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Pumpkin Spice Cinnamon Rolls

These Pumpkin Spice Cinnamon Rolls with cream cheese icing are delicious and so easy! They are made with crescent rolls and make the perfect fall breakfast, brunch or dessert.

Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

I am a cinnamon roll addict and I could eat cinnamon rolls every day and never get tired of them. I have an entire board on Pinterest just for cinnamon roll recipes. It’s bad but so good at the same time. I may need an intervention!

Let’s talk about these delicious Pumpkin Spice Cinnamon Rolls. If you aren’t a fan of working with yeast or don’t have the time then you will love this recipe. It uses crescent rolls which is a huge time saver.

Pumpkin Spice Cinnamon Rolls Recipe

Pumpkin Spice Cinnamon Rolls Ingredients

To make these delicious Pumpkin Spice Cinnamon Rolls you will need crescent roll dough, unsalted butter, canned pumpkin, light brown sugar and pumpkin pie spice.

Pumpkin Spice Cinnamon Rolls Ingredients

Ingredient List

1 Pillsbury crescent roll dough tube
1 tbsp unsalted butter – melted a little bit
2 tbsp canned pumpkin (not pie filling)
½ cup light brown sugar
2 ½ tsp pumpkin pie spice

Frosting Ingredients

4 oz cream cheese – room temperature
2 tbsp unsalted butter – softened
pinch of salt
1 cup powdered sugar
3 tbsp milk
1 tsp vanilla extract

How To Make Pumpkin Spice Cinnamon Rolls

Preheat the oven to 375 degrees. Prepare a 9 inch pie pan with non-stick spray. Unroll the crescent roll sheet and push all of the seams together, making one solid sheet.

In a small bowl, combine the semi-melted butter and pumpkin. Spread the pumpkin mixture over the entire sheet of dough, reaching all of the edges.

Pumpkin Cinnamon Roll Crescent dough

In another bowl, combine the brown sugar and pumpkin pie spice. Then, sprinkle all over the top of the sheet, reaching all of the edges.

Pumpkin Spice Cinnamon Roll Mixture

Roll the sheet up from the short end, to the other short end.

To cut your slices, use a string such as floss or butcher string, tie it around the log and pull tight until a slice has been made. This will prevent your slices from being smashed with a knife. Do this until you have made 8-9 slices.

Pumkin Cinnamon Roll Rolled Dough

Arrange the cinnamon rolls in your pan, giving them plenty of space to expand in the oven. Bake for 15-20 minutes, until golden brown on top.

Pumpkin Spice Cinnamon Roll Pan

While baking, prepare the frosting. Using a mixer beat together the cream cheese and butter until fluffy. Add in the salt, vanilla, and milk and slowly add in the powdered sugar. If your glaze is too thick, add a little more milk.

When your rolls are done, let them cool for a few minutes and then drizzle the frosting all over the top. These are best served warm.
Pumpkin Spice Cinnamon Rolls Cooked

Hope you enjoy these easy and delicious Pumpkin Spice Cinnamon Rolls with cream cheese icing!

Easy Pumpkin Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

These Pumpkin Spice Cinnamon Rolls with cream cheese icing are delicious and so easy! They are made with crescent rolls and make the perfect fall breakfast, brunch or dessert.

Course Breakfast, Dessert
Cuisine American
Keyword Pumpkin Spice Cinnamon Rolls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Recipes Simple

Ingredients

  • 1 Pillsbury crescent roll dough tube
  • 1 tbsp unsalted butter – melted a little bit
  • 2 tbsp canned pumpkin (not pie filling)
  • 1/2 cup light brown sugar
  • 2 1/2 tsp pumpkin pie spice

Frosting

  • 4 ounces cream cheese – room temperature
  • 2 tbsp unsalted butter – softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

  1. Preheat the oven to 375 degrees. Prepare a 9-inch pie pan with non-stick spray.

  2. Unroll the crescent roll sheet and push all of the seams together, making one solid sheet.

  3. In a small bowl, combine the semi-melted butter and pumpkin. Spread the pumpkin mixture over the entire sheet of dough, reaching all of the edges.

  4. In another bowl, combine the brown sugar and pumpkin pie spice. Then, sprinkle all over the top of the sheet, reaching all of the edges.

  5. Roll the sheet up from the short end, to the other short end.

  6. To cut your slices, use a string such as floss or butcher string, tie it around the log and pull tight until a slice has been made. This will prevent your slices from being smashed with a knife. Do this until you have made 8-9 slices.

  7. Arrange the cinnamon rolls in your pan, giving them plenty of space to expand in the oven. Bake for 15-20 minutes, until golden brown on top.

  8. While baking, prepare the frosting. Using a mixer beat together the cream cheese and butter until fluffy. Add in the salt, vanilla, and milk and slowly add in the powdered sugar. If your glaze is too thick, add a little more milk. 

  9. When your rolls are done, let them cool for a few minutes and then drizzle the frosting all over the top. These are best served warm.

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