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–+ servings

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

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
 

  • Preheat oven to 375 degrees F.
  • Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.
  • 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.
  • Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.
  • 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.
  • Spread frosting over cinnamon rolls and serve! I always have leftover frosting, but use as much as you like:)
  • 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.