Pumpkin Cream Cheese Crescent Rolls

These Pumpkin Cream Cheese Crescent Rolls are soft, golden swirls of buttery crescent dough rolled around a creamy pumpkin spice filling and finished with a sweet cream cheese glaze. They taste like pumpkin pie and cinnamon rolls in one bite, and this easy pumpkin cream cheese crescent rolls recipe takes about 45 minutes from start to finish. If you love swirled treats, you will also enjoy our cinnamon sugar cream cheese rolls.

Why You’ll Love These Pumpkin Cream Cheese Crescent Rolls

• Shortcut dough: refrigerated crescent dough means no kneading and no rising.
• Cozy fall flavor: pumpkin, brown sugar and pumpkin pie spice in every layer.
• Creamy glaze: a simple cream cheese drizzle makes them bakery-worthy.
• Feeds a crowd: one pan makes 12 rolls for breakfast, brunch or dessert.

Ingredients

For the Rolls

• 2 cans (8 ounces each) refrigerated crescent roll dough
• 1/2 cup pure pumpkin puree
• 4 ounces cream cheese, softened
• 1/3 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract

For the Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Ingredient Notes

• Pumpkin puree: use plain pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
• Cream cheese: full-fat block cream cheese at room temperature mixes smoothest.
• Crescent dough: a seamless dough sheet works too and saves you pressing the seams.
• Pumpkin pie spice: no jar? Mix cinnamon with a pinch each of ginger, nutmeg and cloves.

How to Make Pumpkin Cream Cheese Crescent Rolls

1. Prep: preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Make the filling: in a medium bowl, mix the pumpkin puree, softened cream cheese, brown sugar, pumpkin pie spice and vanilla until smooth and creamy.
3. Shape the dough: unroll the crescent dough on a clean counter and press the seams together to make two large rectangles.
4. Fill: spread the filling evenly over each rectangle, leaving a small border around the edges.
5. Roll: starting from the long side, roll each rectangle into a tight log.
6. Slice: with a sharp knife, cut each log into 6 equal pieces, for 12 rolls in total.
7. Arrange: place the rolls cut side up in the dish, leaving a little space between them.
8. Brush: brush the tops with melted butter.
9. Bake: bake for 22 to 28 minutes, until puffed, golden brown and cooked through in the centers.
10. Make the glaze: while they bake, beat the cream cheese, powdered sugar, milk and vanilla until smooth. Add a splash more milk for a thinner drizzle.
11. Glaze: let the rolls cool for 5 to 10 minutes, then drizzle the glaze over the warm swirls and serve.

Prep Time: 15 minutes | Bake Time: 22-28 minutes | Total Time: about 45 minutes | Yield: 12 rolls

Tips for the Best Results

• Chill the dough logs for 10 minutes before slicing for cleaner cuts.
• Use a serrated knife or unflavored dental floss to slice without squashing the swirl.
• Do not overfill; the border keeps the filling from leaking out.
• Check the center rolls at 22 minutes; they should look dry and golden, not doughy.
• Glaze while the rolls are warm so it melts into every swirl.

Serving Ideas

• With hot coffee or a chai latte for a cozy fall breakfast.
• On a holiday brunch table next to raspberry cream cheese crescent ring.
• As part of a pumpkin dessert spread with easy pumpkin pie crunch bars and buttermilk pumpkin pound cake.

Variations

• Nutty crunch: sprinkle chopped pecans or walnuts over the filling before rolling.
• Maple glaze: replace the vanilla in the glaze with a little maple syrup.
• From scratch: want a yeast dough version? Try our classic homemade cinnamon rolls and swap in this pumpkin filling.

Storage and Reheating

Because of the cream cheese filling and glaze, keep leftovers covered in the refrigerator for up to 3 days and do not leave them at room temperature for more than 2 hours. Reheat in the microwave for 10 to 15 seconds. For more guidance, see the FDA safe food handling tips, and learn more about this fall favorite from University of Illinois Extension: Pumpkins.

FAQ

Can I make these ahead?

Yes. Assemble the rolls in the dish, cover and refrigerate up to 12 hours, then bake, adding a few extra minutes if needed.

Can I use pumpkin pie filling?

It is better to use pure pumpkin puree. Pie filling is already sweetened and spiced and can make the rolls too sweet.

Why is my filling leaking?

Leave a border around the edges, roll tightly and do not overfill the dough.

Can I freeze them?

Freeze baked, unglazed rolls well wrapped for up to 1 month. Thaw in the fridge, warm them and glaze before serving.