Make Easy Pumpkin Cinnamon Rolls Using Crescent Dough!
Pick up a package of buttery crescent dough and create some delicious pumpkin cinnamon rolls in no time!
Baking pumpkin cinnamon rolls are a cinch with this easy dough shortcut!
If you love homemade cinnamon rolls for breakfast but need a faster, low effort version, listen up! The next time you’re at the store, pick up a crescent roll dough sheet and create some delicious pumpkin cinnamon rolls with only about 10 minutes of prep time.
The result is a warm, caramelized cinnamon roll with delicious sweet pumpkin spice filling that is perfect for fall. The crescent roll is flaky and buttery, and the cream cheese drizzle is a delicious addition. Your family will be so impressed, but shhhh… don’t let them know how easy this was! 😄
Tips for making pumpkin cinnamon rolls using crescent roll dough:
- Look for the sheet of Pilsbury crescent dough next to the Pilsbury crescent rolls (the ones that are scored into triangles), as they will be the easiest to use. You can use the actual crescent rolls, just be sure to roll it out on a cutting board into one straight rectangle.
- Be sure to use pumpkin purée for this idea as it has a bit thicker consistency. I tried using pumpkin pie filling at first for this recipe, but it was much thinner and watery so it didn’t work out quite as well as the purée.
- Before starting, powder your cutting board or surface with a little flour so the dough won’t stick. You could also prep it with a piece of parchment paper.
Pumpkin Cinnamon Rolls Using Crescent Dough
yield: 7 SERVINGS
prep time: 10 MINUTES
cook time: 13 MINUTES
total time: 23 MINUTES
Warm cinnamon rolls with pumpkin pie filling using store-bought buttery crescent dough as a shortcut.
Ingredients
For the cinnamon rolls:
- 8 oz. sheet crescent roll dough
- 1/2 cup pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1/4 cup light brown sugar
For the cream cheese icing:
- 4 oz. cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Directions
1
Preheat the oven to 350 degrees. Grease a pie pan or 8-inch square pan.
2
Unroll the sheet of dough onto a floured surface. Arrange it so it's an even rectangle, or as close as possible.
3
Spread the pumpkin purée over the top of the dough leaving about an inch or so from the edges. Sprinkle the pumpkin pie spice over that. Sprinkle the brown sugar over the dough as well.
4
Start from one side and roll the dough tightly until you get a log or tube shape.
5
Cut about 7 slices using a knife. Place the rolls in the prepared pan.
6
Bake for around 23-25 minutes until the cinnamon rolls are puffy and slightly browned.
7
Meanwhile, use a hand mixer and bowl to whip together the ingredients for the cream cheese icing into a smooth consistency. Start with 1 tablespoon of milk and add more as needed to thin out the icing. Drizzle it over the top of the baked rolls and enjoy!
What a fun and simple pumpkin baking idea!
I love this kitchen shortcut of using the crescent dough! The pumpkin cinnamon rolls turned out beautifully and will be a big hit among pumpkin spice fans.
Enjoy a cinnamon roll (or two 😉) with a warm cup of coffee and you’ll be in heaven!
Here’s what my teammate Jenna thought of these pumpkin cinnamon rolls:
“This is officially the best way to eat cinnamon rolls…stuffed with pumpkin! I have been fully indulging in all things pumpkin, and this is at the top of the list! And the best part? This recipe SUPER easy to throw together! I usually make a from-scratch pumpkin pie on the nights we carve pumpkins, but tonight I threw this together quickly and it was a hit.
“I also loved the frosting so much. The kids were eating it by the spoonfuls! Just like the rolls, it was so quick to throw together and made these pumpkin cinnamon rolls that much more amazing! Two thumbs way up!”
I make these often. In fact my granddaughter who is 7 now makes them when she comes over to stay the night. They are a family favorite! I have started using store bought cinnamon butter when I can find it at the store. So yummy 😋
We make them without pumpkin. Just cinnamon
These look yummy. And very simple. Love it!!
Oh thanks Crystal!
Thanks for the idea. My kids were so excited to make these this morning. We cut the roll into 8 pieces because we have 4 people. Accompanied it with some turkey sausages. And I made the frosting with confectioners sugar, milk and vanilla. Way less calories. 😉
YAY! You’re so welcome! Thanks so much for letting us know how well you enjoyed this recipe! 🤗💕