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 Dish
- Pipping Bag (or cut Ziploc bag)
- Mixing Bowl
- Optional: Stand Mixer or Hand Held Mixer
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!