Ingredients
For the rolls:
- 1 can 13.8 oz refrigerated crescent roll or pizza dough
- ½ cup 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 powdered sugar
- 1–2 tbsp milk dairy or almond
- ½ tsp vanilla extract
Instructions
- 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.
- Mix the filling. In a small bowl, stir together the pumpkin puree, sugar, and cinnamon until smooth.
- 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.
- Spread the filling. Use a spatula to spread the pumpkin mixture evenly over the dough, right to the edges.
- 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.
- 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.
- 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.
- Ice and enjoy. Let the rolls cool for 5 minutes, then drizzle with the icing. Serve warm and enjoy that cozy pumpkin-cinnamon goodness!
Notes
- Homemade dough option: If you’d like bakery-style fluff, swap the store-bought dough for a simple yeast dough made with flour, yeast, warm milk, sugar, and butter. It’ll take longer, but the result is pillowy soft rolls.
- Extra spice: Add a pinch of nutmeg or pumpkin spice blend to the filling for more fall flavor.
- Icing variation: Swap half the powdered sugar for softened cream cheese to make a tangy cream cheese glaze.