This post may contain affiliate links.
Pumpkin Cinnamon Rolls are the coziest fall breakfast, and this shortcut version uses crescent dough so you get warm, gooey rolls in about 30 minutes flat. I first made these on a crisp October morning when the girls wanted cinnamon rolls but I did not have time to proof yeast dough, and that marshmallow cream cheese glaze sealed the deal. If you love the from scratch kind too, our soft cinnamon rolls are worth the extra time.
Crescent dough and canned pumpkin turn classic cinnamon rolls into a fast, spiced fall treat with a dreamy marshmallow glaze.
Pumpkin Cinnamon Rolls Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 9 rolls
- ⚡ Calories: 218kcal
- 🌶️ Flavor Profile: Warm pumpkin spice, sweet cinnamon, and creamy marshmallow glaze
- ✋ Difficulty: Easy, as simple as our apple cinnamon roll ups
Quick Answer
Use crescent dough instead of yeast dough. Mix canned pumpkin with butter, and separately mix brown sugar with pumpkin spice and cinnamon. Roll out the crescent sheet, spread on the pumpkin, sprinkle with the spice mix, pecans, and crushed gingersnaps, then roll up and slice into 9 rolls. Bake at 350 degrees for 25 to 30 minutes and glaze. Start to finish in about 30 minutes.
Jump to:
- Pumpkin Cinnamon Rolls Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pumpkin Cinnamon Rolls
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pumpkin Cinnamon Rolls FAQs
- Other Recommended Easy Fall Breakfast Recipes
- 30 Minute Pumpkin Cinnamon Rolls
Why This Recipe Works
Click to see the technique science
- Crescent dough is the shortcut. Using a crescent dough sheet skips the yeast, kneading, and rise time, so these rolls are ready in about 30 minutes.
- Real pumpkin and warm spice. Canned pumpkin plus pumpkin pie spice and cinnamon give you all the cozy fall flavor without any fuss.
- Gingersnaps add crunch. A sprinkle of crushed gingersnaps in the filling adds a little spiced crunch that sets these apart from ordinary cinnamon rolls.
- That marshmallow glaze. Whipping marshmallow creme into the cream cheese glaze makes it extra light, fluffy, and irresistible.
- No mixer required for the dough. The filling and assembly are all done by hand, so cleanup is minimal.
- Perfect for a crowd. One dough sheet makes 9 rolls, ideal for a weekend breakfast or a fall brunch.
Why You’ll Love This Recipe
- They use crescent dough, so they are ready in about 30 minutes with no yeast.
- They are packed with real pumpkin, warm spice, pecans, and gingersnap crunch.
- The marshmallow cream cheese glaze is light, fluffy, and unforgettable, like the frosting on our gingerbread bars.
Key Ingredients
A mix of shortcut staples and fall favorites makes these rolls come together fast.
- Crescent dough sheet: The time saving swap for yeast dough. A seamless dough sheet rolls and slices cleanly into rolls.
- Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for real pumpkin flavor and moisture in the swirl.
- Brown sugar, cinnamon, and pumpkin pie spice: The warm, sweet spiced filling that makes these taste like fall.
- Pecans and gingersnaps: Chopped pecans and crushed gingersnaps add crunch and a little extra spice to the swirl.
- Cream cheese, marshmallow creme, butter, and vanilla: Whipped into a fluffy glaze, similar to the cozy topping on our cranberry coffee cake.
See recipe card for exact quantities.
Variations and Substitutions
These pumpkin cinnamon rolls are easy to adjust.
- Leave out the gingersnaps for a simpler filling, or swap in graham crackers.
- Use walnuts instead of pecans, or skip the nuts for a nut free version.
- Make a classic cream cheese glaze without the marshmallow creme if you prefer.
- Add a handful of mini chocolate chips to the filling, or serve with our pumpkin chocolate chip cupcakes for a pumpkin dessert spread.
