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Mini Pumpkin Pie Crescent Rolls

Mini pumpkin pie crescent rolls with a creamy pumpkin filling and cinnamon sugar topping—baked until golden and finished with a powdered sugar glaze. Easy crescent roll triangles are filled, rolled, and baked for warm, pull-apart bites.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent roll dough
  • 2 can (8 oz) refrigerated crescent roll dough
Pumpkin cream cheese filling
  • 6 oz cream cheese, softened
  • 0.3333333333 cup pumpkin puree
  • 0.25 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla
Topping
  • 2 tbsp butter, melted
  • 2 tbsp sugar
  • 1 tsp cinnamon
Cinnamon glaze
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line a baking sheet with parchment or a silicone mat.
  2. Set out the softened cream cheese so it blends smoothly.
Make pumpkin cream cheese filling
  1. Beat the cream cheese with pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla until smooth and thick.
Assemble mini rolls
  1. Separate the crescent roll dough into triangles, keeping them spaced on the baking sheet.
  2. Place 1 teaspoon of pumpkin filling on the wide end of each triangle.
  3. Roll each triangle from the wide end to the point so the filling stays centered and the tip tucks under slightly.
  4. Brush the tops with melted butter, then sprinkle with cinnamon sugar.
Bake and glaze
  1. Bake at 375F for 12-15 minutes, until the mini crescent rolls are golden at the edges.
  2. Whisk powdered sugar, milk, and cinnamon into a smooth glaze, then drizzle over the rolls while warm as a thin coating.

Notes

For the smoothest filling, use fully softened cream cheese so there are no lumps. Store covered in the refrigerator up to 3 days; rewarm in a 325F oven for 5-7 minutes. Freeze baked rolls (glaze after thawing for best texture) for up to 2 months. For a dairy-light swap, use cream cheese and milk alternatives that melt well, and expect a slightly softer filling.