30 Minute Pumpkin Cinnamon Rolls

Frosted pumpkin cinnamon rolls on white plates with a glass of milk.

These 30 minute pumpkin cinnamon rolls use crescent dough for a fast, cozy fall treat swirled with pumpkin spice filling and a marshmallow cream cheese glaze.

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin cinnamon rolls

Prep Time 5

Cook Time 25

Total Time 30

Servings rolls

Calories 218kcal

Author Jason Decker

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