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Mini Pumpkin Pie Crescent Rolls

Mini pumpkin pie crescent rolls with a creamy pumpkin-cream-cheese filling and cinnamon-sugar topping. These bake into golden, flaky mini rolls, then get a simple powdered-sugar cinnamon glaze while warm.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Mini pumpkin pie crescent rolls
  • 2 can (8 oz each) refrigerated crescent roll dough Keep chilled until ready to use.
  • 6 oz cream cheese Soften for easier mixing.
  • 0.3333333333 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
  • 2 tbsp butter Melted for brushing.
  • 2 tbsp sugar For cinnamon sugar topping.
  • 1 tsp cinnamon For cinnamon sugar topping.
  • 0.75 cup powdered sugar For glaze.
  • 2 tbsp milk For glaze.
  • 0.25 tsp cinnamon For glaze.

Equipment

  • 1 sheet pan

Method
 

Prep and make the pumpkin filling
  1. Preheat oven to 375°F and line a baking sheet with parchment or a lightly greased surface for easy release.
  2. Beat cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla until smooth and well combined.
Assemble the mini crescent rolls
  1. Separate crescent roll dough into triangles and place 1 teaspoon pumpkin filling on the wide end of each triangle.
  2. Roll up from the wide end to the point to form mini crescent shapes, then arrange them on the lined baking sheet.
Top and bake
  1. Brush the tops of the rolls with melted butter, then sprinkle with cinnamon sugar made from sugar and cinnamon.
  2. Bake for 12–15 minutes at 375°F until golden brown, watching for deep golden edges.
Glaze and serve
  1. Drizzle cinnamon glaze over the warm rolls immediately so it melts slightly and sets on top.

Notes

Pro tip: Use softened cream cheese so the filling stays smooth and won’t tear the dough when you roll. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat briefly in the oven or toaster oven to re-crisp the exterior. Freezing is not recommended because the glazed topping can soften after thawing. For a dairy-light swap, use a dairy-free cream cheese alternative; keep the milk in the glaze as needed to reach a drizzle-able consistency.