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Pumpkin Cinnamon Rolls (30 Minutes!)
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!
Course
Breakfast, Dessert
Cuisine
American
Keyword
pumpkin cinnamon rolls
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
9
rolls
Calories
218
kcal
Author
Dana at ThisSillyGirlsKitchen.com
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
Calories:
218
kcal
|
Carbohydrates:
27
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.2
g
|
Cholesterol:
27
mg
|
Sodium:
86
mg
|
Potassium:
88
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
2451
IU
|
Vitamin C:
1
mg
|
Calcium:
36
mg
|
Iron:
1
mg