Pumpkin Pie Cinnamon Rolls Recipe
A perfect and easy Thanksgiving breakfast treat filled with warm fall spices and topped with creamy cinnamon icing. These rolls are quick, flavorful, and will become a beloved holiday tradition!
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
These Pumpkin Pie Cinnamon Rolls are best enjoyed fresh out of the oven but can be stored in an airtight container for up to 2 days.