Ready for fall weather (and sweaters) with this super easy pumpkin cinnamon rolls recipe! Inspired by last year’s nutella cinnamon rolls, this recipe is oh-so-simple and all kinds of yum. I mean, do you see the overwhelming amount of cream cheese icing on these things? You know they’re going to be good with that amount of icing, right?
Want to make your own? Click through for the super easy recipe for pumpkin cinnamon rolls (with cream cheese icing).
Super Easy Pumpkin Cinnamon Rolls for Fall
Ingredients for Rolls
- 2 packages (12 oz) crescent rolls
- 1 can pumpkin puree
- 2 teaspoon pumpkin spice
- 2/3 cup packed brown sugar
Ingredients for Icing
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 2 Tbs milk
- 1 Tbs melted butter
- dash of salt
Begin by rolling out the crescent dough from both packages of crescent rolls. Connect the pieces together to create one long rectangle. Pinch the perforations together to seal.
Spread the pumpkin puree across the entire surface. Sprinkle with 2 teaspoons of pumpkin spice and 2/3 cup brown sugar evenly across the pumpkin puree.
Then roll up the dough and slice evenly into 12 rolls OR 6 super thick rolls (if you roll it up the opposite way).
Arrange in a 8×8 baking pan and bake for 25 minutes at 350 degrees (or longer depending on the thickness of the pumpkin filling, your oven, etc.)
While the pumpkin cinnamon rolls are baking, prepare the icing by mixing together all of the icing ingredients. You can add more milk if you want more of a glaze. When the pumpkin cinnamon rolls are finished baking and have had a few minutes to cool (but not long enough to get cold), spread the icing directly over the top and serve while still warm.
Recipe Emma Spear
Photography Brittni Mehlhoff
These pumpkin cinnamon rolls will definitely get you in the mood for the changing leaves and cooler weather.
But they’d also be perfect for breakfast (or dessert) around Thanksgiving time. So be sure to bookmark this one for the holidays! And if you do make them, let me know what you think!