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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 Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Keyword: BEST cinnamon rolls, Best Pumpkin Dessert, cinnamon rolls, mini pumpkin cinnamon rolls
Servings: 20
Calories: 80kcal


  • Mixing Bowl
  • Floss
  • Medium Mixing Bowl
  • Hand mixer


Cinnamon Rolls

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


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


  • 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 8x8 pan or combine both rolls in a 9x13 and cook for 16 minutes or until tops turn golden brown.


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


  • We used the crescent roll dough in seamless sheets.


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