Easy pumpkin cinnamon rolls are guaranteed to be a hit for fall breakfasts! While they may look challenging, they are actually super simple using refrigerated cinnamon rolls and canned pumpkin puree.
Skip the trouble of making cinnamon rolls from scratch! These Easy Pumpkin Cinnamon Rolls are super simple using refrigerated cinnamon rolls and canned pumpkin puree. Topped with icing and served hot, this is the perfect recipe to kick off the fall season.
The best part is this recipe takes under 25 minutes from start to finish.
My son loves cinnamon rolls, they are his favorite. It’s one of the foods that he happily makes at 14 – and he makes them from scratch! While he has the patience for making homemade cinnamon rolls, I do not.
I developed this shortcut recipe that he loves just as much as his homemade version, and it’s perfect for this time of the year.
These cinnamon rolls can be stored in the fridge for 3-5 days or in the freezer for 3-6 months. Even better, you could make a large batch of these rolls, freeze and then reheat for all of the fall season. If you have kids at home, hand over the recipe. This is a kid-friendly dish that will boost their confidence in baking!
First things first, gather the equipment and ingredients. These lists tell you everything you need to make the recipe. The ingredients are even listed in the order they will be used in the recipe.
Equipment
- measuring spoons
- measuring cups
- small mixing bowl
- stir spoon
- cinnamon roll pan or pie pan
- serrated knife
- pastry brush or spoon
Ingredients
- 1/2 cup canned pumpkin puree
- 2 teaspoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1 package refrigerated cinnamon rolls with icing
How To Make Easy Pumpkin Cinnamon Rolls:
1. Preheat oven and prepare the pan.
Preheat your oven to 375º. Spray the cinnamon roll pan with non-stick cooking spray. Set aside.
2. Prepare the pumpkin filling.
In a small bowl combine:
- pumpkin puree
- brown sugar
- pumpkin pie spice
Stir the ingredients in the bowl until combined. Set aside.
3. Spread pumpkin filling onto cinnamon rolls.
Open the cinnamon rolls by removing from the packaging and placing on a clean surface. There will be a container of icing in the package, which you can set aside.
Next, carefully unroll the cinnamon rolls at the seam until flat on the surface.
Spread the pumpkin filling (made in step 2) evenly across the cinnamon rolls.
What can I add to pumpkin cinnamon rolls?
Add your favorite mix-ins to your cinnamon rolls. Simply sprinkle the mix-ins on top of the pumpkin filling at this step (step 3). As a Registered Dietitian, I believe that mix-ins are a great way to boost nutrition and flavor in recipes. Here are a few ideas:
- Chopped and peeled apples
- Raisins
- Pecans or walnut pieces
- Chopped dates
Once all of the pumpkin filling has been spread, gently roll the cinnamon rolls back up into a log.
4. Slice and place into the pan.
Using a serrated knife, carefully slice the cinnamon rolls along the precut lines. Don’t panic if the precut lines have disappeared. Make small marks along the log about every 1 1/2 inch. Then, use the serrated knife to cut.
FUN FACT: you can used unscented, unwaxed dental floss to slice the cinnamon rolls. Great option for kids!
Place the cinnamon rolls into the pan in a circle with the last roll going into the middle.
FUN FACT: Place the cinnamon rolls on a cookie sheet 2 inches apart to speed up the cooking time.
5. Bake.
Bake for 11-14 minutes or until the cinnamon rolls are golden brown.
PRO TIP: If baking on a cookie sheet, set the timer for 8 to 10 minutes.
6. Top with icing.
Grab the icing that you set to the side. Then, place the icing in spoon fulls on top of the cinnamon rolls.
Using a pastry brush or spoon, spread the icing as it melts. Serve hot!
FAQs:
Absolutely! Using the icing that comes with the refrigerated cinnamon rolls keeps this recipe simple. However, you could take it a step further by making a homemade cream cheese frosting. Check out this recipe for Cream Cheese Icing for Cinnamon Rolls.
Chocolate Chip Pumpkin Muffins | Healthy Pumpkin Spice Pancakes | Crockpot Pumpkin Soup | Chocolate Chip Pumpkin Bread
Swap it for cinnamon. Depending on the spices you have in your cabinet, you could make a Homemade Pumpkin Spice.
More Fall Recipes:
- Spinach Muffins with Banana and Blueberries
- Crockpot Mulled Cider
- Pumpkin Empanadas
- Greek Yogurt Spinach Dip
- Make-Ahead French Toast Casserole
- Pumpkin Lasagna Roll-Ups
- Harvest Chicken Casserole
If you enjoyed these recipes make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Easy Pumpkin Cinnamon Rolls
Equipment
- measuring spoons
- measuring cups
- small mixing bowl
- stir spoon
- cinnamon roll pan or pie pan
- serrated knife
- pastry brush or spoon
Ingredients
- 1/2 cup canned pumpkin puree
- 2 teaspoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1 package refrigerated cinnamon rolls with icing
Instructions
- Preheat oven and prepare the pan. Preheat your oven to 375º. Spray the cinnamon roll pan with non-stick cooking spray. Set aside.
- Prepare the pumpkin filling. In a small bowl combine the pumpkin puree, brown sugar, and pumpkin pie spice.
- Spread pumpkin filling onto cinnamon rolls. Open cinnamon rolls according to package instructions. Set the icing aside. On a clean surface, carefully unroll the cinnamon rolls at the seam. Spread the pumpkin filling evenly across the surface. Gently roll back up.
- Slice and place into the pan. Using a serrated knife, carefully slice cinnamon rolls along the precut lines. Place cinnamon rolls into the pan in a circle with the last roll going into the middle.
- Bake. Bake for 11-14 minutes or until the cinnamon rolls are golden brown.
- Top with icing. Place the icing in spoon fulls on top of the cinnamon rolls. Using a pastry brush or spoon, spread the icing as it melts. Serve hot!
Kathy says
I made these with orange flavored rolls and they were amazing!