• Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 16

Pumpkin Pie Crust Cinnamon Rolls

  • Recipe Submitted by on

 Ingredients List

  • pastry for a double crust pastry shell
  • 3 tbsp. unsalted butter melted
  • 1/2 to 2/3 cup pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin pie spice


Roll out pie dough into 2 rectangular forms.
Spread with butter.
With a regular knife, spread a thin layer of pumpkin over top of the butter on each rectangle.
Depending on the size of your rectangle, this will take about ¼ to 1/3 cup for each.
Combine sugar, cinnamon and pumpkin pie spice and sprinkle evenly over top of pumpkin.
On one of the wide ends, gently roll up pie crust.
After the first inch or so, tuck in the sides and continue rolling.
Before you get to the end, tuck in the wide end and roll completely. This will keep the pumpkin from seeping out of the pie dough.
Place in glass baking dish and bake at 350° for about 20-30 minutes or until pie dough has cooked through.
Yield: each roll yields about 8 cinnamon rolls.

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