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Easy pumpkin cinnamon rolls with heavy cream and pumpkin pie spice.

Easy Pumpkin Cinnamon Rolls

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.
Servings: 10 servings
Chef Alli
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

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Ingredients
 

For the Cinnamon Rolls

  • 2 17.5 ounce tubes refrigerated Grands cinnamon rolls 5 large cinnamon rolls in each can
  • 1 cup heavy whipping cream
  • 3 tablespoons canned pumpkin puree
  • 1/3 cup unsalted butter melted
  • 1/2 cup dark brown sugar
  • 3/4 teaspoon cinnamon

For the Frosting

  • 2 containers icing the ones included with the canned cinnamon rolls
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons unsalted butter softened
  • tiny pinch of kosher salt
  • 1/2 cup powdered sugar
  • 2-3 teaspoons milk if needed, to make the frosting easier to spread

Instructions
 

Make and Bake the Pumpkin 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.
    2 17.5 ounce tubes refrigerated Grands cinnamon rolls
  • In a medium 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.
    1 cup heavy whipping cream, 3 tablespoons canned pumpkin puree
  • 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.
    1/3 cup unsalted butter melted, 1/2 cup dark brown sugar, 3/4 teaspoon cinnamon
  • Cover the cinnamon roll pan tightly with foil and place onto the center oven rack.
  • Bake the cinnamon rolls for 30 minutes; remove the foil and continue to bake an additional 10 minutes.
  • Remove the pan of cinnamon rolls from the oven to a cooling rack.

Prepare the Frosting

  • Meanwhile, in a medium mixing bowl, add both containers of icing, pumpkin pie spice, softened butter, powdered sugar, and salt; stir to combine. Add the milk, as needed, so the frosting consistency is creamy and spreadable.
    2 containers icing , 1 teaspoon pumpkin pie spice, 2 tablespoons unsalted butter softened, tiny pinch of kosher salt, 1/2 cup powdered sugar, 2-3 teaspoons milk
  • Once the cinnamon rolls have cooled for 5-10 minutes, gently spread the prepared frosting over the top; serve at once.

Nutrition

Calories: 225kcalCarbohydrates: 18gProtein: 1gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 49mgSodium: 13mgPotassium: 54mgFiber: 0.4gSugar: 18gVitamin A: 1312IUVitamin C: 0.4mgCalcium: 35mgIron: 0.2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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