Description
Quick and easy pumpkin cinnamon rolls made with refrigerated biscuit dough, spiced with pumpkin, cinnamon, ginger, and nutmeg, and finished with a tangy cream cheese glaze. Ready in just 20 minutes.
Ingredients
Scale
- 1 can (16.3 oz / 462g) refrigerated biscuit dough (tube version)
- 4 tablespoons (60g) unsalted butter, melted
- 2 tablespoons (30g) pumpkin puree
- ½ cup (100g) packed brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 oz (56g) cream cheese, softened
- ½ cup (60g) powdered sugar, sifted
- 1–2 teaspoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon maple syrup (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 inch baking dish.
- Melt the butter in a microwave-safe bowl (about 30 seconds) and set aside.
- In a small bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt to form a thick paste.
- Separate the biscuit dough into 8 pieces. Roll each into a ball, flatten slightly, and place in the prepared baking dish so they are touching.
- Spread the pumpkin spice mixture evenly over the top of each biscuit ball.
- Bake for 12-15 minutes until tops are golden brown and edges are firm but centers are soft.
- While baking, whisk softened cream cheese until smooth. Add powdered sugar, vanilla, and 1 teaspoon milk. Whisk until combined, adding more milk or sugar as needed for consistency.
- Remove rolls from oven and let cool for 2 minutes.
- Drizzle or spread the cream cheese glaze over the warm rolls and serve immediately.
Notes
Use fresh spices for best flavor. Let biscuit dough sit for 5-10 minutes after opening to ensure soft rolls. Glaze while rolls are warm, not hot, to prevent the glaze from melting completely. Store leftovers in an airtight container at room temperature for up to 2 days. Do not freeze with glaze.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 24
- Sodium: 280
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: pumpkin cinnamon rolls, easy dinner, 5pm dinner, quick dessert, cream cheese glaze, fall recipes, biscuit dough recipes