Pumpkin Pie Cinnamon Rolls: Easy Thanksgiving Breakfast Idea
As the holidays approach, the crisp air, cozy nights, and festive drinks like hot chocolate and apple cider set the mood for the season. It’s hard to believe that summer has come and gone, and now it’s time to embrace the magic of the holiday season with comforting treats like Pumpkin Pie Cinnamon Rolls. With the change in weather and the shift in attire, it’s clear—the holiday season is here!
The best part of the holidays is tradition. Growing up, we all have family traditions that make the season special, but once you get married and have kids, the fun really begins. You can blend old family customs with your spouse’s, and create brand-new traditions that your children will cherish for years.
One of our favorite new holiday traditions is Thanksgiving breakfast. Since Thanksgiving dinner is a big, all-day event, it’s important to keep breakfast quick, easy, and delicious. And this year, I added a seasonal twist to our usual cinnamon rolls by making Pumpkin Pie Cinnamon Rolls. These fluffy rolls are perfect for a cozy holiday morning and take minimal time to prepare, making them the ideal addition to your Thanksgiving breakfast table.
These pumpkin pie cinnamon rolls are simple, flavorful, and packed with fall spices. With just a few easy-to-find ingredients, you can enjoy a warm, comforting breakfast that will become a new Thanksgiving tradition!
How to make Pumpkin Pie Cinnamon Rolls
Ingredients:
- 2 cans of crescent roll dough
- For the Filling:
- 1 cup canned pumpkin
- 3 tbsp melted butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- Dash of ginger
- For the Icing:
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp melted butter
- 1/4 tsp cinnamon
Instructions:
- Prepare the dough: Unroll the crescent roll dough and pinch together all the seams to form one large sheet.
- Make the filling: In a medium-sized bowl, whisk together the canned pumpkin, melted butter, brown sugar, white sugar, cinnamon, nutmeg, and ginger until well combined.
- Assemble the rolls: Spread a thin layer of the pumpkin filling onto the dough. Unroll the second can of dough and place it on top of the first. Add another thin layer of pumpkin filling.
- Roll and slice: Starting from one of the short ends, roll the dough into a log and cut into 6-7 even slices.
- Bake: Place the rolls into a greased 8 or 9-inch pan and bake at 350°F for 40-45 minutes, or until golden brown.
- Make the icing: While the cinnamon rolls are baking, whisk together the powdered sugar, milk, melted butter, and cinnamon.
- Finish and serve: Allow the rolls to cool for about 5 minutes before spreading the icing over the top. Serve warm and enjoy!
These Pumpkin Pie Cinnamon Rolls are a delicious twist on a classic recipe and are now a treasured part of our Thanksgiving morning tradition!
Love the cozy flavors of fall? 🍁 After trying these Pumpkin Pie Cinnamon Rolls, don’t miss out on my Crescent Roll Pecan Cinnamon Rolls! They’re gooey, sweet, and topped with a luscious caramel pecan glaze—perfect for any holiday breakfast. Click here to check out the recipe and add another favorite to your holiday traditions!
Pumpkin Pie Cinnamon Rolls Recipe
Ingredients
- 2 cans crescent roll dough
Filling
- 1 cup canned pumpkin
- 3 tbsp melted butter
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- Dash Ginger
Icing
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp unsalted butter melted
- 1/4 tsp ground cinnamon
Instructions
- Unroll the crescent roll dough and pinch the seams together to form one large sheet.
- In a medium bowl, mix together canned pumpkin, melted butter, brown sugar, white sugar, cinnamon, nutmeg, and ginger until smooth.
- Spread a thin layer of the pumpkin filling evenly over the dough. Unroll the second can of dough, place it on top, and spread another thin layer of pumpkin filling over the top sheet.
- Starting from a short end, roll the dough into a log. Cut the log into 6-7 even slices.
- Arrange the rolls in a greased 8- or 9-inch pan. Bake at 350°F (175°C) for 40-45 minutes, or until golden brown.
- While the rolls bake, whisk together powdered sugar, milk, melted butter, and cinnamon until smooth.
- Allow the rolls to cool for 5 minutes. Spread the icing over the top while warm. Serve and enjoy!
Notes
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I am a huge pumpkin fan! What a delicious way to incorporate pumpkin into an already tasty treat.
Now I have never had Pumpkin cinnamon rolls but cinnamon rolls YES! Pillsbury makes it best (and easiest too).
Oh my goodness, these would be the perfect addition to our holiday breakfast meals. And so super-easy to make. Thanks for the idea.
I love how you added the pumpkin to the cinnamon rolls. My 16 yr old son would never eat anything different again once he had these. I think I have some cinnamon rolls in my fridge so all I need are the rest of the ingredients!
I always love watching cinnamon rolls plump up and bake. The satisfaction, and aroma, is always very comforting!