Pumpkin Cinnamon Rolls

These are truly the EASIEST pumpkin cinnamon rolls! Made with store-bought dough, a quick pumpkin-cinnamon filling, and a sweet vanilla drizzle, they bake up soft, golden, and totally irresistible. Perfect for breakfast, brunch, or when that fall craving hits.

Pumpkin + cinnamon is one of those COMBOS that just works… And with this shortcut recipe, you don’t need to wait around for yeast or rising dough! Just roll, slice, bake, and you’ve got bakery-style rolls on the table in about 30 minutes. Pinky promise, you’re going to LOVE them!

Why We Love It

These rolls are the real deal, quick, simple, and downright cozy! You don’t NEED to mess with yeast or wait hours for dough to rise. Just grab a few basic ingredients, roll them up, and bake!

In about half an hour, you’ve got soft pumpkin-swirled rolls with sweet icing melting over the top… They taste like FALL in every bite, and the best part? Anyone can pull these off! Serve them up for breakfast, brunch, or even a late-night treat and watch them disappear.

Helpful Tips & Variations

• Use parchment paper. It makes cleanup way easier, and the rolls won’t stick to the pan.
• Even slices = even baking. A sharp knife works, but unflavored dental floss actually cuts the neatest rolls without squishing them!
• Add a little butter. For a richer FLAVOR, brush the dough with 1–2 tablespoons of melted butter before spreading on the pumpkin filling.
• Want more spice? Stir in a pinch of nutmeg or pumpkin spice blend to the filling. Instant fall vibes!
• Homemade dough option. If you’ve got the time and want true bakery-style fluff, use a simple yeast dough made with flour, yeast, warm milk, sugar, and butter. It’ll take LONGER, but the result is pillowy-soft rolls.
• Switch up the icing. A quick cream cheese glaze works beautifully here too, just swap half the powdered sugar for softened cream cheese and whisk until smooth.

Ingredients

For the rolls

• 1 can (13.8 oz / 390 g) refrigerated crescent roll or pizza dough
• ½ cup (120 g) pumpkin puree (not pumpkin pie filling)
• 2 tbsp sugar (white or brown both work)
• 1 tsp ground cinnamon
• 1–2 tbsp melted butter (optional, for brushing the dough before filling)

For the icing

• ½ cup (60 g) powdered sugar
• 1–2 tbsp milk (dairy or almond)
• ½ tsp vanilla extract

How To Make Easy Pumpkin Cinnamon Rolls with Icing

1. Preheat the oven.
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so the rolls don’t stick and CLEANUP is easier.

2. Mix the filling.
In a small bowl, stir together the pumpkin puree, sugar, and cinnamon until smooth.

3. Prepare the dough.
Unroll the refrigerated dough on a lightly floured surface. If there are seams, press them together with your fingers to make one rectangle. If you’re using the melted BUTTER, brush it evenly over the dough now, it adds a richer flavor and makes the rolls extra SOFT once baked!

4. Spread the filling.
Use a spatula to spread the pumpkin mixture evenly over the dough, right to the edges.

5. Roll it up.
Starting from the long side, roll the dough into a log. Slice into 8 equal pieces. A sharp knife works, but unflavored dental floss makes the cleanest cuts WITHOUT squishing the rolls!

6. Bake.
Place the rolls cut-side up on the prepared baking sheet, leaving a little space between each one. Bake for 18–22 minutes, until they’re puffed and golden brown.

7. Make the icing.
While the rolls bake, whisk together the powdered sugar, vanilla, and 1 tablespoon milk. If it’s too thick, add another splash of milk until smooth and drizzly.

8. Ice and enjoy.
Let the rolls cool for 5 minutes, then drizzle with the icing. Serve warm and enjoy that cozy pumpkin-cinnamon goodness!

Storage Tips

• Room temperature: Keep the rolls in an airtight container on the counter for up to 2 days. They’ll stay soft, especially if you warm them for a few seconds in the microwave before eating.
• Refrigerator: Store in the fridge for up to 4 days. Just reheat gently in the microwave or oven to bring back that fresh-baked taste.
• Freezer: Unfortunately, no… These rolls are best enjoyed fresh, and the texture changes once frozen and thawed.

Can these pumpkin cinnamon rolls be made ahead?

Yes, you can! If you want to get ahead, prepare the rolls up to the point of slicing. Place them on your baking sheet, cover loosely with plastic wrap, and refrigerate overnight.

The next morning, just POP them in the oven and bake as directed. You’ll have warm, fresh rolls without the morning prep, pretty great if you’ve got brunch plans or holiday guests!

I really hope you LOVE these pumpkin cinnamon rolls as much as we do! They’re quick, cozy, and the kind of treat that makes any day feel a little more special.

If you give them a try, let us know how they turned out, leave a STAR rating and drop a comment below!

It seriously helps MORE than you know, and it always makes our day to hear from you!

And hey, don’t forget to save this recipe for later and follow Panfetti on Pinterest, we’ve got plenty more easy, delicious ideas coming your way!