Pumpkin Cinnamon Rolls
Store-bought cinnamon rolls get an easy pumpkin spice upgrade for a warm, gooey fall breakfast without making dough from scratch.
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
Calories: 216kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 28mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 849IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
