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5 from 1 vote

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are oh-so-easy when you make them with crescent roll dough! Swirls of pumpkin puree, brown sugar, and pumpkin pie spice add cozy fall flavor, while the cream cheese frosting takes them over-the-top.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: cinnamon roll, pumpkin, pumpkin cinnamon rolls, pumpkin dessert
Servings: 8 servings
Calories: 169kcal
Author: Kasey Schwartz



  • 1 can crescent rolls
  • ¾ cup pumpkin puree
  • 4 tbsp dark brown sugar
  • 1 tbsp pumpkin pie spice
  • 1 tsp kosher salt


  • 3 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 tbsp unsalted butter room temperature
  • 1 tsp vanilla extract
  • 1 tbsp whole milk as needed


  • Preheat the oven to 350F. Grease a 9x13 baking dish.
  • On a clean work surface, roll out the dough until flat. Pinch the seams together. Spread the pumpkin puree evenly over the entire surface of the dough. Sprinkle the brown sugar, pumpkin pie spice, and salt over the top.
  • Roll the dough into a log and cut into 8-9 pieces. Place each piece into the prepared baking dish. Bake for 20-25 minutes or until golden brown. Let cool in the pan for 10 minutes.
  • While the rolls cool, prepare the frosting by whisking together the cream cheese and powdered sugar. Beat in the butter and vanilla. Use the milk to thin, if needed, to the desired consistency.
  • Drizzle frosting over the slightly cooled rolls to serve.


Calories: 169kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 356mg | Potassium: 79mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3810IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg