Name: Pumpkin Cinnamon Rolls
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 cans cinnamon rolls with icing ((regular eight count x2)); ¾ cup milk; ¼ canned pumpkin puree; ¼ cup melted butter; ½ cup brown sugar; Pumpkin Pie Spice (a few dashes)

Jump to Recipe

We’re not making cinnamon rolls from scratch—we’re just making the ones we bought a whole lot better. This is one of those easy upgrades where you add a few simple ingredients, pop it in the oven, and suddenly it smells like fall and looks like you actually planned ahead.

It’s warm, gooey, a little over-the-top in the best way, and perfect for weekends, holidays, or any morning when you want something good without turning it into a whole production.

Serves: 16
Prep Time: 5 minutes
Cook Time: 50 minutes

The vibe

We’re not making cinnamon rolls from scratch.
We’re upgrading the ones we bought… and calling it a win.

Ingredients:

2 cans cinnamon rolls with icing (regular eight count x2)
¾ cup milk
¼ canned pumpkin puree
¼ cup melted butter
½ cup brown sugar
Pumpkin Pie Spice (a few dashes)

Canned eight roll of cinnamon rolls with icing. A glass container of milk a can of organic pumpkin pumpkin pie spice cinnamon roll icing in a white container on parchment paper is a stick of salted butter in a white bowl is brown sugar and one cinnamon stick on a brown cutting board. On the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

When to Make These

Weekend mornings
Holiday brunch
That first “fall” day (even if it’s still hot out)

How It Comes Together

Step 1: Preheat oven to 350ºF

Step 2: Pace cinnamon rolls in a greased baking dish (save the icing)

Step 3: Pour heavy cream over the top

Step 4: 👉 In a bowl, mix:

apple pie filling
cinnamon
brown sugar
salt
melted butter
one container of melted icing

Step 5: Pour that mixture over the rolls

Step 6: Cover and bake for 60–65 minutes

Step 7: Uncover for the last 15 minutes

The Reality

Everything soaks in while it bakes, so they come out soft, gooey, and very “did you make these?”

We’re just going to nod and move on.

Canned eight rolls of cinnamon rolls in an 8x11 oven-safe baking dish. A glass container of milk, a can of organic pumpkin, pumpkin pie spice, cinnamon roll icing in a white container on parchment paper, a stick of salted butter in a white bowl, brown sugar, and one cinnamon stick on a brown cutting board. On the counter.

On the counter is parchment paper with butter and cinnamon steak, and a brown cutting board holds the canned icing from the cinnamon container. On a white counter and a clear mixing bowl are brown sugar, pumpkin purée, pumpkin pie spice, and melted butter. With milk being poured into the bowl.

Make It a Whole Thing

If you’re already doing brunch:

Add your Pumpkin Pie Smoothie.
Or go full cozy with one of our other breakfast bakes.

Minimal effort. Looks like you tried.

Pumpkin Cinnamon Rolls

t’s warm, gooey, a little over-the-top in the best way, and perfect for weekends, holidays, or any morning when you want something good without turning it into a whole production

Tara

Prep Time 5

Cook Time 50

Total Time 55

Servings

Ingredients

2 cans cinnamon rolls with icing (regular eight count x2)
¾ cup milk
¼ canned pumpkin puree
¼ cup melted butter
½ cup brown sugar
Pumpkin Pie Spice (a few dashes)

Instructions

Place the cinnamon rolls in an oven-safe dish (I used an 11×7 baking dish, but a 9×13 dish will work as well — just squish the cinnamon rolls closer together). Melt the butter and combine it with the brown sugar, canned pumpkin, pumpkin pie spice, and milk. Pour the mixture over the cinnamon rolls.
Cover with foil and bake at 350ºF for 50 minutes. Top with the icing that’s included and ENJOY!