Easy Pumpkin Spice Cinnamon Rolls Recipe is the perfect fall treat that combines the warm spices of autumn with gooey sweet cinnamon rolls—all without starting dough from scratch. With just a few pantry staples like pumpkin puree, pumpkin pie spice, and refrigerated cinnamon rolls, you can have a decadent breakfast or dessert in under an hour. The blend of cinnamon, brown sugar, and pumpkin filling pairs beautifully with creamy icing, making each bite comforting and festive. Whether you’re hosting weekend brunch, surprising someone special, or simply craving autumn flavors—this recipe delivers that cozy feeling. Let’s dive into this simple, delicious treat!
Why You’ll Love This Recipe
- Quick & easy: No need to make dough—using refrigerated cinnamon rolls cuts prep time dramatically.
- Seasonal flavor without fuss: Pumpkin puree and pumpkin pie spice give that autumnal taste, without having to pull out every fall spice in the cabinet.
- Balance of textures: Soft, pillowy cinnamon rolls, creamy pumpkin layers, melted butter-brown sugar topping, and smooth icing—every bite is a mix of gooey, sweet, and spiced.
- Impressive yet simple: It looks homemade and festive, yet is achievable even by home cooks with limited time or experience.
Ingredients
- 1 can refrigerated cinnamon rolls with icing (5 count)
- ¼ cup pumpkin puree
- ½ cup heavy whipping cream
- ¼ cup butter, melted
- ¼ cup light brown sugar, packed
- 1 teaspoon pumpkin pie spice
Step-by-Step: How to Make Pumpkin Spice Cinnamon Rolls
- Preheat the oven to 350°F (≈ 175°C). Grease a 9 inch round or square baking pan with non stick spray; set aside.
- Open the can of cinnamon rolls. Remove the icing tube/cup and set it aside for later. Separate into individual rolls. Unroll each one, keeping the cinnamon sugar filling side up. Lay them side by side.
- Spread ¼ cup pumpkin puree evenly over the strips of unrolled dough. Then, one at a time, re roll each strip back into a spiral.
- Place all five rolls in the prepared baking dish, spacing them slightly apart to allow for expansion during baking.
- Pour ½ cup heavy whipping cream evenly over the top of the assembled rolls.
- In a small bowl, combine melted butter, brown sugar, and pumpkin pie spice; stir until smooth. Drop spoonfuls of this mixture over the rolls, distributing evenly.
- Tightly cover the baking dish with foil and place it in the preheated oven for a 15-minute bake.
- Then remove the foil and bake another 12 15 minutes, or until the rolls are cooked in the center and golden brown at the edges.
- Once baked, let the rolls rest 2 minutes in the pan. Then spread the reserved icing over the top of the warm rolls. Allow at least 5 minutes to cool slightly before serving.
Helpful Tips
- Be sure to space the rolls slightly apart in the pan; they’ll expand during baking, and touching sides can cause uneven rising.
- Use full fat heavy whipping cream for a richer, more indulgent texture; lower fat creams will work but the topping won’t be quite as lush.
- Don’t skip melting the butter first—this helps the brown sugar mixture spread better over the rolls.
- Check for doneness by inserting a toothpick in the center roll; it should come out clean or with just a few moist crumbs—not raw dough.
- If the tops are browning too quickly after uncovering, you can tent foil loosely over the top for the remaining baking time.
Substitutions And Variations
- Pumpkin: Use canned pumpkin puree or homemade pumpkin (blend cooked pumpkin flesh). Steer clear of pumpkin pie filling, as it contains extra sugar and spices that can alter the recipe.
- Cream: Swap heavy cream with half and half or whole milk—though texture will be lighter.
- Sugar: Brown sugar can be substituted with coconut sugar or demerara sugar for different flavor notes.
- Spice blend: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, cloves, and ginger (e.g. ½ teaspoon cinnamon + ¼ teaspoon each nutmeg & ginger).
- Rolls count/size: If using a larger can or more rolls, adjust baking dish and time; smaller rolls may bake faster.
- Toppings: Add chopped pecans or walnuts before baking for crunch; drizzle caramel sauce over the icing for extra indulgence.
Storage Instructions
- Let rolls cool completely to room temperature before storing.
- Cover the pan tightly with foil or plastic wrap, or transfer to an airtight container, and refrigerate. They’ll keep for 2 3 days in the fridge.
- To reheat: place an individual roll on a microwave safe plate, heat on high for 30 45 seconds until warmed throughout. If desired, re ice after reheating.
- For longer storage, you can freeze the baked rolls (without icing) in a tightly sealed container. Thaw in the fridge overnight, then warm gently and add icing.
