Pumpkin Cinnamon Rolls
If you grew up popping open a can of cinnamon rolls on Saturday morning, consider this the fall upgrade. We’re not making dough from scratch—we’re simply making those familiar cinnamon rolls even better. Pumpkin, brown sugar, butter, pumpkin pie spice and heavy cream bake into every layer, creating soft, gooey rolls with plenty of warm fall flavor. Add a generous drizzle of icing, pour yourself a cup of coffee and call it brunch. They’re perfect for weekend breakfasts, holiday mornings or that first “fall” day—even if the air conditioner is still running.
- Serves: 16
- Prep Time: 5 minutes
- Cook Time: 50-52 minutes
Ingredients
- 2 (8-count) cans refrigerated cinnamon rolls with icing
- ¾ cup heavy cream
- ¼ cup pumpkin purée
- ¼ cup butter, melted
- ½ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Instructions:
Step 1: Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish. Arrange the cinnamon rolls in the prepared dish and set the containers of icing aside.
Step 2: In a medium bowl, combine the melted butter, brown sugar, pumpkin purée, pumpkin pie spice and heavy cream. Stir until evenly combined.
Step 3: Pour the pumpkin mixture evenly over the cinnamon rolls. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
Step 4: Remove the foil and bake for another 15–17 minutes, or until the center rolls are fully baked and no longer doughy. Remove the dish from the oven and allow the rolls to cool for 5–10 minutes.
Step 5: Warm the reserved icing for a few seconds in the microwave, if needed, and drizzle it over the rolls. Serve warm.
🍋 Simply Made Suggestions
- Let them soak. The pumpkin mixture soaks into the cinnamon rolls as they bake, making them soft, gooey and very “Did you make these from scratch?” We’re just going to nod and move on.
- Make it brunch. Serve them with our Pumpkin Pie Smoothie for even more fall flavor.
- Add something savory. Balance all that sweetness with our easy Sheet Pan Denver Omelette.
🍋 Before You Go …
Planning a fall brunch? Find even more seasonal inspiration in our collection of easy pumpkin recipes. Minimal effort, looks like you planned the whole thing.
Pumpkin Cinnamon Rolls
Ingredients
- 2 (8-count) cans refrigerated cinnamon rolls with icing
- ¾ cup heavy cream
- ¼ cup pumpkin purée
- ¼ cup butter (melted)
- ½ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish. Arrange the cinnamon rolls in the prepared dish and set the containers of icing aside.
- In a medium bowl, combine the melted butter, brown sugar, pumpkin purée, pumpkin pie spice and heavy cream. Stir until evenly combined.
- Pour the pumpkin mixture evenly over the cinnamon rolls. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil and bake for another 15–17 minutes, or until the center rolls are fully baked and no longer doughy. Remove the dish from the oven and allow the rolls to cool for 5–10 minutes.
- Warm the reserved icing for a few seconds in the microwave, if needed, and drizzle it over the rolls. Serve warm.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
