A fall take on a decadent favorite — pumpkin cinnamon rolls. Perfect for cozy mornings and seasonal gatherings.
Get ready for crisp weather and sweater season with these easy pumpkin cinnamon rolls. Inspired by a popular nutella cinnamon roll variation, this recipe keeps things simple while delivering rich, seasonal flavor. The generous cream cheese icing makes them irresistibly indulgent — spread it on while the rolls are still warm for the best results.
Below is a straightforward recipe for pumpkin cinnamon rolls with cream cheese icing, ideal for fall breakfasts, weekend brunches, or holiday gatherings.
Easy Pumpkin Cinnamon Rolls
Ingredients for Rolls
- 2 packages (12 oz each) crescent roll dough
- 1 can pumpkin puree
- 2 teaspoons pumpkin spice
- 2/3 cup packed brown sugar
Ingredients for Icing
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk (more if you prefer a thinner glaze)
- 1 tablespoon melted butter
- Dash of salt
Pumpkin Cinnamon Rolls — Method
1. Prepare the dough
Unroll the crescent dough from both packages and press the pieces together to form a single large rectangle. Pinch the seams and perforations firmly to seal so the dough stays intact when rolled.
2. Add the pumpkin filling
Spread the pumpkin puree evenly over the entire surface of the dough. Sprinkle the pumpkin spice and packed brown sugar over the pumpkin layer to distribute flavor and sweetness across the dough.
3. Roll and slice
Carefully roll the layered dough into a log, making sure it’s fairly tight for distinct spiral layers. Slice the log into 12 even rolls for standard portions, or into 6 thicker rolls if you prefer oversized, gooey centers.
4. Bake
Place the sliced rolls into an 8×8-inch baking pan, leaving a little space for expansion. Bake at 350°F (175°C) for about 25 minutes. Baking time may vary depending on roll thickness and oven performance — bake until the rolls are set and lightly golden.
5. Make the cream cheese icing
While the rolls bake, combine the softened cream cheese, powdered sugar, milk, melted butter, and a pinch of salt in a bowl. Whisk until smooth. Add a bit more milk if you’d like a thinner glaze instead of a thick frosting.
6. Ice and serve
Allow the rolls to cool for a few minutes after baking — enough so the icing won’t completely melt away, but still warm. Spread the cream cheese icing over the top and serve immediately for the best soft, gooey texture.
Recipe: Emma Spear
Photography: Brittni Mehlhoff
These pumpkin cinnamon rolls capture the flavors of fall and are perfect for leaf-peeping weekends, holiday breakfasts, or a cozy dessert. They’re easy to make, visually appealing, and ideal for sharing — tuck this recipe away for Thanksgiving morning or any festive occasion.
If you try them, enjoy — and feel free to share how they turned out!
Easy Pumpkin Cinnamon Rolls
Brittni
Ingredients
- 2 packages 12 oz crescent rolls
- 1 can pumpkin puree
- 2 teaspoon pumpkin spice
- ⅔ cup packed brown sugar
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 2 Tbs milk
- 1 Tbs melted butter
- dash of salt
Instructions
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Roll out both packages of crescent dough and press seams together to form a single rectangle. Pinch perforations to seal.
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Spread pumpkin puree over the dough, then evenly sprinkle pumpkin spice and brown sugar.
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Roll the dough into a log and cut into 12 rolls or 6 larger rolls, depending on preferred size.
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Place in an 8×8-inch pan and bake at 350°F for about 25 minutes, or until set and lightly golden.
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Meanwhile, whisk the cream cheese, powdered sugar, milk, melted butter, and a dash of salt until smooth. Adjust milk to reach desired consistency.
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Let the rolls cool briefly, then spread the icing over the warm rolls and serve.
