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Shortcut Pumpkin Cinnamon Rolls

You’ll love making these easy-peasy 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! 
Course Autumn Dessert, Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword cinnamon rolls, crescent rolls, pumpkin butter, pumpkin cinnamon rolls, shortcut recipes
Servings 10
Author Pam


  • 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. 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!