Easy Pumpkin Cinnamon Rolls
These easy shortcut Pumpkin Cinnamon Rolls are warm, cozy and packed with spiced fall flavor using just 6 ingredients. Adding the viral tip of pouring over heavy cream before baking, transforms a store-bought staple into a decadent sweet treat perfect for family brunch and entertaining all autumn long.
We love fall for the endless pumpkin-spiced sweets and treats, so when we heard about the easy viral hack for transforming canned pumpkin spice cinnamon rolls into bakery-style pastries, we had to give it a try. These 6-ingredient Pumpkin Cinnamon Rolls are soft, gooey, and extra indulgent with just one extra ingredient: heavy creamy. They’re special and elevated without any extra effort, so they’re the perfect cozy treat for weekend brunches, holiday mornings or anytime you’re craving something warm and festive.
Foolproof canned cinnamon rolls, a splash of rich heavy cream, and a sweet brown sugar butter mixture spiced with cinnamon and pumpkin pie spice bake up soft for a melt-in-your mouth delicious fall sweet everyone loves. These Pumpkin Cinnamon Rolls are a gooey, caramel-swirled treat that’s equal parts breakfast and dessert, so they can be served for any occasion. We love a store-bought shortcut, and this one delivers every time.
If you like this sweet treat, be sure to try some of our other favorite pumpkin recipes. Pumpkin Hawaiian Roll French Toast and easy 3-Ingredient Pumpkin Cookies.
Why You’ll Love This Recipe
- Store-bought Shortcut Homemade Cinnamon Rolls: This recipe uses canned pumpkin spice cinnamon rolls as an easy and delicious shortcut, so there’s no yeast dough to make.
- Heavy Cream is the Secret ingredient: Rich and creamy, this transforms the store-bought rolls into soft, gooey, bakery-style perfection.
- Comes Together Quickly: A no-fuss, easy method makes these perfect to get on the table fast for a busy fall morning or holiday brunch.
- Makes Enough for a Crowd: One pan serves a large group easily, so they’re easy to share and always a hit. Serve them straight from the casserole dish or skillet.
Ingredients
- Pillsbury Pumpkin Spice Grands Rolls: These seasonal flavor, these rolls are the key store-bought shortcut.
- Heavy Cream: The secret ingredient that transforms them into gooey, bakery style perfection.
- Butter: For even more richness.
- Brown Sugar: Adds a caramelized sweetness and creates a sticky-sweet glaze.
- Granulated Sugar: For extra sweetness.
- Cinnamon & Pumpkin Pie Spice: Warm spices for that cozy, festive, fall flavor.
How To Make Pumpkin Cinnamon Rolls
1: Preheat the Oven: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish or casserole pan. You want something deep enough to hold the cream as it bakes into the rolls.
2: Arrange the Rolls: Open two cans of Pillsbury Pumpkin Spice Grands Rolls and place them evenly in your prepared dish. Keep the rolls snug but not squished — they’ll expand as they bake.
3: Pour the Heavy Cream: Slowly pour heavy cream into the dish, not over the rolls. This is the magic step! The cream steams the rolls from the inside out, creating that ultra-soft, gooey center that tastes homemade.
4: Make the Brown Sugar Butter Mixture: In a small bowl, melt your butter and whisk in brown sugar, granulated sugar, cinnamon, and pumpkin pie spice. You can also add a pinch of salt to balance the sweetness.
5: Drizzle & Bake: Spoon or pour the mixture evenly over the top of the rolls. As the butter melts in the oven, it seeps down and mingles with the cream, forming a luscious caramel glaze. Cover with foil and Bake for 20 minutes. Remove foil and bake for another 10 minutes. or until the rolls are puffed, golden, and bubbling around the edges.
6: Add the Icing: Once baked, drizzle the included icing packets over the warm rolls. For extra decadence, you can use a homemade cream cheese glaze — just mix softened cream cheese, powdered sugar, and a splash of milk until smooth.
Expert Tips
- Don’t Skip the Heavy Cream: This rich and luxurious key ingredient is what takes these from ordinary canned rolls to gooey, bakery-style perfection!
