These Cream Cheese Pumpkin Pie Crescent Rolls are the perfect fall treat! They’re incredibly easy to make, using refrigerated crescent roll dough as a shortcut, and they’re packed with the delicious flavors of pumpkin pie and cream cheese. I love how these rolls are both festive and fun, with a creamy pumpkin filling and a drizzle of orange royal icing. They’re perfect for breakfast, brunch, a snack, or dessert, and they’re sure to be a hit with everyone!
Why You’ll Love These Crescent Rolls
- Easy to Make: This recipe uses refrigerated crescent roll dough, making it a quick and easy treat to prepare.
- Pumpkin Pie Flavor: The filling is packed with pumpkin puree, pumpkin pie spice, and cinnamon sugar, giving these rolls all the delicious flavors of pumpkin pie.
- Creamy and Delicious: The combination of cream cheese and pumpkin creates a smooth and creamy filling.
- Festive: The orange royal icing and fall leaf sprinkles make these rolls perfect for fall gatherings and holidays.
- Versatile: Enjoy them for breakfast, brunch, a snack, or dessert.
Ingredients for Cream Cheese Pumpkin Pie Crescent Rolls
Here’s what you’ll need to make these festive rolls. The full list with measurements is in the recipe card below.
Main Ingredients
- Crescent roll dough (Dough)
- Cream cheese, softened (Dairy)
- Pumpkin puree (homemade or store-bought) (Vegetable)
- Pumpkin pie spice (Spice Blend)
- Cinnamon sugar (Spice Blend)
- White sugar (Sweetener)
- Egg (Binder)
- Orange royal icing (homemade or store-bought) (Icing)
- Fall Leaf Sprinkles
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Cream Cheese Pumpkin Pie Crescent Rolls as is, but here are a few ideas for variations:
- Different Icing: Use a vanilla glaze, a cream cheese frosting, or a maple glaze instead of orange royal icing.
- Add Nuts: Sprinkle some chopped pecans, walnuts, or almonds on top of the filling before rolling up the dough.
- Make it Spicier: Add a pinch of nutmeg, allspice, or cloves to the filling.
- Chocolate Chips: Stir in some mini chocolate chips to the filling.
How to Make Cream Cheese Pumpkin Pie Crescent Rolls
Let me show you how easy it is to make these Cream Cheese Pumpkin Pie Crescent Rolls:
Preheat Oven
- I preheat my oven to 375°F (190°C).
Make the Filling
- In a bowl, using an electric mixer (or a stand mixer), I combine the softened cream cheese and pumpkin puree.
- I mix until smooth.
- I add in the pumpkin pie spice, cinnamon sugar, and white sugar.
- I mix again.
- I add in 1 egg and mix well until everything is fully incorporated.
Assemble the Rolls
- I open the crescent roll dough.
- Starting at the large, fat end of each crescent roll triangle, I add 1 teaspoon of the filling to the center of the dough.
- I roll the crescent over the filling, pinching the sides together to seal in the filling.
- I continue rolling up the crescent roll.
Bake
- I place the rolls on a stoneware baking sheet or a metal sheet lined with parchment paper.
- I bake for 12 minutes, or until golden brown.
Cool, Decorate, and Serve
- I remove the rolls from the oven and let them cool.
- Once cool, I drizzle the rolls with orange royal icing and add fall leaf sprinkles.
- Serve
Tips and Tricks for the BEST Crescent Rolls
Here are my secrets for making these rolls truly exceptional:
- Use Refrigerated Crescent Roll Dough: Refrigerated crescent roll dough is a convenient shortcut that makes this recipe super easy.
- Don’t Overfill: Don’t overfill the crescent rolls, or the filling will spill out during baking.
- Pinch the Sides: Pinching the sides of the dough together helps to seal in the filling.
- Watch Carefully: Keep an eye on the rolls while they’re baking to make sure they don’t burn.
- Let Cool Slightly: Let the rolls cool slightly before drizzling with icing.
How to Serve
These Cream Cheese Pumpkin Pie Crescent Rolls are perfect for:
- Breakfast or Brunch: A delicious and festive addition to your breakfast or brunch menu.
- Fall Gatherings: Perfect for Thanksgiving, Halloween, or any fall celebration.
- Snacks: A fun and tasty snack.
- Dessert: A sweet and satisfying dessert.
Make Ahead and Storage
You can assemble the rolls ahead of time and store them, covered, in the refrigerator for up to 24 hours before baking. Leftover baked rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Cream Cheese Pumpkin Pie Crescent Rolls
- Can I use a different type of dough?
- You can try using puff pastry or pie crust, but crescent roll dough is recommended for its ease of use and flaky texture.
- Can I make these without the cream cheese?
- The cream cheese adds a lot of creaminess and flavor to the filling, but you can try omitting it.
- Can I freeze these rolls?
- Yes, you can.
Enjoy these easy, festive, and incredibly delicious Cream Cheese Pumpkin Pie Crescent Rolls! They’re a perfect fall treat that everyone will love.
Print
Cream Cheese Pumpkin Pie Crescent Rolls
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 crescent rolls 1x
- Category: Breakfast, Brunch, Dessert, Snack
- Cuisine: American
Description
These Cream Cheese Pumpkin Pie Crescent Rolls are a quick, easy, and delicious fall treat. Refrigerated crescent roll dough is filled with a creamy, spiced pumpkin and cream cheese mixture, then baked until golden brown and drizzled with orange royal icing.
Ingredients
- 3 (8-ounce) tubes refrigerated crescent roll dough
- 2 ounces cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon sugar (see notes)
- 1/4 cup granulated sugar
- 1 large egg
- Orange royal icing (store-bought or homemade, see notes)
- Fall-themed sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Filling: In a medium bowl, using an electric mixer (hand mixer or stand mixer), combine the softened cream cheese and pumpkin puree. Beat until smooth and well combined.
- Add Spices and Sugar: Add the pumpkin pie spice, cinnamon sugar, and granulated sugar to the cream cheese mixture. Beat until combined.
- Add Egg: Add the egg to the mixture and beat until well incorporated.
- Prepare Crescent Rolls: Open the crescent roll dough tubes. Carefully unroll the dough and separate it into individual triangles.
- Fill Crescents: Starting at the wide end of each triangle, place about 1 teaspoon of the pumpkin-cream cheese filling in the center of the dough.
- Roll Up: Roll up each crescent roll, starting from the wide end and rolling towards the pointed tip. As you roll, gently pinch the sides of the dough around the filling to help seal it in.
- Arrange on Baking Sheet: Place the rolled crescent rolls on an ungreased stoneware baking sheet or a metal baking sheet lined with parchment paper. Leave a little space between each roll.
- Bake: Bake for 12 minutes, or until the crescent rolls are golden brown and cooked through.
- Cool: Remove the baking sheet from the oven and let the crescent rolls cool completely on the baking sheet.
- Decorate: Once the crescent rolls are cool, drizzle them with orange royal icing and sprinkle with fall-themed sprinkles, if desired.
- Serve
Notes
- Crescent Roll Dough: You can use regular or reduced-fat crescent roll dough.
- Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Cinnamon Sugar: You can make your own cinnamon sugar by combining granulated sugar and ground cinnamon (typically a ratio of 1/4 cup sugar to 1 teaspoon cinnamon).
- Orange Royal Icing: You can use store-bought or homemade orange royal icing. To make a simple orange icing, whisk together powdered sugar, a little orange juice or orange extract, and a drop or two of orange food coloring until you reach a drizzling consistency.
- Serving suggestion Serve!
- Storage: Store leftover for 2-3 days