Shortcut Pumpkin Cinnamon Rolls

These shortcut cinnamon rolls are made with crescent roll dough, canned pumpkin, pumpkin pie spice, and a creamy maple cream cheese icing that’s sure to satisfy your sweet tooth!

Fall is the perfect time to indulge in all things pumpkin, and what better way to do so than with a warm and cozy batch of pumpkin cinnamon rolls?

To start, you’ll need to gather your ingredients. The recipe calls for crescent roll dough, canned pumpkin, brown sugar, butter, pumpkin pie spice, and heavy cream for the rolls, and whipped cream cheese, maple syrup, and vanilla extract for the icing.

Once you have everything ready, it’s time to get started. First, preheat your oven to 375 degrees Fahrenheit and prepare a baking dish by greasing it with cooking spray. Next, mix together the canned pumpkin, brown sugar, melted butter, pumpkin pie spice, and heavy cream in a bowl.

Unroll the crescent roll dough onto a floured surface and press the seams together to form one large rectangle. Spread the pumpkin mixture evenly over the dough, leaving a small border around the edges. Starting from one of the long edges, tightly roll the dough up into a log.

Use a sharp knife to slice the log into individual rolls, each about 1 1/2 inches thick. Place the rolls into the prepared baking dish, leaving a bit of space between them to allow for rising. Bake the rolls for 15-20 minutes, or until they are golden brown and fully cooked through.

While the rolls are baking, you can prepare the icing. In a separate bowl, mix together the softened whipped cream cheese, maple syrup, and vanilla extract until smooth and creamy.

Once the rolls are done baking, remove them from the oven and allow them to cool slightly before spreading the icing over the top. Serve the rolls warm and enjoy!

These pumpkin cinnamon rolls are perfect for a cozy fall breakfast or brunch, or even as a sweet treat to enjoy throughout the day. They are easy to make and require just a few simple ingredients, making them a great option for a quick and delicious fall treat. So next time you’re craving something pumpkin-spiced, give this recipe a try and indulge in the warm and comforting flavors of fall.

How to Make Cinnamon Rolls with Cresent Rolls

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Shortcut Cinnabon Style Pumpkin Cinnamon Rolls

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For the Cinnamon Rolls

  • 2 packages crescent roll dough
  • 1/2 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1/4 cup butter (melted)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 cup heavy cream

For the Icing

  • 1 cup whipped cream cheese (softened)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract


For the Cinnamon Rolls

  1. Preheat your oven to 375F. Lightly butter a 9” baking dish.
  2. Lightly flour your work surface and unroll the crescent dough. If using standard crescent dough, pinch the seems together so you have one large sheet.
  3. In a small bowl, combine the canned pumpkin, brown sugar, melted butter, and pumpkin pie spice. Stir to combine.
  4. Divide the pumpkin mixture evenly between the two crescent sheets. Spread the mixture out into an even layer— make sure to go all the way to the edges.
  5. Next, starting at the shorter end of the rectangle, roll the crescent dough tightly into a log.
  6. Note: By shorter end, I mean the end with the smaller side on the rectangle— see photo for example.
  7. Cut off the ends of the log (so you have straight edges) and then cut it into 6 equal pieces.
  8. Note: To ensure even pieces, cut the log in half and then cut each half in thirds.
  9. Place the rolls cut side up about 1/2” apart in the buttered baking dish.
  10. Pour the heavy cream evenly over the cinnamon rolls.
  11. Bake for 18-20 minutes, or until the cinnamon rolls are golden brown on top.
  12. Allow the cinnamon rolls to set for at least 5 minutes before enjoying. This will allow them to finish cooking and ensure that you don’t end up with soggy centers.

For the Icing

  1. Whisk together the cream cheese, maple syrup, and vanilla in a small bowl until fully combined. Use immediately or:
  2. If you’d like to be able to pour the icing, microwave it for 15 seconds and then use immediately.
  3. If you’d like a thicker, spreadable icing, place it in the refrigerator for 10 minutes before using.
  4. Cinnamon rolls can be kept in an airtight container in the refrigerator for up to 2 days. Reheat them individually in the microwave for 15 seconds before enjoying.

Recipe Notes

  1. Prep Time: 5 minutes. Cook Time: 20 Minutes. Rest Time: 5 minutes. Total Time: 30 minutes.
  2. This recipe can be made with traditional crescent rolls or crescent sheets.
  3. Light or dark brown sugar will work in this recipe.
  4. You can substitute 1 1/4 tsp of cinnamon and 1/4 tsp of nutmeg for the pumpkin pie spice.
  5. You must use heavy cream in this recipe— lower fat milks are not a recommended substitute.
  6. You can use standard cream cheese, although it will be more dense. For a light, soft icing, I recommended using whipped cream cheese.
  7. I recommend using Grade A Maple Syrup but use whatever you like the taste of.
  8. Cutting into the cinnamon rolls before they have had a chance to rest will result in soggy (undercooked) centers. Allowing them to set is crucial.

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