- Use Regular Cinnamon Rolls, If Needed: If you can’t find the seasonal pumpkin spice rolls, simply use regular cinnamon rolls and stir a teaspoon of pumpkin pie spice into the butter mixture instead.
- Prep the Dish the Night Before and Refrigerate: These are great to prep in advance and make ahead. Once they’re in the fridge the night before, you can bake them fresh the next morning for a stress-free brunch.
Watch How to Make It
Variations & Substitutions
- Make a Pumpkin Cream Cheese Icing: Add a swirl of pumpkin puree into the cream cheese icing for a double pumpkin punch.
- Use Standard Cinnamon Rolls: Regular cinnamon rolls with added pumpkin pie spice work just as well if pumpkin spice rolls aren’t available.
Top with a sprinkle of chopped nuts before baking - Serving Ideas: Serve with hot coffee, chai lattes, or apple cider for a cozy fall pairing
- Add Nuts: Add chopped pecans or walnuts over the rolls before baking for extra texture and that bakery-style crunch.
Storage
Store leftovers in an airtight container at room temperature up to 2 days, or refrigerate for up to 5 days. Reheat individual portions in the microwave for 25-30 seconds, or reheat the full pan in a 325°F oven for about 10 minutes, until warmed through.
You can freeze baked cinnamon rolls in an airtight container for up to 2 months. Thaw in the fridge or at room temperature before reheating and serving again.
Frequently Asked Questions
Definitely. If the seasonal variety isn’t available, use regular cinnamon rolls and add pumpkin pie spice to the butter mixture. They’ll taste just as festive with the same fall flavors.
This gives the cinnamon rolls that extra decadent, gooey bakery-style texture that’s super moist and rich. It seeps into every nook and cranny, and takes them to the next level, flavor and texture-wise.
Yes! These are great to prep in advance and then bake the next morning. Bake them straight from the fridge and enjoy warm, fresh rolls in under 30 minutes.
You can freeze baked cinnamon rolls in an airtight container and store in the freezer for up to 2 months. Thaw them in the fridge or on the counter before reheating and enjoying again.
More Easy Fall Dessert Recipes
- DIY Caramel Apples Bar
- Easy No Bake Pumpkin Delight
- Caramel Apple Chocolate Bark
- Easy Puff Pastry Apple Rings
Easy Pumpkin Cinnamon Rolls (6 ingredients)
Ingredients
- 2 cans Pillsbury Pumpkin Spice Grands Rolls with icing
- 1 cup heavy cream
- 1 stick unsalted butter melted
- 1/2 cup brown sugar packed
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- Optional: ¼ cup chopped pecans or walnuts for crunch
Instructions
- Preheat the Oven: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Arrange the Rolls: Place the Pumpkin Spice Grands Rolls evenly in the baking dish, spacing slightly apart.
- Add the Cream: Pour the heavy cream evenly over the rolls — this is the secret that makes them soft, gooey, and caramelized underneath.
- Mix the Topping: In a small bowl, combine melted butter, brown sugar, granulated sugar, cinnamon, and pumpkin pie spice. Stir until smooth and glossy.
- Drizzle Over the Rolls: Spoon the brown sugar butter mixture evenly over each roll. Don’t worry if some pools in the pan — it will bake into a rich caramel sauce.
- Cover and Bake: Cover the dish tightly with foil and bake for 20 minutes. This helps the heavy cream soak into the dough and keeps the rolls super soft.
- Uncover and Finish Baking: Remove the foil and continue baking for 8–10 minutes, or until the rolls are golden brown and the sauce is bubbling.
- Add Icing: Once baked, drizzle the icing that comes with the rolls over the top while they’re still warm. For extra indulgence, you can also use a homemade cream cheese glaze.
- Serve and Enjoy: Serve warm straight from the pan or plate individually with a drizzle of caramel sauce or sprinkle of chopped pecans.
Video
Notes
- Store leftovers in an airtight container at room temperature up to 2 days, or refrigerate for up to 5 days. Reheat individual portions in the microwave for 25-30 seconds, or reheat the full pan in a 325°F oven for about 10 minutes, until warmed through.
- Freeze baked cinnamon rolls in an airtight container for up to 2 months. Thaw in the fridge or at room temperature before reheating and serving again.
