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Our Mini Pumpkin Cinnamon Rolls are made from start to finish in only 30 minutes. These semi-homemade 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 bakers can help out.
We love that this recipe can be thrown together in a matter of minutes, and are perfect size for kids. They are gone before they get cold in our house.
Recipe Ingredient Notes
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
How to Make Mini Pumpkin Cinnamon Rolls
Cinnamon Rolls Instructions
- Preheat oven to 375 degrees.
- Spread Pillsbury Crescent sheets on a flat surface. If they are sticking, you can spread them out over a lightly floured 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 a jellyroll shape.
- 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.
- 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.
Cream Cheese Frosting Instructions
- 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.
Storage Suggestions
- Counter & Refrigerator: Place cinnamon rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each cinnamon roll individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
- Reheating: Preheat oven to 350°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
Want More Delicious Pumpkin Breakfast Recipes?
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Baked Pumpkin Spice Donut Holes
- Buttermilk Pumpkin Donuts with Maple Glaze
- Mini Pumpkin Pie Crescents
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Cinnamon Rolls
- Pumpkin Pull Apart Breakfast Bread
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.
Serving rolls
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 Tablespoon butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375℉.
- 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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!
I wonder the same. Maybe should be 4 oz in rolls and another 4 oz for the frosting?? Hopefully Lauren clarifies this.
These are calling my name!! They look amazing! Thank you for sharing it. 😉
The recipe lists 4oz of cream cheese twice, once for inside the rolls and once for the glaze.
That is correct! 🙂
I just was wondering the Pillsbury dough is that the pie crust. I don’t know of another seamless dough. please help
I think it is Pillsbury Crescent Recipe Creations Seamless Dough Sheet.
It’s actually the crescent roll dough, it comes in seamless sheets.
What size can of pumpkin puree?
Thank you!
You need 1/2 cup, so the small can will do.