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.

🍋 Perfect For…

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

Step-by-Step Instructions:

Step 1: Preheat oven to 350ºF and Place cinnamon rolls in a greased baking dish (save the icing) Pour heavy cream over the top.

Step 2: 👉 In a bowl, mix:

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

Pouring heavy cream into a clear bowl with melted butter, sugar, and canned pumpkin all on the counter.

Mixing together melted butter, sugar, canned pumpkin, and heavy cream altogether in a glass bowl on the counter

Step 3: Pour that mixture over the rolls. Cover and bake for 50 minutes

Step 4: 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.

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

Store-bought cinnamon rolls get an easy fall upgrade with a few simple ingredients for a warm, gooey breakfast everyone will love.

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

Preheat oven to 350ºF and Place cinnamon rolls in a greased baking dish (save the icing) Pour heavy cream over the top.
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. The last 15-17 minutes uncover.
Top with the icing that’s included and ENJOY!