How to Make Pumpkin Cinnamon Rolls
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×9 baking dish. Mix the pumpkin and melted butter in a small bowl, and in another bowl stir together the brown sugar, pumpkin pie spice, and cinnamon.
- Roll out the crescent dough sheet. Spread the pumpkin mixture evenly over the dough, then sprinkle on the brown sugar spice mix, chopped pecans, and crushed gingersnaps.
- Starting from a long edge, roll the dough up tightly into a log and slice it into 9 even pieces.
- Set the rolls cut side up in the greased baking dish and bake for 25 to 30 minutes, until golden brown and cooked through. Let them cool.
- To make the glaze, cream together the cream cheese, marshmallow creme, and butter, then mix in the milk and vanilla until smooth.
- Spread the glaze over the cooled rolls and garnish with more chopped pecans and crushed gingersnaps if desired.
Recipe Tips & Tricks
- Let the melted butter cool before mixing it with the pumpkin so it blends smoothly.
- Roll the dough tightly for pretty spirals that hold together when you slice them.
- Use unflavored dental floss or a serrated knife to cut clean rolls without squishing them.
- Grease the pan well so the sugary filling does not stick as it bakes.
- Cool the rolls before glazing, since a warm roll will melt the glaze right off.
- Garnish just before serving so the pecans and gingersnaps stay crunchy.
Serving Ideas and Suggestions
These pumpkin cinnamon rolls are best served warm, when the glaze is soft and the rolls are gooey. Pull them straight from the pan for the coziest fall breakfast or brunch.
They are the perfect centerpiece for a fall morning spread. Set them out with our pumpkin cornbread muffins and a pot of coffee for a breakfast that feels like a treat.
For a bigger brunch, add our baked chocolate chip cake donuts and a batch of our cranberry coffee cake so there is something for everyone.
Leftovers keep well covered at room temperature for a day or in the fridge for up to three days. Warm them for a few seconds in the microwave to bring back that fresh baked softness, and add a little extra glaze if you like. These are so quick that they are perfect for last minute weekend baking, and they fill the whole house with the smell of pumpkin spice, exactly like our soft cinnamon rolls do.
Pumpkin Cinnamon Rolls FAQs
Yes, though it will take longer. This recipe is built around crescent dough for speed, but you can use a homemade or store bought yeast cinnamon roll dough. Just roll it out, add the same pumpkin filling, and follow the roll, slice, and bake steps, adjusting the bake time as needed. For a fully from scratch version, see our soft cinnamon rolls.
Use pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the balance of the recipe. The label should list just pumpkin as the ingredient.
Yes. You can assemble and slice the rolls, then cover and refrigerate them unbaked for up to a day. Bake them fresh in the morning and glaze once cooled. You can also bake them ahead and rewarm before glazing and serving.
Store cooled, glazed rolls covered at room temperature for up to a day or in the fridge for up to 3 days. Warm individual rolls in the microwave for about 15 seconds to soften them back up before eating.
Yes. Freeze the baked, unglazed rolls in an airtight container for up to 2 months. Thaw, warm, and add fresh glaze before serving. Glazed rolls can be frozen too, but the glaze texture is best when added fresh.
You can make a standard cream cheese glaze by leaving out the marshmallow creme and adding a little more powdered sugar to sweeten and thicken it. The marshmallow just makes the glaze extra light and fluffy, so the rolls are still delicious without it.
Made these 30 minute pumpkin cinnamon rolls? I would love to hear how they turned out, leave a comment and a star rating below!
For a lighter fall dessert, try our baked apples with ice cream.
Fall baking fans will love our apple hand pies made with store-bought crust.
For another pumpkin spice treat, our soft pumpkin cookies come together in one bowl.
Round out the fall breakfast table with our one bowl pumpkin muffins.
Keep the pumpkin streak alive with our one bowl pumpkin cake.
30 Minute Pumpkin Cinnamon Rolls
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 9×9 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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
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!
These look to-die-for, and I just can’t believe you can make them in 30 minutes. I’m sold!!!