A Brief History of Pumpkin Pastries
Pumpkin has been cherished in American baking since the 1600s, when it was first used in savory and sweet dishes by early settlers. By the 19th century, pumpkin pies and breads became autumn staples. Cream cheese, introduced in the late 1800s, paired beautifully with pumpkin for a creamy, tangy balance. Modern bakers combined the two flavors inside crescent rolls and puff pastry, creating a flaky, spiced, and irresistible fall treat. Pumpkin Cream Cheese Rolls are now a beloved seasonal bake, perfect for breakfast or cozy gatherings.
Pumpkin Cream Cheese Rolls – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 rolls 1x
Description
These Pumpkin Cream Cheese Rolls are flaky, sweet, and irresistibly cozy, making them the ultimate autumn breakfast or brunch treat. Filled with creamy pumpkin-spiced cream cheese and wrapped in buttery crescent dough, each bite is warm, comforting, and full of fall flavors. Whether you’re hosting a holiday brunch or simply craving a seasonal morning pastry, these rolls are quick, easy, and guaranteed to impress.
Ingredients
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1 can refrigerated crescent roll dough
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4 oz cream cheese, softened
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1/3 cup pumpkin puree
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2 tbsp granulated sugar
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1 tbsp brown sugar
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1/2 tsp pumpkin pie spice
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1/2 tsp vanilla extract
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2 tbsp melted butter
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2 tbsp cinnamon sugar (for topping)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a bowl, beat together cream cheese, pumpkin puree, sugars, pumpkin spice, and vanilla until smooth.
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Unroll crescent dough and separate into 8 triangles.
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Place 1 tbsp of pumpkin cream cheese mixture at the wide end of each triangle.
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Roll up, starting from the wide end, and place seam-side down on baking sheet.
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Brush tops with melted butter and sprinkle with cinnamon sugar.
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Bake for 12–15 minutes, or until golden brown and puffed.
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Cool slightly before serving warm.
Notes
For a richer flavor, drizzle with cream cheese glaze.
Swap crescent rolls with puff pastry for extra flakiness.
Best enjoyed fresh but can be reheated in the oven at 300°F for 5 minutes
FAQs
1. Can I make Pumpkin Cream Cheese Rolls ahead of time?
Yes! You can assemble the rolls the night before, cover tightly, and refrigerate. Simply bake in the morning for a fresh, warm breakfast.
2. Can I use homemade dough instead of crescent rolls?
Definitely. Homemade or store-bought puff pastry works wonderfully and gives the rolls an even flakier texture. Adjust baking time as needed.
3. How do I prevent the filling from leaking out while baking?
Make sure not to overfill the rolls, and seal the dough edges by pinching them slightly before rolling. Baking seam-side down also helps keep the filling tucked inside.
