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)

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🍂 This fall-inspired treat embraces the cozy vibes of autumn with this super simple recipe! Using store-bought cinnamon rolls, you can create a deliciously easy treat that’s perfect for weekend brunches or a slow, cozy morning. Whip up these Pumpkin Cinnamon Rolls today!

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

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.

Step-by-Step Directions:

Step 1: 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.

Step 2: Cover with foil and bake at 350ºF for 50 minutes. Top with the icing that’s included and ENJOY!

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.

Tips:

If you don’t have Pumpkin Pie Spice then just omit it or use a dash of extra cinnamon!

Pumpkin Cinnamon Rolls

This fall-inspired cinnamon roll treat, embraces the cozy vibes of autumn with this super simple recipe! Using store-bought cinnamon rolls, you can create a deliciously easy treat that’s perfect for weekend brunches or a slow, cozy morning.

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!