Pumpkin Cinnamon Rolls are oh-so-easy when you make them with crescent roll dough!
Crescent roll dough Pumpkin puree Dark brown sugar Pumpkin pie spice Kosher salt Cream cheese Powdered sugar Unsalted butter Vanilla extract Whole milk
On a lightly floured surface, use a rolling pin to roll out the dough until it’s a flat rectangle.
Spread the pumpkin puree over the entire surface of the dough in an even layer. Sprinkle the brown sugar, pumpkin pie spice, and salt over the puree.
Roll the dough into a log, then use a sharp knife to cut the log into 8 or 9 slices.
Place each roll in the baking dish. Place the pan in the oven and bake until the Pumpkin Cinnamon Rolls are golden brown.
While the rolls cool, start the frosting. Whisk together the cream cheese and powdered sugar in a medium bowl, then beat in the butter and vanilla.
Frost the Pumpkin Cinnamon Rolls after they’ve cooled slightly, but are still slightly warm. Serve immediately.
Swirls of pumpkin puree, brown sugar, and pumpkin pie spice add cozy fall flavor, and the cream cheese frosting takes them over the top.
These Pumpkin Cinnamon Rolls take all that ooey-gooey goodness you love, add pumpkin and cozy spices, and do it all with crescent roll dough.