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Pumpkin Cinnamon Rolls With Piloncillo

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 rolls
Author Stephanie Chavez


  • 1 can 8 oz Pillsbury™ refrigerated Crescent Dough Sheet
  • 1/2 cup pumpkin puree Libby’s canned 100% pure pumpkin
  • 1/3 cup grated piloncillo
  • 1/4 teaspoon ground cinnamon
  • Piloncillo syrup for glazing


  1. Preheat oven to 375F.
  2. Roll out crescent dough sheet over parchment paper (or a lightly floured flat surface). Roll once gently with a rolling pin.
  3. Spread the pumpkin puree evenly over the entire sheet of dough. Mix grated piloncillo and cinnamon together, then sprinkle over the pumpkin puree.
  4. Roll the dough inward until it is all rolled up. Cut into even sections. Should be about 8 pieces. Bake in a buttered pan for 12-15 minutes or until browned on top.
  5. Drizzle with piloncillo syrup before serving.