Pumpkin spice cinnamon rolls are made with our favorite puff pastry dough and filled with delicious cinnamon, nutmeg, homemade pumpkin puree and brown sugar filling, then baked until golden brown and topped with a luscious cream cheese icing. These rolls are light, fluffy and moist. Not too sweet. They’re so delicious – they’re insane!
Cinnamon rolls are definitely our favorite, and these pumpkin spice cinnamon rolls are just as good! Delicate cinnamon rolls like these are even better when they’re made with real pumpkin puree. You may use the canned pumpkin with this recipe as well. Also, adding in some real pumpkin to these rolls adds some incredible nutrients like vitamin A, antioxidants and carotenes in abundance.
As soon as the pumpkins hit the stores, I buy a few and get busy working on them. I made some homemade pumpkin puree the other day and mixed it with some light brown sugar to sweeten it, added the cinnamon and nutmeg as additional spice. The result gave these cinnamon rolls a mild flavor of pumpkin, not over powering, along with a warm spice from both the cinnamon and the nutmeg. Then topped each one with some luscious cream-cheese icing. And, Oh BOY! These cinnamon rolls just got even more addicting.
This is an easy recipe for anyone to follow. Simply open a package of puff pastry sheets from Pepperidge Farms and allow them to thaw for a few minutes. Next, carefully unfold and brush each pastry sheet with some melted butter. Spread a layer of pumpkin mixture onto each sheet and roll each one like a jelly roll, then cut into individual rolls. Place rolls into a 12 cup muffin pan and bake.
Super easy and fun to make! Pumpkin Spice Cinnamon Rolls are wonderful to serve as on-the-go breakfast, or enjoy them in the afternoon with some tea.
For me, as soon as they pop out of the oven – I knew I couldn’t resist! I had to eat one before the icing was added, and then another, as soon as I smeared some of that addicting icing on top.
You have to try these little cuties. We know you’ll love them too!
Have a great weekend! Thanks for stopping by!
Easy Pumpkin Spice Cinnamon Rolls
- 3 Tbsp. butter, melted
- 1 package of Puff Pastry Sheets (Pepperidge Farm)
- 1/4 cup light brown sugar
- 3/4 tsp. ground cinnamon, plus extra
- 1/8 tsp. ground nutmeg
- 1/2 cup pumpkin puree
- 12 muffin pan
Cream Cheese Frosting
- 1/2 cup cream cheese, room temperature
- 3/4 to 1 cup powdered sugar
- 1/4 tsp. pumpkin pie spice
- 1/8 tsp. cinnamon
- 1 tsp. vanilla
PREHEAT oven to 375 degrees.
Brush the bottom of each muffin cup with some melted butter. Set aside.
Follow directions on the package, how to thaw pastry sheets.
In a small bowl, stir and mix brown sugar, cinnamon, nutmeg and pumpkin puree
until well combined. Set aside.
Unfold pastry on a lightly floured surface.
Brush lightly with melted butter.
Spread 1/2 the pumpkin mixture.
Gently, pick up the sheet and roll up like a jelly roll. Cut into 6 equal parts.
Place each 6 rolls into the prepared muffin pan. Repeat with the second pastry sheet.
Lightly brush the tops of each roll (all 12) with melted butter.
Then sprinkle the tops with some ground cinnamon.
BAKE at 375 degrees for 16 to 18 minutes, until golden brown on top.
Cream Cheese Frosting: In a small bowl, mix all the ingredients together with a spoon, until well combined.
When rolls are done. Remove from oven.
Transfer pumpkin spice cinnamon rolls to a smaller 8 x 11 baking dish, placing each roll side by side. With a spatula, gently spread cream cheese icing across the tops.
Serve warm. Cover with clear wrap any leftovers.
Yields: 12 rolls