Easy Pumpkin Spice Cinnamon Rolls

Pumpkin season is here and nothing is more comforting than a hot, delicious pumpkin cinnamon roll!

Who doesn’t love the taste of pumpkin spice? And flaky pastry?

Rich, sweet, and warm – the perfect fall treat to transition you into the holiday season and spirit.

Below, I’ll go through how to make these delicious treats.

Why its Time to Fall in Love with Pumpkin

One of the things I love about this recipe, besides the taste, is how the pumpkin makes it a bit healthier than traditional cinnamon rolls.

Pumpkins are full of fiber. In fact, they have more fiber than wonder vegetable, kale. They also have a lot of potassium (more than banana, even) and are packed with other nutrients, including iron and magnesium.

With all this goodness, pumpkin is also pretty low calorie – canned pumpkin has less than 100 calories per can and is very low fat, too.

Despite the nutritional boost you get from adding in some pumpkin, the flavor doesn’t overwhelm in this recipe. Instead, you get a light hint of the pumpkin flavor, which is lovely with the brown sugar pumpkin spice filling.

I glaze them with a powdered sugar and cream cheese glaze, which adds a lovely sweetness to compliment the spice.

Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Yield: 16 small cinnamon rolls


  • 2 canisters of Pillsbury Crescent Rounds
  • 2 tablespoons butter (to be melted)
  • 1 tablespoon milk
  • ½ cup canned pumpkin purée (make sure it’s pure pumpkin purée, not pumpkin pie filling)
  • ¼ cup packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 block of cream cheese (8 oz), softened
  • 3 cups powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract


  1. Preheat your oven to 375F and lightly spray a 12-inch cake pan with cooking or baking spray.
  2. Separate Pillsbury Crescent dough into 16 pieces, unrolling each and laying flat.
  3. Melt butter in a microwave for 30 to 60 seconds, and brush each piece of dough with a coating of melted butter.
  4. In a small mixing bowl, combine the pumpkin purée, milk, brown sugar, cinnamon and nutmeg, and mix together.
  5. Divide the pumpkin and brown sugar filling evenly among the 16 pieces of dough, spreading a thin layer over each.
  6. Roll up each piece of dough, carefully pinching the seams together.
  7. Arrange the rolled up cinnamon rolls in the greased pan, leaving about 1 inch between them.
  8. Bake on the middle rack for 16 to 18 minutes, until tops are golden brown.
  9. While the cinnamon rolls bake, prepare cream cheese frosting.
  10. Using a stand mixer or hand mixer, beat the cream cheese for about 1 minute until it’s soft and creamy.
  11. Add in powdered sugar slowly, continuing to beat as you go until the mixture is combined.
  12. Add in pumpkin pie spice and vanilla, mixing until thoroughly combined.
  13. Brush or drizzle each roll with frosting when they come out of the oven and are still warm.