Pumpkin Cinnamon Rolls made with puff pastry! Delicious little treats for entertaining a crowd this festive season!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 6 rolls
- Category: Baking
- Cuisine: American
Ingredients
- 1 Puff Pastry Sheet (frozen)
- 1/2 tablespoon unsalted butter (melted)
filling
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
frosting
- 2 oz cream cheese (at room temperature)
- 1/2 cup + 1 tablespoon powdered sugar
- 1/4 tsp pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 teaspoons milk or heavy cream
Method
- Thaw the Puff Pastry Sheet according to instructions on the package. Pre heat oven to 400 F degrees and line a baking sheet with parchment paper and set aside.
- Once thawed, brush the sheet with melted butter and set aside.
- Meanwhile prepare the filling by whisking together pumpkin puree, brown sugar and pumpkin pie spice.
- Pour the filling the thawed sheet. Use a spatula to spread the filling all over.
- Start rolling from one end, roll the sheet carefully. Roll till you have a log.
- Now using a sharp knife cut the log into 6 or 8 equal pieces. I cut it into 6 pieces.
- Place the rolls on a baking sheet lined with parchment paper.
- You may also brush the rolls with egg wash (1 egg mixed with 1 tablespoon water). The egg wash gives the pastry a nice golden color.
- Bake the rolls at 400 F for 20 minutes or till nice nice golden brown in color.
Frosting
- While the rolls are in the oven, make the frosting. To a bowl add cream cheese, powdered sugar, vanilla extract, pumpkin pie spice and milk.
- Whisk till everything is well combined and the frosting looks smooth.
- Pour the frosting over warm pumpkin cinnamon rolls and enjoy!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.