Delicious Pumpkin Cinnamon Rolls Easiest Recipe Ever

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Pumpkin Cinnamon Rolls with crunchy pecans and a sweet marshmallow glaze are ready in 30 minutes! A delightful autumn breakfast for all!  


– 1 can crescent dough sheet – 1/2 cup pure pumpkin puree – 1 tablespoon unsalted butter melted and cooled – 1/3 cup brown sugar – 1 teaspoon pumpkin spice – 1 teaspoon ground cinnamon – 1/4 cup chopped pecans – 1/4 cup crushed gingersnaps about 3-4 cookie Marshmallow Cream Cheese Glaze – 4 ounces cream cheese softened – 1 cup marshmallow creme – 3 tablespoons unsalted butter softened – 2 tablespoons milk – 1 teaspoon vanilla bean paste or extract


Set the oven temperature to 350 degrees. Prepare a baking dish that is 9 inches by 9 inches. Put aside for later.  

Step 1

Pumpkin and butter should be combined in a small basin and mixed together. Put aside for later.  

Step 2

This recipe calls for brown sugar, pumpkin spice, and cinnamon to be mixed together. Put aside for later. Roll out the sheet of dough for the crescent roll.  

Step 3

The pumpkin mixture should be spread out evenly over the dough. First, sprinkle the brown sugar mixture over the dough, and then after that,  

Step 4

scatter the gingersnaps and pecans over the dough in an even manner. Make a tight roll, then cut it into nine equal pieces.  

Step 5

Place the rolls with the sliced side facing up in the baking dish that has been buttered. Bake for twenty-five to thirty minutes, or until well cooked and golden brown. 

Step 6

Cream marshmallow, oil, and cream cheese until smooth. The glazing. Milk and vanilla should be added and mixed until creamy. Cooled cinnamon buns. Add pecans and gingersnaps as garnish.  

Step 7


-Calories: 218kcal -Carbohydrates: 27g -Protein: 2g -Fat: 13g -Saturated Fat: 6g -Polyunsaturated Fat: 1g -Monounsaturated Fat: 4g -Trans Fat: 0.2g -Cholesterol: 27mg -Sodium: 86mg -Potassium: 88mg -Fiber: 1g -Sugar: 19g -Vitamin A: 2451IU -Vitamin C: 1mg -Calcium: 36mg -Iron: 1mg

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