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.
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!