Pumpkin Crescent Cinnamon Rolls

Craving a fall treat that's easy and fun for the whole family? Look no further than these Pumpkin Crescent Cinnamon Rolls! Packed with pumpkin spice and gooey filling, they're sure to be a hit with kids and adults alike. Plus, they're made with store-bought crescent dough for a hassle-free breakfast or dessert.

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It might be summertime but my heart is with the fall...

Fall is in the air, and that means it's time for cozy sweaters, pumpkin spice lattes, and of course, delicious fall treats! My kids go crazy for anything pumpkin flavored, and these Pumpkin Crescent Cinnamon Rolls are their absolute favorite. They're the perfect after-school snack or weekend breakfast that's easy enough for them to help make (with a little supervision, of course!).

The best part? They taste like a warm hug in a pastry, with gooey pumpkin filling, flaky crescent dough, and a sprinkle of sweetness. Get ready to see your kids' eyes light up when you whip up a batch of these easy and irresistible pumpkin rolls!

Here's why you'll love them:

• Easy & Quick: Made with pre-made crescent dough for a hassle-free bake.
• Flavorful Fall Twist: Warm pumpkin spices and gooey cinnamon filling create a delicious fall twist on a classic favorite.
• Customizable: Add chocolate chips, chopped nuts, or a streusel topping for extra flavor and texture.

Pumpkin Crescent Rolls Ingredients

Crecent dough - We used the standard 8-ounce tube, but they make sheets now. These are in the same sized tube but unroll in one sheets instead of preforated triangles.

Brown sugar - Used to sweeten the pumpkin filling.

Cinnamon - Used to flavor the pumpkin filling.

Pumpkin Pie filling - Already sweetened and spiced but we recommend adding the additional cinnamon and sugar.

Confectioner's sugar - Needed for the icing.

How to Make Pumpkin Crescent Cinnamon Rolls

Prep: Preheat oven to 375°F (190°C) and spray a 12 count muffin tin with nonstick baking spray.

Make Filling: Combine pumpkin, brown sugar, and cinnamon in a bowl.

Assemble: Unroll crescent dough into a sheet (pinch together traingles if using perforated dough), spread pumpkin mixture, and roll up tightly. Slice into 12 rolls.

Bake: Place rolls into the greased muffin tins and bake for 16-18 minutes until golden brown.

Ice: Mix confectioners sugar and milk until a thick, smooth glaze is formed. Drizzle over slightly cooled pumpkin cinnamon rolls and enjoy!

FAQS

How to I make my pumpkin cinnamon rolls gooey?

• Add cream cheese: Spread a thin layer of softened cream cheese along with the pumpkin mixture before rolling up the dough.
• Use more filling: Increase the pumpkin mixture by ¼ cup for a more generous filling in each roll.
• Brush with melted butter - melt 2 tablespoons of unsalted butter and brush rolls with it before baking.

What are some topping ideas?

These rolls are delicious on their own, but you can add some extra flavor and texture with toppings like:

• Powdered sugar (classic choice)
• Vanilla glaze (made with powdered sugar and milk)
• Maple syrup
• Chopped nuts (pecans or walnuts)
• Chocolate chips
• A dollop of whipped cream/topping

How should I store leftover rolls?

Store leftover rolls in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 2 days. You can also freeze them in an airtight container for up to 3 months. Reheat in the microwave for a few seconds until warmed through or heat them in a toaster oven for a slightly crispier exterior.

More Fall Muffin Tin Recipes to Try Today

• Jumbo Pumpkin Muffins
• Mini Pumpkin Pancake Bites
• Muffin Tin Pumpkin Pies
• Jumbo Corn Muffins
• Banana Pumpkin Muffins

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