EASY Pumpkin Spice Cinnamon Rolls are made with our favorite puff pastry dough and filled with delicious cinnamon, brown sugar, nutmeg, and pumpkin puree, then baked until golden brown and topped with a luscious cream cheese icing. These rolls are light, fluffy and moist … and oh-so-delicious! They’re insane!
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. 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 carotene’s 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 an additional spice.
The result gave these Pumpkin Spice Cinnamon Rolls a mild flavor of pumpkin, not overpowering, along with a warm spice from both the cinnamon and the nutmeg. Then top each one with some luscious cream-cheese icing.
And, Oh BOY! These pumpkin spice cinnamon rolls just got even more addicting.
This is an easy recipe for anyone to follow!
How to Make these EASY Pumpkin Spice Cinnamon Rolls
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 6 individual rolls. Place all 12 rolls into a 12 cup muffin pan, brush the tops with melted butter and bake.
Super easy and fun to make! 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!
…Thanks for Pinning!
*You can follow along with our step-by-step directions, or just jump down to the bottom of the post 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. ground cinnamon, plus extra
-
1/8 tsp. ground nutmeg
-
1/2 cup fresh homemade 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
DIRECTIONS FOR EASY Pumpkin Spice Cinnamon Rolls:
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. First, mark your 6 equal cuts, as shown in the photo below. Then cut into 6 equal parts.
Place every 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.
Directions for Cream Cheese Frosting:
In a small bowl, mix all the ingredients together 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.
Yields: 12 rolls
A few 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! Go ahead and Splurge a little!!
ENJOY!!
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.
- 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.
- 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 together 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.
Hello friends! Are you baking with us? If you make these easy pumpkin spice cinnamon rolls, we’d love to know how they turned out! Please leave a review and a star rating below. Sharing your experience and insights will help all our readers, and it helps us too!
Or snap a photo and share it on Instagram; be sure to tag us @2sistersrecipes.
Also, NEVER MISS our Recipes! Subscribe to 2 Sisters Recipes Weekly Newsletter and get all new posts, and reminders of some great older ones too!
Thanks for stopping by! 🙂
Anna and Liz
12 Comments
Pumpkin Waffles - 2 Sisters Recipes by Anna and Liz
October 20, 2017 at 1:02 pm[…] Looking for more pumpkins recipes? Try our EASY Pumpkin Spice Cinnamon Rolls! […]
Thao @ In Good Flavor
September 28, 2017 at 10:12 pmI 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.
by Anna and Liz
September 28, 2017 at 10:24 pmThank 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!
Joanne
October 7, 2014 at 12:26 pmOh man, I really want a batch of these in my life RIGHT NOW.
by Anna and Liz
October 7, 2014 at 1:01 pmI am with you Joanne! I need to double the batch next time. They are petite and disappear very quickly.
Abbe@This is How I Cook
October 7, 2014 at 3:45 amI know these are good because I made some with bread dough! Too dangerous to keep in the house!
SavoringTime in the Kitchen
October 6, 2014 at 10:10 pmAnother wonderful use for puff pastry! These look incredibly good!
by Anna and Liz
October 7, 2014 at 2:25 amThank you Sue:)
Amy
October 6, 2014 at 4:23 pmYum…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. 🙂
by Anna and Liz
October 7, 2014 at 2:21 amYou're welcome Amy! My kids love these little rolls so I hope your kids will too!
Tricia @ Saving room for dessert
October 6, 2014 at 4:23 pmOh 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.
by Anna and Liz
October 7, 2014 at 2:24 amThanks Tricia! Have a great week!