Your Local Cinnabon Shop Doesn’t Want You To Read This Brilliant Recipe!

  • pumpkin pie cinnamon rolls

Did I forget to mention that you can make these fabulous treats in under an hour? How, you might ask? Remember that blue tube? Now you will be using its cousin, the crescent roll!

If you can’t find the round ones called for in the recipe, just use the regular ones. Keep four of them intact, give them a swipe or two with your rolling pin to seal the seams, spread on your filling, roll them up and slice them into four rounds. Easy-peasy!

Oh yeah, the frosting is special, too. It isn’t just the regular old cream cheese frosting. It has pumpkin pie spice mix incorporated right into it, for an extra punch of flavor.



2 cans Pillsbury Crescent Rounds

4 tablespoons butter, melted

½ cup pumpkin puree (not pie filling)

1 tablespoon milk

¼ cup packed light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg


For the Frosting

4 oz. cream cheese, softened

1½ cups powdered sugar

¼ teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract



Preheat oven to 375 degrees F.

Lightly grease two 8-inch cake pans with non-stick spray; set aside.

Separate dough into 16 rolls and unroll. Brush each piece of dough with melted butter.

In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg. Evenly divide pumpkin filling and spread over each piece of rolled-out dough. Carefully roll up each dough, lightly pinching seams together.

Arrange the rolls 1 inch apart in the prepared cake pan. Bake for 16 to 18 minutes, or until tops are golden brown.

In the meantime, make the frosting

Place cream cheese in your mixer’s bowl and cream for 1 minute. Gradually add in powdered sugar and continue to beat until well combined. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Remove pans from oven and immediately brush each roll with frosting (See Quick Tip). Serve.



Quick Tip:  To save time, you can make these up the night before, covered, and keep them in the fridge. You can make the frosting ahead of time too, but don’t put it on the rolls until after you bake them. You may have to whip it up a bit before applying it. You can freeze baked rolls (after completely cooled) and icing separately. Apply frosting after you have reheated them.

Recipe and image courtesy of Katerina at Diethood


By | 2017-12-05T11:12:53+00:00 December 4th, 2017|001, Author, Breakfast, Dessert, Fall, Thanksgiving|0 Comments

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