5 Minute Pumpkin Cinnamon Crescent Rolls

Yes, it’s that time of year – the leaves are turning (too early, if you ask me), the mornings are starting to get that delightful little nip in the air, and the entire world is obsessed with pumpkin. Myself included. This was my first pumpkin foray of the year, for a brunch at a friend’s house. They are incredibly simple, due to the cheat factor with refrigerated crescent dough (but you don’t have to tell anyone that), and they have all the warm, gooey appeal of a regular cinnamon roll, but with an extra pumpkin punch. Assemble in five minutes, bake in 15-20, and you’re good to go.

You can bring these to brunch, to work, or just pop them like candy in the privacy of your own kitchen. I highly encourage popping them like candy – it’s so easy to just whip up another batch when you do.

4.3 from 3 reviews
5 Minute Pumpkin Cinnamon Crescent Rolls
Prep time
Cook time
Total time
Category: Dessert, Breakfast
Yield: 16
  • 1 8 ounce can crescent rolls
  • 4 Tbsp butter, melted
  • 1 Tbsp light brown sugar
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • ½ cup powdered sugar
  • 1 Tbsp milk
  1. Preheat oven to 375 F. Set aside a muffin tin.
  2. Mix the light brown sugar and pumpkin pie spice into the melted butter.
  3. Open the crescent rolls and roll out on a counter or large cutting board. Separate into two long rectangles and use your fingers to pinch the seams together.
  4. Brush the butter/sugar mixture evenly onto each rectangle.
  5. Spread the pumpkin puree evenly across each rectangle.
  6. From the long side of each rectangle, roll up as tightly as you can. Slice into one-inch pieces and place each piece in a cavity in the muffin tin.
  7. Bake 16-19 minutes, until lightly browned.
  8. While rolls are baking, whisk powdered sugar and milk together in a small bowl.
  9. Remove rolls from the oven and cool in pans for 10 minutes. Drizzle glaze over warm rolls and serve.

Source: Adapted from Pillsbury.com

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12 Responses to 5 Minute Pumpkin Cinnamon Crescent Rolls

  1. Just made these…oh my goodness. Ate 6 already! They are yumminess in a bite!!! I am going to make these for a bake sale charity for this evening!

  2. I used the crescent rolls package that comes in one large piece, thinking I would be saving some time, & sliced it in half lengthwise. The butter mixture and filling were very generous, and the rolling was a little bit tricky. Now I am wondering if the configuration of the crescent roll dough was wrong because there were no measurements in the recipe on the size of the rectangles. My rolls were narrow before cutting off 1-inch pieces. They cooked faster than I expected; around 10 min. First I used a regular muffin pan, and the second roll was used in a mini muffin pan. They tasted good, but I think I did something wrong w/the rectangles.

    • Hey Gwen – it sounds like you did the same thing I did with the dough. The rolling is definitely a little tricky. I’ve found it works best if I keep the dough chilled until I’m ready to fill, roll, and pop in the oven in quick succession. I haven’t made these in awhile – maybe I’ll do them again next weekend and see if there’s anything I can update in the recipe to make it easier. I’ll comment back if I do this – thanks for the feedback!

  3. What a joke,5 minutes to prepare????
    I’m a food stylist and the prep takes at least 20.
    I am so tired of blogs/pinterest post where people write anything
    PS does your pet tiger hate being confined to a cage?

    • Hi Rolf – if these take you more than 5 minutes to roll out and spread with the filling, I’d suggest revisiting your techniques. Perhaps if you’re preparing them with food styling in mind, it may take longer? I make these fairly often and the prep has never taken me more than five minutes.

      Thanks for your feedback.

      • I work full time and I have a toddler. I could make these in five minutes…while unloading the dishwasher and folding a load of laundry. Lighten up, Rolf.