Easy Pumpkin Cinnamon Rolls

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Easy pumpkin cinnamon rolls make fall breakfasts a hit! Despite their impressive appearance, preparing them is a breeze, thanks to the convenience of refrigerated cinnamon rolls and canned pumpkin puree. Get ready to enjoy an effortless treat that will leave everyone craving for more.

Say goodbye to the hassle of making cinnamon rolls from scratch! These delightful Easy Pumpkin Cinnamon Rolls are incredibly simple, using refrigerated cinnamon rolls and canned pumpkin puree. Drizzled with icing and served piping hot, they are the perfect recipe to welcome the autumn season.

Pumpkin cinnamon rolls in a pan

The best part? You can whip up these delectable treats in under 25 minutes, from start to finish.

Not only can these cinnamon rolls be stored in the fridge for 3-5 days, but they can also be frozen for 3-6 months. Even better, you can make a large batch, freeze them, and then reheat them throughout the fall season. If you have kids at home, share this recipe with them. It’s a kid-friendly dish that will boost their baking confidence! You might also enjoy pumpkin empanadas.

Pumpkin cinnamon rolls in a pan


  • Canned Pumpkin Puree: Canned pumpkin puree is a convenient ingredient that adds the rich and unmistakable flavor of pumpkin to the cinnamon rolls. It provides moisture and a lovely orange hue to the dough, making it perfect for fall-inspired treats.
  • Brown Sugar: Brown sugar contributes a deep and caramel-like sweetness to the recipe. It pairs exceptionally well with the warm spices and pumpkin flavor, creating a delectable filling for the cinnamon rolls.
  • Pumpkin Pie Spice: This delightful spice blend typically includes cinnamon, nutmeg, ginger, and cloves. It adds a warm and aromatic touch to the rolls, enhancing the pumpkin flavor and infusing them with the cozy essence of autumn.
  • Package of Refrigerated Cinnamon Rolls with Icing: Using pre-made refrigerated cinnamon rolls saves time and effort, making the recipe incredibly easy. The rolls come with their own icing, which adds a sweet and creamy finishing touch to the pumpkin-infused treats.

By combining these ingredients, you’ll achieve a harmonious blend of flavors and textures, resulting in irresistibly delicious pumpkin cinnamon rolls that are sure to be a hit during the fall season.

How To Make 

Preheat the oven and prepare the pan

To begin, preheat your oven to 375ºF (190ºC). Grease the cinnamon roll pan with non-stick cooking spray and set it aside.

making pumpkin cinnamon rolls with pumpkin puree
raw cinnamon rolls with pumpkin puree spread on them

Prepare the pumpkin filling

In a small bowl, combine the following ingredients:

  • Pumpkin puree
  • Brown sugar
  • Pumpkin pie spice

Stir the mixture until well combined and set it aside.

raw cinnamon rolls with pumpkin puree spread on them rolled up
raw cinnamon rolls with pumpkin puree spread on them rolled up and sliced in a pan

Spread the pumpkin filling onto the cinnamon rolls

Open the package of cinnamon rolls and remove them, along with the container of icing. Place the cinnamon rolls on a clean surface.

Carefully unroll the cinnamon rolls, flattening them on the surface. Evenly spread the prepared pumpkin filling across the surface of the cinnamon rolls.

Once the pumpkin filling is spread, gently roll the cinnamon rolls back up into a log shape.

Slice and place into the pan

Using a serrated knife, carefully slice the cinnamon rolls along the pre-cut lines. If the lines are no longer visible, make small marks about every 1 1/2 inches along the log and use the serrated knife to cut through.

Fun Fact: An alternative method is to use unscented, unwaxed dental floss to slice the cinnamon rolls, which can be a great option, especially for kids.

Arrange the sliced cinnamon rolls in the prepared pan, forming a circle with the last roll placed in the center.

