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
Scale
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