How To: Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are a delicious falltwist to a classic breakfast favorite.


Reagan Brewer

Staffer Reagan Brewer pictured a tin of freshly baked pumpkin cinnamon rolls. This pastry is a way start of the fall season with a sweet and warm pumpkin treat as the days get colder.

Of the limitless pumpkin food items, pumpkin cinnamon rolls are a must. Many people love the fall season and the delicious food that comes along with it. Taking that into consideration, adding a pumpkin cinnamon roll to one’s breakfast can be a great way to start an autumn day. 



  • One can crescent rolls
  • Half a cup of pumpkin puree
  • Four tablespoons of light brown sugar
  • One teaspoon of pumpkin pie spice
  • Three ounces of softened cream cheese
  • One and a half cups of powdered sugar
  • Two tablespoons of melted butter
  • One teaspoon of vanilla extract
  • Two tablespoons of milk



  1. Preheat the oven to 350 degrees.
  2. Grease a nine inch round pan with cooking spray.
  3. Unroll crescent roll dough.
  4. Firmly press perforations on the premade dough together to seal, making it one large sheet.
  5. Spread pumpkin puree evenly over the dough.
  6. Evenly sprinkle brown sugar and pumpkin pie spice over the pumpkin puree.
  7. Starting at the short end of the dough, roll it up into a log.
  8. Cut the roll into eight or nine pieces and place into the baking dish.
  9. Bake for 20 to 22 minutes, or until the edges turn slightly brown.
  10. Let cool in the pan.


Instructions for cream cheese topping

  1. In a medium bowl, mix together the cream cheese, powdered sugar, vanilla extract, butter and milk.
  2. Spread over the pumpkin cinnamon rolls once they have cooled.


These cinnamon rolls are best enjoyed warm. Pairing the cinnamon rolls with a pumpkin spice latte can provide for the perfect fall morning.