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    Home » Dessert » Crescent Roll Pumpkin Cinnamon Rolls

    Crescent Roll Pumpkin Cinnamon Rolls

    Published: Aug 30, 2018 · Modified: Apr 18, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    Crescent Roll Pumpkin Cinnamon Rolls are so easy to make and are perfect for fall. This small batch of cinnamon rolls is drizzled with caramel and icing.

    Crescent Roll Pumpkin Cinnamon Rolls

    Fall is in the air and I couldn’t be more excited! Autumn is my favorite season with the cooler weather and colorful foliage. The leaves on some of the trees in our area have already started to change color and the air has a hint of crispness.

    So today I’m sharing a recipe for crescent roll pumpkin cinnamon rolls that remind me of all the things I love about fall!

    Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

    Where is the Crescent Roll Pumpkin Cinnamon Rolls Recipe? In this post, I will share step-by-step instructions with photos for how to make the cinnamon rolls, as well as answering FAQs about the recipe, giving suggestions for more pumpkin recipes and showing a video of the recipe. But you can go directly to the recipe by scrolling down to the bottom of the post.

    How To Make Crescent Roll Pumpkin Cinnamon Rolls

    small batch crescent roll pumpkin cinnamon rolls

    Step One:

    Unroll crescent roll dough and press on the seams to seal.

    Spread pumpkin puree over the dough leaving about 1-inch bare at one of the short ends.

    Sprinkle with brown sugar and pumpkin pie spice.

    crescent roll pumpkin cinnamon rolls recipe

    Step Two:

    Roll up the dough starting at the short end and pinch seam to seal.

    Cut the roll of dough into eight equal slices.

    easy crescent roll pumpkin cinnamon rolls in a white cast iron skillet

    Step Three:

    Place the crescent roll pumpkin cinnamon rolls in a greased 10-inch cast iron skillet.

    cast iron skillet crescent roll pumpkin cinnamon rolls

    Step Four:

    Bake at 375 degrees for 19-23 minutes, until golden brown.

    drizzle caramel sauce on crescent roll pumpkin cinnamon rolls

    Step Five:

    Drizzle with caramel sauce.

    drizzle powdered sugar glaze on crescent roll pumpkin cinnamon rolls

    Step Six:

    Mix together powdered sugar and half-n-half to make the icing.

    Drizzle the crescent roll pumpkin cinnamon rolls with the powdered sugar icing.

    Pumpkin Cinnamon Rolls

     Crescent Roll Pumpkin Cinnamon Rolls FAQs

    1. Can these be made with granulated sugar instead of brown sugar?

    Yes, you can use equal amounts of either sugar.

    2. Would nuts be good in these cinnamon rolls? Yes! Try adding either chopped walnut or pecans.

    3. Do you have suggestions for a lighter version? Use reduced fat crescent roll dough, a sugar alternative instead of brown sugar and skip the caramel sauce and glaze.

    4. What can I use instead of a cast iron skillet? Try baking them in a 9-inch pie pan or a 9×9-inch square pan.

    crescent roll pumpkin cinnamon rolls on tray with coffee

    Serve the pumpkin cinnamon rolls while warm with steaming mugs of coffee. These cinnamon rolls are so easy to make at the perfect thing to serve at a fall harvest party or while sitting around a backyard bonfire.

    Need More Pumpkin Recipes To Try?

    Don’t worry, we’ve got you covered! Try one of these pumpkin recipes next.

    Pumpkin Mug Cake: This Pumpkin Mug Cake recipe is dangerously easy to make. You are only 60 seconds away from a warm, delicious cake!

    Pumpkin Pie Bars: This Pumpkin Pie Bars recipe is easy to make, super delicious and perfect for all of your fall celebrations from Halloween to Thanksgiving.

    Pumpkin Silk Pie: This Pumpkin Silk Pie is a delicious holiday dessert recipe that is easy to make. Pumpkin dessert recipes are perfect for holiday parties and this pie is a fun alternative to the traditional pumpkin pie.

