Pumpkin Spice Cinnamon Rolls Quick and Easy
As an Amazon Associate I earn from qualifying purchases.
How to Make Pumpkin Spice Cinnamon Rolls
These quick and easy pumpkin spice cinnamon rolls have become a specialty dish of my 9 year old niece, Elle. She takes great care in making them and loves cutting them apart with dental floss!
With just a few simple ingredients and a few minutes time you can have these special little treats. They start with canned crescent rolls, canned pumpkin, and some other ingredients you likely already have in your pantry!
The flavor is decidedly different and perfect for this season.
To make pumpkin spice cinnamon rolls you’ll need:
- Crescent roll dough
- Butter (room temp)
- Canned pumpkin (not pie filling)
- Brown sugar (light or dark)
- Pumpkin pie spice
Now this only takes a little bit of pumpkin so what we do is put the rest in a container in the fridge or freezer so we can make these again or use it for other recipes.
1. Roll out dough and press the seams together a bit.
2. Stir together pumpkin and softened butter. Spread this over the dough.
3. Stir together brown sugar and pumpkin pie spice and sprinkle over dough.
4. Roll that up and squeeze it together with your hands a little bit to form a nice log. Use dental floss to cut into 8 pieces.
Tips for Making Cinnamon Rolls look purty!
Use *unflavored* dental floss to avoid smushing the rolls or tearing them. Wrap it around and then pull together to cut perfect little circles like in the image above. This also keeps them from being oddly shaped because if you press them with a knife they would be more like ovals.
Having said this, feel free to just use a knife if you want. Respect to the rebels out there.
5. Place them in a greased, 9 inch pie plate. It is tempting to put them all together in the pan but make sure you spread them out a bit because they will spread as they bake up.
6. Bake this at 375 for about fifteen minutes, or until they are lightly golden on top.
Try not to over bake but if you do rest easy knowing you can cover that up with extra icing! I wish all mistakes in life could be managed that way.
ooooh look at those Cinnamon Rolls!!!
7. Mix up your glaze OR take a can of store bought frosting (I like vanilla or cream cheese), heat it in the microwave for about 30 seconds (after you remove the foil lid of course), and drizzle it over your cinnamon rolls.
You know you better eat you some of this quick!
Ingredients
- 1 tube crescent roll dough 8 crescent size
- 1 tablespoon room temp butter
- 2-4 tablespoons canned pumpkin not pie filling
- 1/2 cup brown sugar light or dark
- 2.5 teaspoons pumpkin pie spice
for icing
- Either a can of store bought frosting vanilla or cream cheese
- or 1/2 cup confectioner's sugar
- 1 tablespoon softened butter
- 1 tablespoon milk
- and a little vanilla
Instructions
- Preheat the oven to 375 degrees. Spray a 9 inch pie plate with cooking spray and set aside.
- Open the crescent roll sheet and roll it out, pressing the seams together.
- In a small bowl, stir together softened butter and pumpkin until well blended.
- Spread the pumpkin mixture over the entire sheet of dough, reaching all of the edges.
- In a separate bowl, combine the brown sugar and pumpkin pie spice. Then, sprinkle all over the top of the sheet, reaching all of the edges.
- Roll the crescent roll dough up, longways, and press lightly into a log.
- To cut your slices, use a string such as floss or butcher string, tie it around the log and pull tight until a slice has been made. This will prevent your slices from being smashed with a knife. If you are a rebel, see other instructions with blog post. Do this until you have made 8 slices.
- Arrange the cinnamon rolls in your pan, giving them room to expand in the oven. Bake for about fifteen minutes, or until lightly golden on top.
To ice
- If using a store bought icing, remove lid and foil seal and microwave for about 30 seconds, Stir and drizzle over rolls. Save the rest for another use. (It's the holidays, we always need icing!)
To make a glaze
- Place confectioner's sugar and butter in a small bowl. Use a fork to cut butter into the sugar until well combined. Add milk and stir until all lumps are removed. Drizzle over rolls.
Video
Notes
**Best eaten warm - but I bet you already knew that 🙂
Nutrition
You might enjoy these recipes:
Cinnamon Roll French Toast Bake
Upside Down Cranberry Pecan Cinnamon Rolls
Stuffed Cinnamon Rolls Easy To Make
Cinnamon Cobbler Warm and Wonderful
Anyone who gives you a cinnamon roll, fresh out of the oven, is a friend for life.
~Daniel Handler
Follow me on Facebook by clicking here
I need a post on keeping your brown sugar from getting hard/solid. Then go on to tell us how to revive it once it has. These are gonna be yummy just as soon as I chisel off enough brown sugar from my rock. Love ya. Ma
Would this work to make cinnamon rolls (family doesn’t like pumpkin)?
sure would! I’d use all butter in place of the pumpkin/butter mixture.
Would this make easy cinnamon roll using butter, brown sugar/granulated sugar mix, and cinnamon for the filling?
Would this make easy cinnamon roll using butter, brown sugar/granulated sugar mix, and cinnamon for the filling?
sure would!
Do you think this would work with apple butter? Or a blueberry jam? I would love to make a variety of flavors for a brunch potluck.
oh my goodness, apple butter is brilliant! I think all of your ideas are wonderful!
I’m going to make these ! Thanks for sharing this recipe Christy.
I hope you enjoy them Barbara!!!