Easy Mini Pumpkin Cinnamon Rolls

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Easy Mini Pumpkin Cinnamon Rolls with Cream Cheese Frosting-delicious cinnamon rolls that take less than 30 minutes to make! 

Easy Mini Pumpkin Cinnamon Rolls Recipe on twopeasandtheirpod.com These cinnamon rolls take less than 30 minutes to make!

My dad makes the best cinnamon rolls in the world. They are so good they have their own name, Parry Rolls. Everyone knows what Parry Rolls are. They are our family’s most favorite recipe. I’ve shared the recipe on our site and I hope you’ve tried them. If you have, you know they are the best:) And if you know my dad, I am sure he’s made them for you. He loves sharing the cinnamon roll love!

I love my dad’s famous recipe, but they do take awhile to make. They have to rise twice before baking. Are they worth the time? Absolutely! But sometimes it’s nice to have an easy peasy recipe in your back pocket, like my recipe for Easy Mini Pumpkin Cinnamon Rolls. You can make these cinnamon rolls in under 30 minutes. You can’t beat that! And guess what? They are pretty darn tasty too!

Easy Mini Pumpkin Cinnamon Rolls Recipe on twopeasandtheirpod.com

So how do I make delicious cinnamon rolls in under 30 minutes? I start with Pillsbury Crescent Rolls. I like to use the Pillsbury Crescent Recipe Creations Seamless Dough Sheet to make cinnamon rolls. It is one big sheet! If you can’t find the seamless dough sheets, you can use regular crescent rolls, just press them together to form one big sheet.

Easy Mini Pumpkin Cinnamon Rolls Recipe on twopeasandtheirpod.com #recipe

Because it’s fall and I am currently obsessed with pumpkin butter, I spread pumpkin butter over the dough instead of regular butter. I also added brown sugar and cinnamon!

Mini Pumpkin Cinnamon Rolls Recipe on twopeasandtheirpod.com

Rollin’, rollin’, rollin’!

Mini Pumpkin Cinnamon Rolls Recipe on twopeasandtheirpod.com These are SO easy to make!

I rolled up the dough to form one big log.

Recipe for Easy Mini Cinnamon Rolls on twopeasandtheirpod.com

I cut the log into mini cinnamon rolls using dental floss. You can also use thread or a knife. And don’t worry, I used plain dental floss, I didn’t want to add a minty flavor. Mint and pumpkin…not a good flavor combo:)

Recipe for Easy Mini Pumpkin Cinnamon Rolls on twopeasandtheirpod.com

Place the mini cinnamon rolls in a greased baking pan. Aren’t they cute?

Recipe for Easy Mini Pumpkin Cinnamon Rolls on twopeasandtheirpod.com #recipe

Bake until golden brown and frost with cream cheese frosting!

Recipe for Easy Mini Pumpkin Cinnamon Rolls with Cream Cheese Frosting on twopeasandtheirpod.com

Pumpkin and cream cheese…now that is a winning combo! YUM!

Easy Mini Pumpkin Cinnamon Rolls with Cream Cheese Frosting on twopeasandtheirpod.com

I love that these Mini Pumpkin Cinnamon Rolls are so easy to make. They are perfect for busy mornings or if you are feeling lazy! They are also great for entertaining. If you are having guests over for the holidays and want to make a special breakfast treat with little work involved, make Easy Mini Pumpkin Cinnamon Rolls.

Easy-Mini-Pumpkin-Cinnamon-Rolls-17

Mini cinnamon rolls are the perfect size for our little pea! One fit perfectly in his little hands. He loved them!

Easy Mini Pumpkin Cinnamon Rolls are a great quick and easy fall breakfast treat! You don’t have to wait for the dough to rise to make these babies! You can have warm and gooey cinnamon rolls on the table in under 30 minutes. What are you waiting for? Get rollin’!

Easy Mini Pumpkin Cinnamon Rolls with Cream Cheese Frosting on twopeasandtheirpod.com Delicious cinnamon rolls that take less than 30 minutes to make!

Easy Mini Pumpkin Cinnamon Rolls

Mini cinnamon rolls made with pumpkin butter and cream cheese frosting! The best part? They take less than 30 minutes to make!
4 from 2 votes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Servings
10 mini cinnamon rolls

Ingredients

For the pumpkin cinnamon rolls:

  • 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 1/4 cup pumpkin butter I use Trader Joe's brand
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

For the cream cheese frosting:

  • 3 ounces cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cups confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk more if you like a thin frosting

Instructions

  1. Preheat oven to 375 degrees F.
  2. Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.
  3. Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slices, cut side down, in a greased 8 x 8 baking dish.
  4. Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.
  5. While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, stir together cream cheese and butter until smooth. Whisk in the confectioner's sugar, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth.
  6. Spread frosting over cinnamon rolls and serve! I always have leftover frosting, but use as much as you like:)
  7. Note-if you can't find the Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet you can use regular Pillsbury crescent rolls. Just press the dough together to form a large rectangular sheet. I use Trader Joe's pumpkin butter, but you can use any brand or make your own.

