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

Scale

1 can refrigerated crescent roll dough
4 oz cream cheese, softened
1/3 cup pumpkin puree
2 tbsp granulated sugar
1 tbsp brown sugar
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
2 tbsp melted butter

2 tbsp cinnamon sugar (for topping)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, beat together cream cheese, pumpkin puree, sugars, pumpkin spice, and vanilla until smooth.
Unroll crescent dough and separate into 8 triangles.
Place 1 tbsp of pumpkin cream cheese mixture at the wide end of each triangle.
Roll up, starting from the wide end, and place seam-side down on baking sheet.
Brush tops with melted butter and sprinkle with cinnamon sugar.
Bake for 12–15 minutes, or until golden brown and puffed.

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