Pumpkin Cinnamon Rolls

Prep Time: 10 minutes. Cook time: 18 minutes. Total time: 28 minutes.

Yields: 8 rolls


1 can Pillsbury Crescent Rounds

1 tablespoon butter, melted

1/4 cup pumpkin puree

1/2 tablespoon milk

1 1/2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon pumpkin pie spice

Dash of ground nutmeg (technically 1/16 teaspoon)

*For the maple cream cheese frosting:

2 oz. light cream cheese, softened

1/2 cup powdered sugar

1/8 teaspoon pumpkin pie spice

1 teaspoon maple syrup

1/2 teaspoon vanilla

1 tablespoon milk (plus more, if needed)


1. Preheat oven to 375 degrees. 

2. Spray an 8-inch cake pan with cooking spray. Set aside.

3. Separate the dough into 8 rolls and unroll each. (I put mine on waxed paper, and it worked just fine as long as you don't leave them there too long. Otherwise, they'll start to stick.)

4. Brush the melted butter onto both sides of each piece of dough. 

5. In a small bowl, combine pumpkin puree, milk, brown sugar, cinnamon, ginger, pumpkin pie spice and nutmeg until thoroughly mixed.

6. Evenly divide the pumpkin filling and spread onto each piece of rolled-out dough. Carefully roll up dough, lightly pinching the seams together.

7. Arrange the rolls one inch apart in the prepared cake pan.

8. Bake 16 to 18 minutes, or until tops are golden brown.

9. To make the frosting, mix all ingredients together until you've reached the consistency you want. If you want more of a glaze, add more milk. If you prefer a frosting, use less milk.

10. Top cinnamon rolls with frosting. Allow them to cool a couple minutes before serving.