Disclosure: This post was written in partnership with Pillsbury, but our opinions are our own.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. These sound delicious and so easy to make. They’re perfect for the upcoming holidays when family is visiting. Who says everything has to be totally from scratch? Some of my best recipes are semi-homemade. Best of all the kids can make these leaving us time for the tedious tasks. Thanks for sharing!

  2. I see you’re using the Saigon cinnamon. Personally, I REALLY like the Ceylon cinnamon better. So much better, it’s worth the trouble of ordering online. Just wondering if you chose the Saigon, or if it was just the one on sale?

  3. I just made these and they are sinfully delicious! Very easy and definitely good enough to have at brunch during the holidays. I cut the frosting recipe in half and still had too much. Decide how much frosting you want and alter the recipe as needed.

  4. Hi! I was wondering if anyone else has trouble reading the blog on bloglovin? I can only read the first small part of each article… Is there any way to change that? I really hope so! 🙂

  5. I have some of these in the oven right now! I used apple butter instead if pumpkin because it’s what I had on hand. Excited to see how they turn out. 🙂

  6. Those look great! I didn’t know there was such a thing as crescent sheets, but come to think of it that’s a really good idea! I’ll have to keep an eye out for it.

  7. Made these this morning as a trial run for company that’s coming over the holidays and they turned out yummy! I used apple butter because that’s what I had in the fridge. I still used pumpkin pie spice, however and it was a really nice compliment – straight cinnamon would have probably been too much with the apple butter. It’s true that the frosting made enough for a double batch for me instead of just a single.

    Also, for those people looking for pumpkin butter, try the gourmet foods section of discount stores like Tuesday Morning, HomeGoods, TJ Maxx or Marshalls. Surprisingly, those places can be a jackpot for hard to find food items. A little more pricey way to go would be Williams Sonoma – it’s delicious but they only have it in fall/winter.

  8. Just made them this morning. Perfect shortcut to a delicious breakfast. Thank you for the amazing recipe! Everyone loved the mini rolls!

  9. These were delicious! On the table in less than 30″. I did use a sheet of parchment paper, just to make it easier to roll, and I didn’t really measure – just made it look like the photos! I used Betty Crocker cream cheese frosting, only because I had it on hand – next time, I’ll make home made. Really yummy and fast! And fyi, you can get the pumpkin butter at Target (no Trader Joes in my town.)

  10. Going to try them out tomorrow morning couldn’t find the seamless dough so I got the regular Cresent rolls hope it still turns out good

  11. First off, thank you for sharing this recipe. I’m all about simplifying. Hope nobody minds that I made a few adjustments. I could not find the seamless dough sheets so I used Pillsbury PIZZA DOUGH. It worked great! I had Pumpkin butter on hand and used it but couldn’t really taste it. I used 1/2 cup Br. sugar and 2 T. cinnamon and added raisins and toasted pecans (in my family it’s not a cinn. roll without raisins and nuts). I only made half a batch of frosting and still had some leftover (that’s fine since my husband will use it up on his graham crackers). Since your photo only shows NINE rolls that’s what I made. Believe me, I will make these again. Thanks.

  12. Am I able to use regular Pillsbury biscuits if I roll them out flat? I don’t have crescent rolls on hand, but am dying to make these.

  13. Oh please buy some different cinnamon — you will notice so much of a difference. You can buy it on line at The Spice House (from Chicago) — they grind their own cinnamon sticks every week. If you open the jar or bag and take a smell, you will throw your other cinnamon out the door! It is that amazing! You will notice a big difference in your baking with their cinnamon. Also, Neilsen Massey vanilla bean paste to use for vanilla. There is no comparison! This recipe sounds like a great shortcut — I will try it.

  14. Just discovered your blog today by following a link to your recipe for Quinoa Vegetarian Chili. I can’t fix dinner because I can’t close the page. Every recipe I click on looks amazing!!! I will be in my kitchen all next week.

  15. Hi! I’m interested in making these for work next week, and I was wondering if you think these would be okay if I made them Sunday night and brought them Monday morning? Do you think they’ll go bad if they sit out overnight and part of the day Monday (I have grazers on my team so I don’t think they’ll all go immediately). Just wondering, they look delicious!!

  16. How do you make these regular size rolls and not mini? Do you add another sheet or cut them wider? I want to make regular size ones.

  17. What is the pastry?  I live in Australia and we don’t have these tubes of pastry.  We have FILO, puff pastry and short crust pasty in frozen sheets.   I would like to make my own pastry, any recipe for that please….

    Kind regards,
    Rozlyn Conway 

    1. I buy it at Trader Joes. I am sure other stores have it. If you can’t find it, you can also make your own, it is easy! Or you can use apple butter if all else fails:)


  18. I made this today for breakfast, but used Apple butter instead of pumpkin butter (couldn’t find any!) Turned out really good. SUPER easy. Loved it!

  19. These came across my Facebook timeline and they seem like the PERFECT autumn weekend breakfast. I think I’ll make 2 batches – one with the pumpkin butter and one with apple butter. I might even go crazy and throw some raisins in there. Thanks for such a simple yet delicious recipe.

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