an air-tight container. Bring them to room temperature before serving.
What to Serve with Cinnamon Pumpkin Rolls
These cinnamon rolls make the perfect sweet breakfast or snack with a glass of milk or a cup of coffee or tea. Some fresh berries and chocolate are a nice addition, as well. Or make them part of a larger breakfast or brunch with your favorite savory options like sausage, eggs, and bacon.
Tips
- Let your cinnamon rolls cool until they’re warm, not hot, before adding the frosting.
- Fully soften your cream cheese and butter for the best frosting texture.
Frequently Asked Questions
Cinnamon rolls made with crescent dough have an extra hint of buttery flavor and a texture that’s flaky on the outside and soft and chewy on the inside.
Cinnamon rolls can be dry from adding too much flour or overbaking them. Be sure to measure your flour accurately and remove the rolls as soon as they’re golden, not dark brown.
Canned pumpkin is simply pumpkin puree. Pumpkin filling, on the other hand, has added sugar and spices to make filling for pies and other sweet treats.
You sure can. While cream cheese frosting is a classic, you can use buttercream frosting or simple glazes for cinnamon rolls.
Try These Delicious Pumpkin Cinnamon Rolls Today
These pumpkin cinnamon rolls combine two classic flavors into one delicious treat. With all the cinnamon and sugar flavor of cinnamon rolls and the classic autumn flavor of pumpkin, this is going to be a staple in your kitchen during the fall and winter. And since they’re made with canned pumpkin, you can enjoy them all year long!
More Delicious Cinnamon Rolls You’ll Enjoy
These homemade apple pecan cinnamon rolls are a delicious cinnamon roll recipe loaded with chopped apples and pecans, and topped with a delicious icing that melts into the crevasses of each roll.
Pumpkin Cinnamon Rolls
Ingredients
- 2 tubes Pillsbury original crescent dinner rolls
Pumpkin Filling
- 1 cup canned pumpkin
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 cup chopped pecans
Cream Cheese Frosting
- 8 ounce cream cheese
- ½ cup butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven to 375 and spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- On a lightly floured surface, roll out crescent dough. Pinch seams together and roll out a bit to smooth.
Pumpkin Filling
- In a medium bowl, stir pumpkin, brown sugar, cinnamon, nutmeg, salt, and cloves together until combined.
- Spread pumpkin mixture over crescent dough.
- Sprinkle chopped pecans over pumpkin mixture.
- Roll out the second package of crescent dough, pinch seams together and roll a bit more.
- Place on top of the pumpkin mixture, press and then cut lengthwise into 8 pieces.
- Take one strip and pinch the sides together. Twist each strip about 6-7 times and roll into a pinwheel.
- Place each crescent roll into the prepared dish.
- Bake for 18-21 minutes or until golden brown.
Cream Cheese Frosting
- In a medium bowl, beat cream cheese and butter together until smooth.
- Add vanilla and slowly add powdered sugar. Beat until creamy.
- Spread cream cheese frosting over cinnamon rolls and enjoy.
Notes
Tips
- Let your cinnamon rolls cool until they’re warm, not hot, before adding the frosting.
- Fully soften your cream cheese and butter for the best frosting texture.
Nutrition
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