    Crescent Roll Pumpkin Cinnamon Rolls Recipe

    Crescent Roll Pumpkin Cinnamon Rolls

    Crescent Roll Pumpkin Cinnamon Rolls are so easy to make and are perfect for fall. This small batch of cinnamon rolls is drizzled with caramel and icing.
    4 from 4 votes
    ↑ Click stars to rate!
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    Prep Time: 10 minutes minutes
    Cook Time: 19 minutes minutes
    Total Time: 29 minutes minutes
    Servings: 8
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    Equipment

    Calphalon Knife Block Set
    Silpat Silicone Mat
    Cast Iron Pan
    Pastry Piping Bags

    Ingredients

    • 8 count refrigerated crescent roll dough (1 package)
    • 1/3 cup pumpkin puree
    • 1/2 cup brown sugar
    • 1 teaspoon pumpkin pie spice
    • 1/3 cup caramel sauce
    • 1/2 cup powdered sugar
    • 1 tablespoon half-n-half

    Instructions

    • Unroll crescent roll dough and press on the seams to seal.
    • Spread pumpkin puree over the dough leaving about 1-inch bare at one of the short ends.
    • Sprinkle with brown sugar and pumpkin pie spice.
    • Roll up the dough starting at the short end and pinch seam to seal.
    • Cut the roll of dough into eight equal slices.
    • Place the rolls in a greased 10-inch cast iron skillet.
    • Bake at 375 degrees for 19-23 minutes, until golden brown.
    • Drizzle with caramel sauce.
    • Mix together powdered sugar and half-n-half. Drizzle over cinnamon rolls.

    Video

    Nutrition

    Serving: 1grams | Calories: 115kcal | Carbohydrates: 28g | Sodium: 46mg | Sugar: 21g
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

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      Cinnamon Scones
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      Pumpkin Biscotti
    • A wooden spoon and apple cobbler in a glass baking dish.
      Apple Cobbler
    • Melted caramel running down the top of the fruit dessert pizza.
      Caramel Apple Fruit Pizza

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. Tyler says

      October 16, 2017 at 5:42 pm

      4 stars
      I made these last week for my coworkers. My free time was sporadic, so I ended up completing the recipe through step 4, then put the rolls (uncut) into the fridge for a few hours. When I came back, some of the liquid (from the pumpkin I assume) had seeped out of the rolls and into the pan. I thought it was done for, as the dough appeared pretty soggy at the bottom. But, I pulled them out, dried up most of the seeped liquid, and pushed on. I had to cut them carefully, but ultimately they baked up just fine in a glass 9×13 and 9×9. I skipped the caramel sauce, but did the glaze, and everybody loved them! Thanks again Tonia!

      Reply
    2. Tyler says

      October 16, 2017 at 5:42 pm

      4 stars
      I made these last week for my coworkers. My free time was sporadic, so I ended up completing the recipe through step 4, then put the rolls (uncut) into the fridge for a few hours. When I came back, some of the liquid (from the pumpkin I assume) had seeped out of the rolls and into the pan. I thought it was done for, as the dough appeared pretty soggy at the bottom. But, I pulled them out, dried up most of the seeped liquid, and pushed on. I had to cut them carefully, but ultimately they baked up just fine in a glass 9×13 and 9×9. I skipped the caramel sauce, but did the glaze, and everybody loved them! Thanks again Tonia!

      Reply
    3. Viki Giles says

      September 20, 2016 at 12:55 pm

      Could you please elaborate on the last three ingredients listed Do I mix them all together and pour over the rolls ???

      Reply
      • Tonia says

        September 20, 2016 at 1:14 pm

        Sorry about that. I’ve fixed it now. 🙂 Tonia

        Reply
    4. SANTA KOEN says

      September 19, 2016 at 2:56 am

      Morning this recipe is wonderful, the Crescent Roll Pumpkin Cinnamon Rolls but I do not understand what means 1 tsbsp half and half, can you please clarify this for me. THANK YOU SO MUCH

      Reply
      • Tonia says

        September 19, 2016 at 9:03 am

        Good morning! Half-n-half is described as half cream in other countries. Hope that helps! ~Tonia

        Reply
    5. Sarah says

      September 18, 2016 at 11:21 am

      This looks delicious! A little salsa would be good with it! Thank you so much for all the recipes you post ! Really appreciate it!

      Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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