Easy Pumpkin Spice Cinnamon Rolls

These Cinnamon Rolls with Pumpkin Spice are not only easy to make but also don’t require yeast or dough to rise. These pumpkin cinnamon rolls are made with puff pastry and filled with a mixture of brown sugar, cinnamon, nutmeg, and pumpkin puree. They’re then topped with a creamy and delicious cream cheese icing. And they’re insane!

Pumpkin Spice Cinnamon Rolls

This recipe requires No Yeast and No Rising dough.  An easy recipe anyone can follow! For this recipe, I decided to blend my homemade pumpkin puree with some brown sugar to sweeten it, along with some cinnamon and nutmeg as warm spices.

The result? … turned out fantastic! 

These pumpkin spice cinnamon rolls have a subtle pumpkin flavor and are enhanced by warm spices of cinnamon and nutmeg. Plus, these rolls are topped with our easy-to-make luscious cream cheese icing, and boy – they turned out so amazing, they become addicting.

Our Easy Cinnamon Rolls with Raisins and Walnuts are 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 homemade pumpkin puree.

If you’re short on time?  Keep in mind, that you can use the canned pumpkin with this recipe as well.

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 homemade pumpkin puree and using fresh pumpkins to make desserts and dishes. 
• There’s something about fresh pumpkin in baked goods. 
• The flavor is much milder and the color is lighter. 
• Adding fresh pumpkin to these rolls, or any recipe will give them incredible nutrients like vitamin A, along with antioxidants and carotenes in abundance.

How to Make EASY Pumpkin Spice Cinnamon Rolls?

There are 4 easy steps to make these rolls.

STEP 1:  Simply open a package of puff pastry sheets from Pepperidge Farms and allow them to thaw for a few minutes.  

STEP 2: Carefully unfold and brush each pastry sheet with some melted butter.

3rd STEP:  Spread a layer of pumpkin mixture onto each sheet and roll each one like a jelly roll, then cut into  6 individual rolls.  

STEP 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 delicious for a weekend breakfast or an afternoon snack with coffee or 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 our Step-by-Step Directions, or 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 cup 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 the directions on the package, on 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 the roll into 6 equal parts.

8.  Place each of the 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. Do not overbake, or they will turn out dry.

Directions For The Cream Cheese Frosting

1. In a small bowl, mix all the ingredients with a spoon, until well combined.

2. When the rolls are fully baked, remove them from the oven.

3. 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.   Yields: 12 rolls

How to Store Leftovers?

These cinnamon rolls with pumpkin spice filling tend to not last very long in our house. But if you have leftovers, cover leftovers with clear wrap and store them at room temperature, and for up to 24 hours, or in an airtight container in the fridge for about 3 days. You can freeze them in a freezer-safe container for up to 2 weeks.

Additional Pumpkin Recipes…

• Pumpkin Waffles
• Double Chocolate Chip Pumpkin Bread
• Best Pumpkin Cookies with Vanilla Cream Cheese Frosting
• Pumpkin Spice Lattes! 

Don’t forget our Cinnamon Pumpkin Muffins too!  … Go ahead and splurge a little!!   🙂

 

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!

Happy Baking!  🙂

Thanks for stopping by! 

Anna and Liz