With heavy cream, canned pumpkin, pumpkin pie spice, and canned cinnamon rolls, these ooey-gooey Easy Pumpkin Cinnamon Rolls are fast and perfect for cozy mornings.

Pumpkin cinnamon rolls made with heavy cream and pumpkin spice.

Cinnamon Rolls with Pumpkin

I predict this easy pumpkin spice cinnamon rolls hack will become a staple your family begs you to make.

Once I ate a bite of this warm and tender Pillsbury cinnamon rolls with pumpkin spice and heavy cream recipe into my mouth, I knew I had the perfect Thanksgiving breakfast.

I cook A LOT for family and friends, and they always ask me to make cinnamon roll recipes. I also love these Frozen Rhodes Cinnamon Rolls with Heavy Cream, which transform frozen cinnamon rolls into light, fluffy, and decadent oven-baked treats.

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A single pumpkin cinnamon roll with pumpkin spice on a white plate with a fork with a casserole dish behind it.

Ingredients

View the complete recipe card below for exact ingredient amounts and suggested substitution amounts.

Refrigerated Grands cinnamon rolls: You’ll need 2 cans to make a 9×13-inch pan of this recipe.
Heavy cream: Also known as whipping cream, and not to be confused with half-and-half.
Pumpkin puree: This is not the same as pumpkin pie filling. Though they do both come in a can and are typically right next to each other on the grocery store shelf. Pumpkin puree is just cooked pumpkin and has no spices or sugar added.
Cinnamon roll topping: Melted, unsalted butter is combined with dark brown sugar and cinnamon.
Pumpkin pie spice, butter, kosher salt, and powdered sugar: Add these ingredients to the containers of frosting that come with the canned cinnamon rolls; stir until smooth. Add some milk if the frosting seems to thick.

Meanwhile, in a medium mixing bowl, add both containers of frosting, pumpkin pie spice, softened butter, powdered sugar, and salt; stir to combine. **If the frosting appears too thick to spread easily, add a bit of milk to loosen it.

All the ingredients needed to make Pumpkin Cinnamon Rolls.

Recipe Tips

Make sure you bake the cinnamon rolls covered tightly with foil. This step is essential for keeping the cinnamon rolls tender and light. Because the pan is covered with foil, the cream can steam the cinnamon rolls as they bake. Shhhh! This is the secret to these delicious rolls.

Test your cinnamon roll doneness with two forks. Keep reading if you want to learn how.

How to Make Easy Pumpkin Pillsbury Cinnamon Rolls

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick baking spray.

Unroll both cans of cinnamon rolls and place them into the prepared pan in a single layer. Reserve the containers of white icing to use later in this recipe to make the frosting.

In a small mixing bowl, combine the whipping cream with the pumpkin puree. Gently and slowly pour the mixture over and around the unbaked cinnamon rolls in the pan.

Pouring pumpkin whipping cream over the cinnamon rolls.

Spread the pumpkin whipping cream mixing evenly over the top of all the cinnamon rolls.

Spreading the whipped cream mixture evenly over the cinnamon rolls.

In a small bowl, combine the 1/3 cup melted butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the unbaked cinnamon rolls in the pan.

Adding the brown sugar topping to the pumpkin cinnamon rolls.

Cover the cinnamon roll pan tightly with foil and place onto the center oven rack. Bake the cinnamon rolls for 30-35 minutes or until fully cooked throughout. Removing the foil during the last 10 minutes of the baking time.

To know if the cinnamon rolls are fully cooked at the very center, use two forks to gently pull apart a center cinnamon roll at the middle. If you see a “bread” texture inside the roll, they are done. If you see a “dough” texture inside the roll, this means they need to cook a few minutes longer.

Checking a cinnamon roll for doneness at the center using two forks.

Remove the pan of cinnamon rolls from the oven to a cooling rack; uncover to cool.

Prepare the Frosting

In a medium mixing bowl, add both containers of the reserved icing, pumpkin pie spice, softened butter, powdered sugar, and salt. Stir to combine.

If the frosting appears too thick to spread easily, add a bit of milk to loosen it.

Pumpkin frosting for the cinnamon rolls.

Once the cinnamon rolls have cooled for 5-10 minutes, drizzle the prepared frosting over the top.

Pumpkin frosting drizzled over the freshly baked rolls.

Using a spatula, evenly spread the frosting over the cinnamon rolls; serve at once.

Frosted Pumpkin Cinnamon Rolls ready to be served with one cinnamon roll pulled out.

How to Store

Because heavy cream is used to make these cinnamon rolls, store any leftovers in refrigeration for up to 3 days. Odds are this will never happen – these rolls are so delicious they disappear in minutes!

How to Reheat

It’s easy to reheat these rolls individually in the microwave on a plate for just 8-10 seconds on full power. Or, wrap the rolls in foil and place the foil packet into the air fryer at 300 degrees F. for 2-3 minutes or until hot throughout.

More Easy Cinnamon Roll Recipes

I kind of lean towards the strawberry cheesecake cinnamon rolls, but if I’m being completely honest, sometimes it’s a toss-up with Hawaiian Cinnamon Rolls.

From the ones with apple pie filling to cinnamon roll casserole in the crock pot and back again, it seems they just can’t get enough.

Caramel Pecan Cinnamon Rolls are a fun spin on traditional cinnamon rolls made with a can of Pillsbury cinnamon rolls, a container of coconut pecan frosting, and chopped pecans.