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30 Minute Mini Pumpkin Cinnamon Rolls Recipe

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Flaky, mini cinnamon rolls filled with creamy pumpkin and topped with perfect cream cheese frosting, ready in less than 30 minutes.
30 Minute Mini Pumpkin Cinnamon Rolls Recipe

Our Mini Pumpkin Cinnamon Rolls are made from start to finish in only 30 minutes!

Mini Pumpkin Cinnamon Rolls on a serving plate

Then I mixed the pumpkin with the cream cheese and now all I want to do all day long is make and eat these delicious Mini Pumpkin Cinnamon Rolls.

These cinnamon rolls are perfect for the beginning baker. With just a few ingredients, and using the shortcut of crescent rolls (or a crescent sheet), even the youngest of bakers can help out.

We love that they can be thrown together in a matter of minutes, and they are the perfect size for tiny little hands. They were gone before they got cold at our house.

How to Make Mini Pumpkin Cinnamon Rolls

Preheat oven to 375 degrees.


A glass bowl containing a block of cream cheese and a portion of pumpkin puree.

Spread Pillsbury Crescent sheets on a flat surface. If they are sticking, you can spread them out over a lightly floured surface.


A utensil spreads a creamy mixture onto an uncooked rectangular piece of dough.

In a bowl, mix together 4 oz cream cheese and pumpkin puree.

A sheet of dough is covered with a sprinkle of brown sugar and cinnamon on a dark surface, ready for baking.

Spread mixture over both Pillsbury Sheets in an even layer (you may not use all of the pumpkin mixture). Sprinkle cinnamon and brown sugar over pumpkin mixture until most of the dough is covered. Carefully roll each sheet into a jellyroll shape.


A rolled dough on a dark surface being cut with a piece of string.

Carefully cut into 3/4 inch sized slices. The easiest way to do it, is to use a piece of floss (preferably floss that isn’t flavored) like the picture shows below. You could also use a serrated knife. Each sheet should make about 10 cinnamon rolls.


A white baking dish contains seven uncooked cinnamon rolls, evenly spaced apart.

Place cinnamon rolls into greased 8×8″ pan or combine both rolls in a 9×13″ pan and cook for 16 minutes or until tops turn golden brown.

A white baking dish containing eight cinnamon rolls arranged in two rows, each with a distinct spiral shape and lightly browned on top.

How to make cream cheese frosting for these Mini Pumpkin Cinnamon Rolls:

You only need a few ingredients to make frosting

  • cream cheese (we used about 4 ounces)
  • butter (about 2 Tablespoons)
  • vanilla
  • powdered sugar (more or less to reach your desired consistency)

Beat together cream cheese, softened butter, vanilla, and powdered sugar. You can add more powdered sugar to make it thicker, or thin it out with a Tablespoon or two of milk.

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More cinnamon roll recipes:

A black plate with six cinnamon rolls topped with white icing, displayed on a textured white and gray surface.
Serves: 20

30 Minute Mini Pumpkin Cinnamon Rolls Recipe

Flaky, mini cinnamon rolls filled with creamy pumpkin and topped with perfect cream cheese frosting, ready in less than 30 minutes.
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Print Pin

Ingredients

Cinnamon Rolls

  • 2 Pillsbury Seamless Crescent Dough Sheets
  • ½ cup pumpkin puree
  • 4 ounces cream cheese softened
  • cinnamon to taste
  • brown sugar to taste

Frosting

  • 4 ounces cream cheese softened
  • 2 Tablespoons butter softened
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 375 degrees.
  • Spread Pillsbury Crescent sheets on a flat surface.
  • In a bowl, mix together 4 oz cream cheese and pumpkin puree.
  • Spread mixture over both Pillsbury Sheets in an even layer (you may not use all of the pumpkin mixture). Sprinkle cinnamon and brown sugar over pumpkin mixture until most of the dough is covered. Carefully roll each sheet into jellyroll shape.
  • Using floss, or serrated knife, carefully cut into 3/4 inch sized slices. Each sheet should make about 10 cinnamon rolls. Place cinnamon rolls into greased 8×8 pan or combine both rolls in a 9×13 and cook for 16 minutes or until tops turn golden brown.

Frosting

  • Beat together cream cheese, softened butter, vanilla, and powdered sugar. Spread over cinnamon rolls after they cool. Enjoy!

Notes

  • We used the crescent roll dough in seamless sheets.

Nutrition

Calories: 80 kcal · Carbohydrates: 12 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 86 mg · Potassium: 41 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 1051 IU · Vitamin C: 1 mg · Calcium: 19 mg · Iron: 1 mg

Equipment

Recipe Details

Course: Dessert
Cuisine: American
Mini Pumpkin Cinnamon Rolls on a serving plate

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Published: September 13, 2022Updated: September 9, 2024

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Questions & Reviews

  1. PamW says:
    The recipe lists 4 oz of cream cheese but it is spread on the rolls and is in the icing? Sorry I'm confused, and that's all to easy to do!
  2. heidi says:
    I wonder the same. Maybe should be 4 oz in rolls and another 4 oz for the frosting?? Hopefully Lauren clarifies this.
  3. Michele @ Alwayzbakin says:
    These are calling my name!! They look amazing! Thank you for sharing it. ;)
  4. Janice Larson says:
    The recipe lists 4oz of cream cheese twice, once for inside the rolls and once for the glaze.
  5. Cyd says:
    That is correct! :)
  6. elizabeth says:
    IS THE FIRST INGREDIENT CINNAMON ROLLS? IF SO, I DON'T SEE THEM IN THE REST OF THE RECIPE
  7. debi says:
    I just was wondering the Pillsbury dough is that the pie crust. I don't know of another seamless dough. please help
  8. Julie says:
    I think it is Pillsbury Crescent Recipe Creations Seamless Dough Sheet.
  9. Cyd says:
    It's actually the crescent roll dough, it comes in seamless sheets.
  10. Cyd says:
    The first ingredient for the cinnamon rolls is seamless crescent roll sheets.
  11. Leslie says:
    What size can of pumpkin puree? Thank you!
  12. Momma Cyd says:
    You need 1/2 cup, so the small can will do.
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