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These Pumpkin Cinnamon Rolls come together in just 30 minutes with crunchy pecans and a sweet marshmallow glaze! A fun fall breakfast everyone will enjoy!
Pumpkin Cinnamon Rolls are just a perfect fall treat. Whether you are eating them for breakfast, snack or even dessert – these absolutely do not disappoint.
HERE IS WHAT OUR READERS ARE SAYING:
“Perfect cinnamon rolls for a weekend brunch. We LOVE pumpkin everything, and since the dough is readily available this is going to be made all year long! That marshmallow glaze is amazing!” – Sandra
My easy version is made with crescent roll dough, pure pumpkin puree, pecans, and yummy cream cheese marshmallow frosting! How can you get any more simple than that?
The best part is, these cinnamon rolls are on your breakfast table in about 30 minutes! When you combine tasty and quick, we absolutely cannot get enough of that around here.
Cinnamon Rolls are one of those recipes that I absolutely adore and we loooove making all sorts of them, but these Pumpkin ones are at the top of my list, especially because of their ease.
If you are wanting that simple yet tasty treat that is great for many meals, then you have to make my Pumpkin Cinnamon Rolls ASAP!
Some of my other favorite cinnamon roll recipes that we have on our website include: Soft Cinnamon Rolls, Quick and Easy Cinnamon Rolls and Lemon Berry Sweet Rolls.
WHY THIS RECIPE WORKS:
- With minimal and easy to find ingredients, these come together in no time.
- You can easily double this recipe to make more to serve more people.
- The texture from the crunchy center, soft outsides and gooey topping work so well together.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Marshmallow creme
Milk
Vanilla bean paste or extract
HOW TO MAKE PUMPKIN CINNAMON ROLLS:
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Preheat oven to 350 degrees. Prepare a 9×9 baking dish. Set aside.
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Mix together the pumpkin and butter in a small bowl. Set aside.
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Mix together the brown sugar, pumpkin spice, and cinnamon. Set aside.
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Roll out crescent roll dough sheet.
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Spread the pumpkin mixture evenly over dough. Sprinkle the brown sugar mixture over dough, then sprinkle the pecans and gingersnaps evenly over dough.
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Roll up tightly cut into 9 even pieces.
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Set the rolls cut side up in the greased baking dish.
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Bake for 25-30 minutes until golden brown and cooked through.
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To make the glaze, cream together the cream cheese, marshmallow, and butter. Add in the milk and vanilla, mix until smooth and combined.
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Spread over cooled cinnamon rolls.
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Garnish with more pecans and gingersnaps if desired.
CAN I ADD ANY OTHER TOPPINGS:
Yes! Other yummy toppings include traditional cream cheese frosting, caramel sauce, powdered sugar glaze, or a drizzle of white chocolate.
These pretty much work great with any of your favorite cinnamon roll toppings so just use what you like, we just especially like the marshmallow.
DO I HAVE TO USE THE PUMPKIN SPICE?
If you don’t have pumpkin spice you can use all cinnamon and a pinch of nutmeg if you have it.
ARE THE GINGERSNAPS NECESSARY FOR THIS RECIPE?
No, the gingersnaps are just a fun addition that we like to make the center and topping have a little more texture and flavor.
The flavors really play well together, you can absolutely leave them out if you are not a fan and just use pecans.
HOW TO STORE:
These can be stored covered or in an airtight container in the refrigerator where they will last for up to 5 days.
They can also be frozen with or without the topping in a freezer container where they will keep for up to 3 months.
To defrost, remove from the freezer to the refrigerator overnight. If you want to reheat just place in the microwave for a few seconds until warm, the topping might melt slightly.
TIPS AND TRICKS:
- You can use regular crescent rolls, if you do, make sure that you seal the perforations well so they do not bust open while baking.
- Easily double this recipe to make more.
- Other toppings can be used, see above for some of my suggestions.
- The gingersnaps are optional, but highly recommended.
- Walnuts can be used in place of pecans if desired.
- Make sure that you are using pumpkin puree and not pumpkin pie filling.
- These can be frozen, see above on how to do that.
Love a good cinnamon roll recipe and fall flavors? Then you absolutely cannot pass up my Pumpkin Cinnamon Rolls, ready in 30 minutes and absolutely delicious.
If you like this recipe you might also like:
- Easy Pumpkin Danish with Cream Cheese Recipe
- Easy Pumpkin Dip Recipe (with Cream Cheese)
- Pumpkin Cornbread Muffins
If you’ve tried these PUMPKIN CINNAMON ROLLS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Cinnamon Rolls (30 Minutes!)
Ingredients
- 1 can crescent dough sheet
- 1/2 cup pure pumpkin puree
- 1 tablespoon unsalted butter melted and cooled
- 1/3 cup brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 1/4 cup crushed gingersnaps about 3-4 cookies
Marshmallow Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 cup marshmallow creme
- 3 tablespoons unsalted butter softened
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat oven to 350 degrees. Prepare a 9x9 baking dish. Set aside.
- Mix together the pumpkin and butter in a small bowl. Set aside.
- Mix together the brown sugar, pumpkin spice, and cinnamon. Set aside.
- Roll out crescent roll dough sheet.
- Spread the pumpkin mixture evenly over dough. Sprinkle the brown sugar mixture over dough, then sprinkle the pecans and gingersnaps evenly over dough.
- Roll up tightly cut into 9 even pieces.
- Set the rolls cut side up in the greased baking dish.
- Bake for 25-30 minutes until golden brown and cooked through.
- To make the glaze, cream together the cream cheese, marshmallow, and butter. Add in the milk and vanilla, mix until smooth and combined.
- Spread over cooled cinnamon rolls.
- Garnish with more pecans and gingersnaps if desired.
Notes
- You can use regular crescent rolls, if you do, make sure that you seal the perforations well so they do not bust open while baking.
- Easily double this recipe to make more.
- Other toppings can be used, see above for some of my suggestions.
- The gingersnaps are optional, but highly recommended.
- Walnuts can be used in place of pecans if desired.
- Make sure that you are using pumpkin puree and not pumpkin pie filling.
- These can be frozen, see above on how to do that.
Nutrition
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These look to-die-for, and I just can’t believe you can make them in 30 minutes. I’m sold!!!
Perfect cinnamon rolls for a weekend brunch. We LOVE pumpkin everything, and since the dough is readily available this is going to be made all year long! That marshmallow glaze is amazing!