Pumpkin Cinnamon Rolls (With Crescent Rolls!)

Pumpkin pie crescent roll twists are a fun spin on a pumpkin pastry. Part pumpkin cinnamon rolls, part pastry and part pumpkin pie, this delicious recipe is packed full of sweet pumpkin spice flavor that’s perfect for cozy fall mornings.

 

Why We Love Easy Pumpkin Cinnamon Rolls

These pumpkin crescents are one of my favorite new recipes! They feel extra special without a lot of time to make them.

• Fun Dessert or Breakfast– These delicious easy treats make a delicious dessert, but can also work as an easy fall breakfast recipe similar to a cinnamon roll and go great with these two-ingredient pumpkin muffins. Pumpkin pie cinnamon rolls are also a delicious treat for Thanksgiving dinner or any party during the fall season.
• Easy To Make– Using premade dough makes these treats quick and easy to make. This recipe is also the perfect way to use up leftover pumpkin.
• Pretty On A Platter- These little pastries look so pretty on a platter, no one will even know you used storebought dough. Pumpkin crescent rolls feel fancier and delicious. If you want to mix up the flavors little bit, try serving them next to my crescent roll cream cheese danish recipe.

Ingredients For Pumpkin Pie Crescent Roll Twists

Ingredients For The Pastries

• crescent roll dough sheets two sheets of crescent dough or puff pastry. If using dough that has been cut into triangles, press the dough back together firmly along the seams. The dough is easier to work with if at room temperature.
• pumpkin puree can use canned
• brown sugar
• pumpkin spice– sometimes called pumpkin pie spice, can use homemade or storebought
• butter – melted
• sugar
• cinnamon

Ingredients For The Icing

• powdered sugar
• milk– Use whatever milk you have on hand, cream also works.
• vanilla – I used clear vanilla, but a brown vanilla extract works too.

How To Make Pumpkin Pie Crescent Roll Twists

Making The Pastries

1. Preheat the oven to 375° and spray a cookie sheet with cooking spray or line with parchment paper.
2. Unroll the crescent roll dough. In a small bowl combine the pumpkin puree, brown sugar, and pumpkin spice. Spread the pumpkin mixture over one piece of the crescent dough.

3. Place the second sheet of dough over the first sheet of dough lining them up. Press the dough gently together.
4. Using a knife or pizza cutter, cut the dough the short direction into eight even pieces. I find using a pizza cutter is the best way to slice these mini pumpkin pie crescent rolls quickly and evenly.

5. Cut each strip down the middle again but stop ½ inch from the end of the dough. Twist the two pieces of dough together all the way down the rope.

6. Take one end of the dough and make a circle about a third of the way.  Place the short end under the dough and twist it down the middle of the roll to form a knot.  Roll the remainder of the twist around the center of the knot, then tuck the end of the dough under the roll. Repeat twisting the dough until you have eight rolls.

7. Melt the butter in a small microwave bowl in the microwave. Add the cinnamon and sugar to the butter and mix in well. With a silicone brush add the butter mixture to the top of each roll.

8. Place the rolls in the oven. Bake rolls for about 9-10 minutes until rolls just begin to turn golden brown.

Making The Frosting

1. In a medium-sized bowl add the powdered sugar, milk, and vanilla. With a whisk or a fork blend the ingredients well until it’s a smooth icing. Drizzle the icing over the rolls while warm. Serve and enjoy!

How Long Do These Pumpkin Cinnamon Rolls Last?

Store these pumpkin pie crescent roll twists in an airtight container in the refrigerator. Expect that these fluffy crescent rolls will last about three days.