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Mini Pumpkin Pie Crescent Rolls

Mini pumpkin pie crescent rolls with a creamy pumpkin-cream cheese filling, baked until golden, then finished with a cinnamon glaze. Flaky crescent layers roll up like mini pies—easy breakfast pastries for fall cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 rolls
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crescent roll dough
  • 2 can (8 oz) refrigerated crescent roll dough Keep refrigerated until ready to assemble.
Pumpkin cream cheese filling
  • 6 oz cream cheese Soften before mixing for a smooth filling.
  • 0.333 cup pumpkin puree
  • 0.25 cup powdered sugar For the filling.
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon For the filling.
  • 0.5 tsp vanilla
Topping
  • 2 tbsp butter Melted for brushing.
  • 2 tbsp sugar Sprinkle for cinnamon sugar.
  • 1 tsp cinnamon For cinnamon sugar topping.
Cinnamon glaze
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375°F, then line a baking sheet with parchment or a silicone mat for easy release.
  2. Beat the cream cheese until smooth, then mix in the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla.
  3. Separate the crescent roll dough into triangles, then place 1 teaspoon of pumpkin filling at the wide end of each triangle.
  4. Roll each triangle from the wide end to the point, then place the rolls on the lined baking sheet with the seam side down.
Bake and finish
  1. Brush the tops of the rolls with melted butter, then sprinkle with cinnamon sugar (sugar and cinnamon mixed together).
  2. Bake for 12–15 minutes at 375°F until golden and puffed, with lightly browned edges.
  3. Drizzle the cinnamon glaze over the warm rolls right after baking so it melts and sets.

Notes

Pro tip: soften the cream cheese to room temperature so the filling stays thick and lump-free. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 300°F oven for 5–8 minutes. Freeze baked rolls for up to 1 month (glaze after thawing for best texture). For a lighter version, use low-fat cream cheese and skim or 2% milk in the glaze.