Easy Pumpkin Cinnamon Rolls
These easy pumpkin cinnamon rolls combine the classic flavor of cream cheese-frosted cinnamon rolls with a golden flaky twist, thanks to using crescent dough in place of traditional dough. You have to try it!
Servings: 8 Cinnamon Rolls
Ingredients
- 2 crescent rolls
Pumpkin Filling
- ½ cup canned pumpkin
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 cup chopped pecans
Cream Cheese Frosting
- 2 ounce cream cheese
- 2 tablespoons butter
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 375 and spray a 9x13 baking dish with non-stick cooking spray. Set aside.
Pumpkin Cinnamon Rolls
- On a lightly floured surface, roll out crescent dough. Pinch seams together and roll out a bit to smooth.
- In a medium bowl, stir pumpkin, brown sugar, cinnamon, nutmeg, salt, and cloves together until combined.
- Spread pumpkin mixture over crescent dough.
- Sprinkle chopped pecans over pumpkin mixture.
- Roll out the second package of crescent dough, pinch seams together and roll a bit more.
- Place on top of the pumpkin mixture, press and then cut lengthwise into 8 pieces.
- Take one strip and pinch the sides together. Twist each strip about 6-7 times and roll into a pinwheel.
- Place each crescent roll into the prepared dish.
- Bake for 20-22 minutes or until golden brown.
Cream Cheese Frosting
- In a medium bowl, beat cream cheese and butter together until smooth.
- Add vanilla and slowly add powdered sugar. Beat until creamy.
- Spread cream cheese frosting over cinnamon rolls and enjoy.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual cinnamon rolls in plastic wrap and freeze for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Roll your crescent dough lightly after pinching the seams together. You only want to smooth it out, not stretch it out.
- Use firm, gentle pressure when pressing the top piece of dough onto the filling-topped bottom piece of dough to ensure they are nicely sandwiched together.
- We find it easiest to make the pinwheels by keeping our finger on one end of the strip and using it as the center. Then, we wrap the rest of the strip around it while holding it in place.
- Spray your baking dish with nonstick spray just before filling it to avoid pooling at the bottom of the dish.