Pumpkin Cinnamon Rolls are made in just 30 minutes! Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting.

These Pumpkin Cinnamon Rolls could not be any easier to make or taste any more delicious. The kids can absolutely help (mine did!) and they only take 30 minutes to make.

They are best served fresh and hot out of the oven with a healthy dose of the homemade cream cheese frosting on top! If you like the pumpkin and cream cheese combo, make sure and also check out my favorite Pumpkin Cream Cheese Swirl Muffins!


  • 1 package (12 oz) grands crescent rolls
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup packed brown sugar
  • 3 oz cream cheese
  • 1 1/2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon milk


  1. Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper, set aside.
  2. Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square). Firmly press perforations to seal.
  3. Spread pumpkin evenly over each dough rectangle.  Sprinkle pumpkin pie spice and brown sugar evenly over rectangles.
  4. Starting at one end, roll the dough over the pumpkin/brown sugar mixture.
  5. Using a serrated knife, cut each roll into 8 equal slices. Place slices, cut side down, in prepared pan.
  6. Bake for 20 to 22 minutes, until turning lightly golden at the edges.
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For Complete ìnstructìons : thenovicechefblog.com


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