Easy Pumpkin Cinnamon Rolls (6 ingredients)
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.
Servings 12 servings
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
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.
- 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.