Pumpkin Pie Cinnamon Rolls - this twist on a classic cinnamon bun recipe is the perfect dessert for fall! I love pumpkin spice desserts.
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Pumpkin Pie Cinnamon Rolls

This twist on a classic cinnamon bun recipe is the perfect dessert for fall! I love pumpkin spice desserts.
Course Dessert
Cuisine American
Keyword cinnamon rolls, pumpkin rolls
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9 rolls
Calories 74kcal
Author Randa Derkson

Ingredients

  • For the rolls
  • 1 can of Pillsbury Crescents
  • 1/2 cup pumpkin pie filling
  • 1/4 cup cream cheese
  • 1/4 tsp pumpkin pie spice
  • **use 1/2 cup of the pumpkin cream cheese mixture on the rolls
  • For the pumpkin spice icing
  • Leftover pumpkin pie cream cheese mixture
  • 1/2 cup powdered sugar
  • 1 tsp pumpkin pie spice

Instructions

  • Preheat oven to 375F.
  • Open the can of Pillsbury Crescents and roll out to a rectangle. Pinch all the seams together.
  • In a medium bowl add the pumpkin pie filling and cream cheese, beat until smooth.
  • Spoon 1/2 cup of the mixture over the crescent rolls and sprinkle with pumpkin pie spice.
  • Roll the dough inwards (where it's longer, not thicker) and cut into 1" pieces. I cut nine pieces.
  • Bake for 20-25 minutes.
  • For the filling
  • Take the bowl that you mixed the cream cheese and pumpkin pie filling and add sugar and pumpkin pie spice. Mix together and pour over the cinnamon rolls.

Nutrition

Serving: 1g | Calories: 74kcal | Carbohydrates: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 76mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1330IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 0.3mg