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Mini Pumpkin Pie Crescent Rolls

Mini pumpkin pie crescent rolls with a creamy pumpkin filling and a cinnamon-sugar finish. Flaky crescent triangles are filled, baked until golden, then drizzled with a quick powdered sugar 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
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent roll dough
  • 2 can (8 oz each) refrigerated crescent roll dough
Pumpkin cream cheese filling
  • 6 oz cream cheese softened
  • 0.333 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
 

Preheat and fill
  1. Preheat oven to 375F and line a sheet pan with parchment or a light coating of nonstick spray so the rolls bake evenly.
  2. In a bowl, beat cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla until smooth.
  3. Separate the refrigerated crescent roll dough into triangles and place 1 teaspoon of pumpkin filling on the wide end of each triangle.
  4. Roll each triangle up from the wide end to the point and set the rolls on the prepared baking sheet, spacing them apart.
Bake and glaze
  1. Brush the tops with melted butter, then sprinkle with cinnamon sugar so the centers stay tender and the crust browns.
  2. Bake for 12-15 minutes at 375F until golden.
  3. Mix and drizzle the cinnamon glaze over the warm rolls right after baking so it melts into a thin coating.

Notes

For clean, even portions, use a 1-teaspoon measuring spoon for the filling and keep the filling in a small spoonable mound while you work. Store leftovers in an airtight container in the refrigerator up to 3 days and rewarm at 300F for 5-7 minutes. Freezing is not recommended because the crescent texture softens after thawing. To make it dairy-light, use reduced-fat cream cheese and swap milk in the glaze with unsweetened lactose-free milk.