Shortcut Pumpkin Cinnamon Rolls
You’ll love making these shortcut pumpkin cinnamon rolls anytime of year. It’s a fast and simple way to enjoy a most delicious dessert. Bake a batch soon and taste the deliciousness!
It does not have to be autumn to enjoy these delicious pumpkin cinnamon rolls.
When I came up with this recipe years ago, I didn’t think my whole family would love them so much that they would ask for them year round.
That’s how good these cinnamon rolls are.
So easy using a tube of crescent rolls and a few pantry ingredients.
The frosting just brings these over the top for the perfect balance of sweetness.
I used pumpkin butter in this recipe. It’s sweeter than canned pumpkin but, you can always use canned pumpkin. I would just suggest adding some sugar and cinnamon to the pumpkin.
Taste and see if it’s sweet for your liking. My family thinks they are just sweet enough. As they say, perfect!
I buy pumpkin butter in the grocery store right by the peanut butter and jelly. But, I also buy a jar or two online right here. I happen to love this brand.
Pumpkin butter is also so delicious on toast or add a dollop to your yogurt. Next time you’re at the market, don’t forget to grab a tube of crescent rolls and the few other ingredients for these cinnamon pumpkin gems.
Bet your family and friends will love them like we do.
Shortcut Pumpkin Cinnamon rolls
Yields: 10 servings
How is this yummy recipe made?
Print recipe below
Shortcut Pumpkin Cinnamon Rolls
- 1 tube crescent rolls
- 1/4 cup pumpkin butter, If using plain canned pumpkin in it’s place, add brown sugar and cinnamon to taste
- 1/4 cup packed light brown sugar
- 2 tsp cinnamon
Cream cheese frosting
- 3 ounces softened cream cheese
- 1/4 cup softened unsalted butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp fine sea or kosher salt
- 1 tbsp milk, more if needed for consistency
1.Preheat the oven to 350 degrees. Spray an 8×8 baking dish with non-stick cooking spray, set aside.
2.Open the crescent dough and unroll.
3.Carefully spread the pumpkin butter over the dough.
4.Sprinkle the brown sugar and cinnamon over the top of pumpkin butter.
5.Gently roll the dough into a log starting on the shorter side.
6.Use a sharp serrated knife to slice the log into 10 slices and place in the prepared baking dish as shown in photo above.
7.Bake 17-21 minutes, they will brown slightly. Then, remove from the oven and set pan on a wire cooling rack.
8.While the cinnamon rolls are cooling combine the cream cheese frosting ingredients. If the mixture is too thick add a little bit more milk to thin.
9.Gently spread the frosting over the cinnamon rolls using a small rubber spatula works well. Best when served warm. Enjoy the deliciousness!
I love this recipe so much. It’s so easy and you’ll love how these yummy pumpkin cinnamon rolls come out. That’s why I make them year round. Pumpkin recipes are always great anytime of year.
Before leaving, check out another delicious pumpkin recipe. Don’t forget to check out all the others too.
The combo of a pumpkin pie and pecan pie is out of this world delish!
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Bye for now!
Wait! Before you go, here’s the pumpkin cinnamon rolls photo again, pin to save for later and enjoy!