Description
Easy and delicious pumpkin cinnamon rolls made with crescent rounds, pumpkin puree, and warm spices, topped with a creamy frosting.
Ingredients
Scale
- 2 cans (16 ounces, total) Pillsbury Crescent Rounds
- 3 tablespoons butter, melted
- ½ cup pumpkin puree, not pumpkin pie filling
- 1 tablespoon milk
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 4 ounces cream cheese, softened (for frosting)
- 1½ cups powdered sugar (for frosting)
- ¼ teaspoon pumpkin pie spice, or to taste (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
- Preheat oven to 375°F.
- Unroll crescent rounds and brush with melted butter.
- Spread pumpkin puree evenly over the dough.
- Sprinkle brown sugar, cinnamon, and nutmeg over the pumpkin layer.
- Roll up the dough tightly and cut into slices.
- Place rolls on a baking sheet and bake for 12-15 minutes.
- While baking, mix cream cheese, powdered sugar, pumpkin pie spice, and vanilla for the frosting.
- Let rolls cool slightly before frosting.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust frosting sweetness to taste.
- Best served warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 18g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pumpkin, cinnamon rolls, dessert, easy baking