Looking for a fall breakfast recipe? This incredibly easy Pumpkin Cinnamon Rolls Recipe will have the entire family asking for more. Best of all, it includes simple ingredients including canned pumpkin puree and Pillsbury crescent rolls. No yeast. No flour. Enjoy!
Easy Pumpkin Cinnamon Rolls
I was first introduced to Pumpkin Cinnamon Rolls by the Pioneer Woman. I heard many rave about her pumpkin pie cinnamon rolls only a few ingredients stood out – flour and dry yeast. You guys, I have five kids. I want a tasty pumpkin recipe without all the work of making my own dough. If I was going to replicate this fall breakfast recipe, it was going to have to be easy!
It wasn’t hard to for me to twist this recipe up. Instead of making my own dough recipe, I was going to com in prepared (you all know I love my family-approved Pillsbury Crescent Rolls Recipes.) Thus, I come to you with some Food Network Ree Drummond inspiration and an Easy Pumpkin Cinnamon Rolls with homemade cream cheese frosting and no yeast!
These Pumpkin Cinnamon Rolls are the perfect breakfast for Thanksgiving! Serve with our Breakfast Casseroles for a Large Crowd. You could reserve them during a Friendsgiving and add Pumpkin Ice Cream.
Won’t you join me on this cooking adventure as we create a pumpkin breakfast, pumpkin lunch, pumpkin dinner and of course, pumpkin dessert (24/7 – why not!?!)
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Homemade Pumpkin Cinnamon Rolls Ingredients
For your homemade Pumpkin Cinnamon Rolls, Pillsbury crescent rolls will be your base. Grab two packages of 8 count Pillsbury crescent roll dough. Also grab the following.
For the Rolls
- 2 packages of 8 count crescent roll dough, refrigerated
- ½ cup canned pumpkin puree
- 1/c cup brown sugar
- 1 tsp pumpkin pie spice (we love this brand)
- ½ cup powdered sugar
Don’t you love that Pumpkin Pie Cinnamon Rolls with no yeast?
Cream Cheese Frosting
- 1 8 oz package of cream cheese, room temperature
- 4 tablespoons of salted butter, room temperature
- ½ cup of powdered sugar
- 1 tsp vanilla extract (we have been using this one forever!)
Baking Supplies
- Baking Dish
- Pipping Bag (or cut Ziploc bag)
- Mixing Bowl
- Optional: Stand Electric Mixer or Hand Held Mixer
Save this recipe for later. Print your recipe and add it to your recipe box or recipe binder! This is my favorite Recipe Binder – I get tired of printing the same recipe over and over. A binder keeps me organized and gives me a place to store my recipes.
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Easy Pumpkin Cinnamon Rolls
Ingredients
For the Rolls
- 2 packages of 8 count crescent roll dough, refrigerated
- ½ cup canned pumpkin puree
- 1/c cup brown sugar
- 1 tsp pumpkin pie spice
- ½ cup powdered sugar
Cream Cheese Frosting
- 1 8 oz package of cream cheese, room temperature
- 4 tablespoons of salted butter, room temperature
- ½ cup of powered sugar
- 1 tsp vanilla extract
Baking Supplies
- Baking Dish
- Pipping Bag (or cut Ziploc bag)
- Mixing Bowl
- Optional: Stand Mixer or Hand Held Mixer
Instructions
Preparing the Cinnamon Rolls
First, unroll the packages of Pillsbury crescent rolls and press on the seams of the dough to seal up. You’ll have one full sheet from each crescent dough package.
Next, evenly spread the canned pumpkin puree across the dough rectangles, leaves ¾ inch untouched on the edges.
Take your brown sugar and sprinkle across the pumpkin spread. Do the same with the pumpkin spice.
Once complete, start to roll up the dough at the shorter end and pinch the seams to seal well. Repeat with the second roll.
Next, slice the rolls into 8 rounds and place into a greased baking pan.
Bake at 375 degrees for 20-24 minutes or until golden brown.
Preparing the Cream Cheese Frosting
While baking, prepare the frosting.
First, blend together cream cheese and butter in a mixing bowl.
Mix in powdered sugar and vanilla. Set aside or transfer to a piping bag (or Ziploc with one corner trimmed off) to drizzle frosting when rolls are ready.
Once rolls finish baking, allow to cool before adding frosting.
Serve warm and Enjoy!
How to Make Homemade Pumpkin Cinnamon Rolls
Preheat your oven to 375 degrees.
Preparing the Cinnamon Rolls
First, unroll the packages of Pillsbury crescent rolls and press on the seams of the dough to seal up. You’ll have one full sheet from each crescent dough package.
Next, evenly spread the canned pumpkin puree across the dough rectangles, leaves ¾ inch untouched on the edges.
Take your brown sugar and sprinkle across the pumpkin spread. Do the same with the pumpkin spice.
Once complete, start to roll up the dough at the shorter end and pinch the seams to seal well. Repeat with the second roll.
Next, slice the rolls into 8 rounds and place into a greased baking pan. This is our favorite cinnamon roll baking pan.
Bake at 375 degrees for 20-24 minutes or until golden brown.
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Preparing the Cream Cheese Frosting
While baking, prepare the cream cheese icing.
First, blend together cream cheese and butter in a large mixing bowl. This is our favorite Hand Mixer.
Mix in powdered sugar and vanilla. Set aside or transfer to a piping bag (or Ziploc with one corner trimmed off) to drizzle frosting when rolls are ready.
Once rolls finish baking, allow to cool before adding frosting.
Serve warm and Enjoy!
Our Pinterest community and I would love to see how this worked out for you. Share your final Pioneer Woman Inspired Pumpkin Pie Cinnamon Rolls. Leave a comment and/or add a photo here on Pinterest!
See our Baking Hacks and Tips – Time Savers and Short Cuts. You can even download our Baking Hacks Cheat Sheet.
Pumpkin Recipes for Fall
We have plenty more Pumpkin Recipes for Fall! Add pumpkin flavor to all things breakfast, lunch, dinner and dessert!
Save these Easy Fall Recipes using Canned Pumpkin Puree. Pin to Pinterest.
Also enjoy these Comforting Fall Dinner Recipes the entire family will love. Pin to Pinterest.
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Last Updated on July 12, 2021 by Ashley at Frugal Coupon Living
[…] Homemade Easy Pumpkin Cinnamon Rolls with cream cheese icing and vanilla ice cream are never a bad thing for dessert. These are just like the Pioneer Woman Pumpkin Cinnamon Rolls! […]