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Pumpkin Walnut Cinnamon Rolls


1 Pepperidge Farm Puff Pastry package (2 pastry sheets)

1/3-1/2 cup brown sugar

3 tbsp white sugar

1 rounded tsp of pumpkin spice

3 tbsps melted butter

1/2 can (15oz can) of pure pumpkin

Roughly 1/2 cup of crushed walnuts

Icing Ingredients

1/2 rounded cup of room temperature cream cheese

3/4-1 cup powdered sugar

1/2-1 tsp vanilla


Preheat oven to 350

Mix together you brown sugar, white sugar and pumpkin spice mix

Roll out your thawed pastry dough

Brush evenly with some of your melted butter

Spread with half your pumpkin

Sprinkle with half your sugar mix and then half your crushed walnuts

Carefully roll up

Sealing/pinching edges

Cut into 8 rolls

Repeat with remaining pastry sheet

Place onto prepared baking sheet

Bake in preheated oven for roughly 30 minutes until golden

While rolls are cooking make your icing

In a medium bowl add your room temperature cream cheese

Slowly add in your powdered sugar while mixing using either a whisk or hand mixer

Add in vanilla

Continue to mix until creamy and no clumps exist

Remove cinnamon rolls from oven when golden and cooked through

Let cool a few minutes

While still warm spread with icing

And if you'd like you could even sprinkle more walnuts on top of icing

Serve and enjoy!


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