Pumpkin Spice Cinnamon Rolls
Do I have any pumpkin spice fans? If you answered yes, this pumpkin cinnamon rolls recipe below is for you! Soft and tender pumpkin spice cinnamon rolls that are filled with a sweet cinnamon swirl with pumpkin filling and topped with creamy icing. These easy pumpkin cinnamon rolls will melt in your mouth. The perfect way to kickstart your mornings.
I’m obsessed with the pumpkin spice season and am not ashamed to order a hot venti pumpkin spice latte in 90-degree weather. As soon as I see stores carrying all flavored coffees and treats, I am on top of it, making pit stops. I love pumpkin spice, and these pumpkin spice cinnamon rolls are a must make this fall season. It offers a flavorful pumpkin filling that transforms a basic cinnamon roll into a dream come true for any pumpkin spice fan.
Pumpkin Cinnamon Rolls Recipe
My kids love cinnamon rolls, but I wanted to give my classic cinnamon roll recipe a makeover for the fall season. I pulled out my pumpkin spice supplies, and that is how I created these easy pumpkin cinnamon rolls. Let me also add, as you bake these pumpkin spice rolls you will have a home that is filled with fall scents. This is a great recipe to make for when you have company coming over!
Here are more of my favorite pumpkin recipes:
Easy Pumpkin Cinnamon Rolls
We are counting down the days until we can go back to our local farms and pick fresh pumpkins. That is something we enjoy to do as a family, and of course, use those pumpkins in tasty recipes or carving them up for the holidays! I love walking through pumpkin patches and finding the perfect pumpkins to pick. It is fun watching each kid exam the pumpkins to find the one that stands out the best. I prefer the tiny plump pumpkins; I think they are so fun to decorate.
Why Is Pumpkin A Superfood?
Pumpkin is a superfood for so many reasons. It is packed full of antioxidants and vitamins that are great for boosting immunity and fighting off diseases. You can find that canned pumpkin is great to incorporate into recipes to help fuel your body. Let me share a few reasons why you might want to reach for that pumpkin in your recipes, whether a savory or sweet dish.
Cholesterol Care | Did you know that pumpkin seeds are good for helping reduce the LDL or what they call “bad” cholesterol? If you pick some pumpkins, try making homemade pumpkin seeds, or buy them in stores! They are rich in phytosterols.
Blood Pressure | Pumpkin is excellent for your heart, as it is a good source of potassium, fiber, and vitamin C. When you eat pumpkin it has been known to help lower blood pressure and help you to reduce your risk for strokes.
Potassium Packed | If you work out often and need some potassium to help refuel on, reach for pumpkin over a banana. One cup of cooked pumpkin has 564 milligrams of potassium, where a banana has 422 milligrams. That is a pretty significant jump! Eating pumpkin can help keep your muscles feeling good after a hard workout.
Fiber | Pumpkin is packed full of fiber, which many of us lack on reaching our daily intake that is required. You can find fiber can help reduce your risk for colon cancer, regulate bowels, and improve with diabetes.
The list of benefits from eating pumpkin is quite long. Those are just a few of the reasons you might consider reaching for that pumpkin at the supermarket. You can find ways to make pumpkin pasta, soups, and even desserts to help get pumpkin into our daily diet.
Have you tried pumpkin cinnamon rolls before?
- 1 Pillsbury crescent roll dough tube
- 1 tbsp unsalted butter – melted a little bit
- 2 tbsp canned pumpkin, not pie filling
- ½ cup light brown sugar
- 2 ½ tsp pumpkin pie spice
- 4 oz cream cheese – room temperature
- 2 tbsp unsalted butter – softened
- pinch of salt
- 1 cup powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- Preheat the oven to 375 degrees. Prepare a 9 inch pie pan with non-stick spray.
- Unroll the crescent roll sheet and push all of the seams together, making one solid sheet.
- In a small bowl, combine the semi-melted butter and pumpkin. Spread the pumpkin mixture over the entire sheet of dough, reaching all of the edges.
- In another bowl, combine the brown sugar and pumpkin pie spice. Then, sprinkle all over the top of the sheet, reaching all of the edges.
- Roll the sheet up from the short end, to the other short end.
- To cut your slices, use a string such as floss or butcher string, tie it around the log and pull tight until a slice has been made. This will prevent your slices from being smashed with a knife. Do this until you have made 8-9 slices.
- Arrange the cinnamon rolls in your pan, giving them plenty of space to expand in the oven. Bake for 15-20 minutes, until golden brown on top.
- While baking, prepare the frosting. Using a mixer beat together the cream cheese and butter until fluffy. Add in the salt, vanilla, and milk and slowly add in the powdered sugar. If your glaze is too thick, add a little more milk.
- When your rolls are done, let them cool for a few minutes and then drizzle the frosting all over the top. These are best served warm.