Pumpkin Pie Cinnamon Rolls

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Pumpkin Pie Cinnamon Rolls
  • Prep 15 min
  • Total 40 min
  • Servings 9
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Cinnamon Rolls with fall flair
Oct 24, 2016


  • 1 can of Pillsbury Crescents™
  • 1/2 cup pumpkin pie filling
  • 1/4 cup cream cheese
  • 1/4 tsp pumpkin pie spice

  • Leftover pumpkin pie cream cheese mixture
  • 1/2 cup powdered sugar
  • 1 tsp pumpkin pie spice


  • 1
    Preheat oven to 375F.
  • 2
    Open the can of Pillsbury Crescents and roll out to a rectangle. Pinch all the seams together.
  • 3
    In a medium bowl add the pumpkin pie filling and cream cheese, beat until smooth.
  • 4
    Spoon 1/2 cup of the mixture over the crescent rolls and sprinkle with pumpkin pie spice.
  • 5
    Roll the dough inwards (where it's longer, not thicker) and cut into 1" pieces. I cut nine pieces.
  • 6
    Bake for 20-25 minutes.
  • 7
    For the filling Take the bowl that you mixed the cream cheese and pumpkin pie filling and add sugar and pumpkin pie spice. Mix together and pour over the cinnamon rolls.

Expert Tips

  • Tip 1
    Don't be afraid of the cinnamon rolls drying out. If you bake them for 25 minutes, they will soak up the frosting.
  • Tip 2
    **use 1/2 cup of the pumpkin cream cheese mixture on the rolls
  • Tip 3
    Blogger Randa Derkson The Bewitchin Kitchen Pumpkin Pie Cinnamon Rolls

Nutrition Information

No nutrition information available for this recipe
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