Nutritional Information
| Nutrient | Per Serving* |
|---|---|
| Calories | ~ 293 kcal |
| Total Fat | ~ 21 g |
| Saturated Fat | ~ 12 g |
| Trans Fat | ~ 1 g |
| Unsaturated Fat | ~ 6 g |
| Cholesterol | ~ 51 mg |
| Sodium | ~ 235 mg |
| Carbohydrates | ~ 25 g |
| Dietary Fiber | ~ 1 g |
| Sugars | ~ 18 g |
| Protein | ~ 2 g |
*Based on dividing the recipe into 5 servings. Values approximate and vary with brands and size of rolls used.
Serving Suggestions
- Serve warm, fresh out of the oven, with a cup of coffee or a spiced latte.
- Top with an extra sprinkle of pumpkin pie spice or a dusting of cinnamon for garnish.
- Add fresh whipped cream or a scoop of vanilla ice cream on the side for dessert version.
- For holiday flair, serve with a side of maple syrup drizzled over or plate with fresh fruit like sliced pears or spiced apples.
Frequently Asked Questions About Easy Pumpkin Spice Cinnamon Rolls
1. Is it okay to substitute fresh pumpkin for canned pumpkin puree?
Yes! Just make sure you cook fresh pumpkin until soft, then blend or mash until you get a smooth puree. Use strained pumpkin so the moisture content isn’t too high, which can make the rolls soggy.
2. What if I don’t have pumpkin pie spice?
You can easily make your own blend: mix ground cinnamon, nutmeg, ginger, and cloves (and star anise or allspice if you like). Use about ½ teaspoon cinnamon plus ¼ teaspoon of the others to mimic pumpkin pie spice.
3. Can I use a different type of cream or milk?
Heavy whipping cream gives richness and a custardy topping. If you use lighter cream or whole milk, the texture will be less creamy and more liquid; baking time might vary slightly.
4. Do I have to bake covered with foil first?
Yes, covering for the first 15 minutes helps the rolls cook through without over browning the top too soon. Then uncovering allows them to finish with a golden crust.
5. How do I prevent soggy bottoms?
Ensure your baking pan is well greased (or use parchment paper). Don’t overload cream or pumpkin. Bake long enough that the center is set. Also, letting them rest a few minutes after baking helps set the structure.
6. Can I double this recipe?
Absolutely. If doubling, use a larger pan and possibly extend baking time, especially when uncovered, by a few minutes so the center gets fully baked.
Conclusion
Thank you so much for trying this Easy Pumpkin Spice Cinnamon Rolls Recipe! It warms my heart to share this cozy, spiced pastry that blends pumpkin and classic cinnamon rolls into something special. From the creamy pumpkin layer to the buttery, sweet topping and melted icing—each bite is comfort and flavor wrapped together. I hope you find this recipe as fun and rewarding to bake as it is delicious to eat. May your kitchen fill with warm aromas, and may these rolls bring joy to your table. Happy baking—and enjoy every golden, gooey bite!
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Easy Pumpkin Spice Cinnamon Rolls Recipe
- Total Time: 40 minutes
- Yield: 5 rolls 1x
Description
This Easy Pumpkin Spice Cinnamon Rolls Recipe combines canned cinnamon rolls with pumpkin puree, brown sugar, and pumpkin pie spice for a warm, spiced fall treat. It’s a simple recipe with big seasonal flavor—perfect for breakfast, brunch, or dessert.
Ingredients
1 can refrigerated cinnamon rolls with icing (5 count)
¼ cup pumpkin puree
½ cup heavy whipping cream
¼ cup melted butter
¼ cup packed light brown sugar
1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F (≈ 175°C). Grease a 9 inch round or square baking pan with non stick spray; set aside.
- Open the can of cinnamon rolls. Remove the icing tube/cup and set it aside for later. Separate into individual rolls. Unroll each one, keeping the cinnamon sugar filling side up. Lay them side by side.
- Spread ¼ cup pumpkin puree evenly over the strips of unrolled dough. Then, one at a time, re roll each strip back into a spiral.
- Place all five rolls in the prepared baking dish, spacing them slightly apart to allow for expansion during baking.
- Pour ½ cup heavy whipping cream evenly over the top of the assembled rolls.
- In a small bowl, combine melted butter, brown sugar, and pumpkin pie spice; stir until smooth. Drop spoonfuls of this mixture over the rolls, distributing evenly.
- Tightly cover the baking dish with foil and place it in the preheated oven for a 15-minute bake.
- Then remove the foil and bake another 12 15 minutes, or until the rolls are cooked in the center and golden brown at the edges.
- Once baked, let the rolls rest 2 minutes in the pan. Then spread the reserved icing over the top of the warm rolls. Allow at least 5 minutes to cool slightly before serving
Notes
Line the pan with parchment for easy cleanup. Add extra pumpkin pie spice on top for more flavor. Refrigerate leftovers and microwave for 30–45 seconds to reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 roll
- Calories: 293
- Sugar: 18g
- Carbohydrates: 25g
- Protein: 2g