Easy Pumpkin Spice Cinnamon Rolls
EASY Pumpkin Spice Cinnamon Rolls are made with No yeast and No rising dough. In fact, these rolls are made with our favorite puff pastry and filled with delicious cinnamon, brown sugar, nutmeg, and pumpkin puree, and topped with a luscious cream cheese icing. Light, fluffy, and super moist … and oh-so-delicious! They’re insane!
No Yeast and No Rising dough with this recipe. An easy recipe for anyone to follow!
Our Easy Cinnamon Rolls with Raisins and Walnuts are definitely the 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.
Short for time? Keep in mind, you can use the canned pumpkin with this recipe as well.
Real Fresh Pumpkin vs Canned Pumpkin…
-
As soon as the pumpkins hit the farms and stores, I run out to buy a few and get busy working on them. I enjoy making our homemade pumpkin puree and using fresh pumpkin to make various desserts and dishes.
-
There’s something about fresh pumpkin in baked goods.
-
The flavor is much milder and the color is lighter.
-
Adding in the fresh pumpkin to these rolls, or any recipe will give them incredible nutrients like vitamin A, along with antioxidants and carotene’s in abundance.
For this recipe, I blended my pumpkin puree with some brown sugar to sweeten it, along with some cinnamon and nutmeg as warm spices.
And the end result was fantastic!
It gave these pumpkin spice cinnamon rolls a mild flavor of pumpkin, not overpowering, along with delicious warm spices from both the cinnamon and the nutmeg.
Plus, when you top these rolls with our easy-to-make luscious cream cheese icing?
Oh BOY! These pumpkin spice cinnamon rolls just got even more addicting.
How to Make these EASY Pumpkin Spice Cinnamon Rolls…
1. Simply open a package of puff pastry sheets from Pepperidge Farms and allow them to thaw for a few minutes.
2. Next, carefully unfold and brush each pastry sheet with some melted butter.
3. Spread a layer of pumpkin mixture onto each sheet and roll each one like a jelly roll, then cut into 6 individual rolls.
4. Place all 12 rolls into a 12 cup muffin pan, brush the tops with melted butter, and bake.
Easy 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 the second one 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 day!
ENJOY!!
*Follow along with our step-by-step directions, or just jump down to the bottom for the full recipe card.
Ingredients for 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. of ground cinnamon, plus extra
-
1/8 tsp. ground nutmeg
-
1/2 cup fresh homemade pumpkin puree
-
12 muffin pan
For 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
Directions For EASY Pumpkin Spice Cinnamon Rolls:
1. PREHEAT oven to 375 degrees F (200C).
2. Brush the bottom of each muffin cup with some melted butter. Set aside.
3. Follow directions on the package, how to thaw pastry sheets.
4. In a small bowl, stir and mix brown sugar, cinnamon, nutmeg, and pumpkin puree until well combined. Set aside.
5. Unfold the pastry sheet on a lightly floured surface. Brush lightly with melted butter.
6. Spread about 1/2 of the pumpkin mixture.
7. Gently, pick up the sheet and roll it up like a jelly roll. First, mark your 6 equal cuts, as shown in the photo below. Then cut into 6 equal parts.
8. Place every 6 rolls into the prepared muffin pan. Repeat with the second pastry sheet.
9. Lightly brush the tops of each roll (all 12) with melted butter. Then sprinkle the tops with some ground cinnamon.
10. BAKE at 375 degrees for 16 to 18 minutes, until golden brown on top.
Directions for Cream Cheese Frosting:
-
In a small bowl, mix all the ingredients together with a spoon, until well combined.
-
When the rolls are done. Remove from the 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
Finally, more reasons to love pumpkin for breakfast!
Try our Pumpkin Waffles, they are terrific too!
How about Double Chocolate Chip Pumpkin Bread – it’s pure decadence!
And our Best Pumpkin Cookies with Vanilla Cream Cheese Frosting with our Pumpkin Spice Lattes!
Don’t forget our Cinnamon Pumpkin Muffins too! … Go ahead and splurge a little!! 🙂
Yield: 12 rolls
Easy Pumpkin Spice Cinnamon Rolls
EASY Pumpkin Spice Cinnamon Rolls ~ are made with our favorite puff pastry dough and filled with delicious cinnamon, nutmeg, brown sugar, and pumpkin puree filling, then baked until golden brown and topped with a luscious cream cheese icing.
Prep Time
15 minutes
Cook Time
16 minutes
Total Time
31 minutes
Ingredients
- 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
Instructions
- PREHEAT oven to 375 degrees F (200C).
- 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 it up like a jelly roll. Cut into 6 equal parts.
- Place every 6 rolls into the prepared muffin pan.
- Repeat with the second pastry sheet.
- Then 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.
- Yields: 12 rolls
Cream Cheese Frosting:
- In a small bowl, mix all the ingredients with a spoon, until well combined.
- When rolls are done. Remove from the 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.
Nutrition Information:
Yield:
12 rollsServing Size:
1 rollAmount Per Serving: Calories: 220Total Fat: 14.3gSaturated Fat: 6gCarbohydrates: 21.1gFiber: .7gSugar: 10.8gProtein: 2.4g
I love these pumpkin cinnamon rolls and the fact that they are made from puff pastry! This is going to be a perfect addition to my holiday treats baking. Pinning.
Thank you and welcome to our blog! So nice to meet you Thao and can’t wait to see what’s cooking at your house! And thank you for Pinning!
Oh man, I really want a batch of these in my life RIGHT NOW.
I am with you Joanne! I need to double the batch next time. They are petite and disappear very quickly.
I know these are good because I made some with bread dough! Too dangerous to keep in the house!
Another wonderful use for puff pastry! These look incredibly good!
Thank you Sue:)
Yum…I love that these are packed with fall flavors. Can't wait to make these with my kids. Thanks for the easy to follow recipe. 🙂
You're welcome Amy! My kids love these little rolls so I hope your kids will too!
Oh my … you did it now! I'm thinking these must be insanely good! They are certainly beautiful. What a great recipe – you knocked it out of the park! Hope you have a wonderful week.
Thanks Tricia! Have a great week!