Fun Fact: If you’d like to speed up the cooking time, you can place the cinnamon rolls on a cookie sheet, ensuring they are spaced about 2 inches apart.

pumpkin cinnamon rolls being iced after cooking
Pumpkin cinnamon rolls in a pan


Place the pan of cinnamon rolls in the preheated oven and bake for 11-14 minutes, or until the rolls are golden brown.

Pro Tip: If you’re baking the rolls on a cookie sheet, set the timer for 8 to 10 minutes, as they may cook faster.

Top with icing

Retrieve the icing that was set aside earlier. Spoon it onto the warm cinnamon rolls.

Using a pastry brush or spoon, spread the icing as it melts over the rolls. Serve the cinnamon rolls while still hot and enjoy!

What can I add to pumpkin cinnamon rolls? 

Add your favorite mix-ins to your cinnamon rolls. Simply sprinkle the mix-ins on top of the pumpkin filling at this step (step 3). As a registered dietitian, I believe that mix-ins are a great way to boost nutrition and flavor in recipes. Here are a few ideas:

  • Chopped and peeled apples 
  • Raisins 
  • Pecans or walnut pieces 
  • Chopped dates
Pumpkin cinnamon rolls in a pan

Tips and Tricks

Here are some tips and tricks to make your Easy Pumpkin Cinnamon Rolls even more delightful:

  • Ensure the canned pumpkin puree is smooth: Before using the canned pumpkin puree, give it a good stir to ensure it is well mixed and smooth. This will help distribute the pumpkin flavor evenly throughout the rolls.
  • Add extra spice if desired: If you prefer a stronger spice flavor, feel free to add a pinch of extra pumpkin pie spice to the filling. Taste the mixture as you go and adjust the spices according to your preference.
  • Roll the dough tightly: When rolling the dough into a log shape, make sure to roll it tightly. This will help prevent the filling from oozing out while baking, resulting in perfectly swirled cinnamon rolls.
  • Use a serrated knife to cut the rolls: A serrated knife works best for cleanly slicing through the dough without squishing it. Gently saw back and forth while applying minimal pressure to achieve clean and neat slices.
  • Allow the rolls to rise properly: Follow the instructions on the refrigerated cinnamon roll package for the recommended rising time. Giving the rolls enough time to rise will ensure they become light, fluffy, and tender.
  • Adjust the icing to your liking: If you prefer a thicker icing, use less milk when preparing the icing that comes with the refrigerated cinnamon rolls. For a thinner glaze, add a little extra milk. You can also add a touch of vanilla extract to enhance the flavor.
  • Serve the rolls warm: Pumpkin cinnamon rolls are best enjoyed warm when the icing is still slightly melted. Serve them fresh from the oven or warm them up briefly in the microwave before serving.

With these tips and tricks, you’ll have a foolproof method for creating irresistible pumpkin cinnamon rolls that are guaranteed to impress. Enjoy!

Storage and Reheating Instructions

Storage: Once the cinnamon rolls have completely cooled, store them in an airtight container or wrap them tightly in plastic wrap. They can be stored in the refrigerator for 3-5 days, maintaining their freshness and flavor.

Freezing: If you want to extend their shelf life, you can freeze the cinnamon rolls. Place them in a freezer-safe container or wrap them tightly in aluminum foil or plastic wrap. They can be stored in the freezer for up to 3-6 months.


When you’re ready to enjoy the stored or frozen cinnamon rolls, there are a few ways to reheat them:

Oven: Preheat your oven to 350°F (175°C). Place the cinnamon rolls on a baking sheet and heat them in the oven for about 10-15 minutes, or until warmed through.

Microwave: For a quicker option, you can use the microwave. Place a single cinnamon roll on a microwave-safe plate and heat it for 20-30 seconds on medium power. Check the roll’s temperature and continue heating in short intervals if needed.

Icing after reheating: If you prefer to add the icing after reheating, let the cinnamon rolls cool slightly before applying the icing. This ensures that the icing doesn’t melt entirely and maintains a desirable texture.

Remember, freshly baked cinnamon rolls are always the best, but with proper storage and reheating, you can still enjoy the flavors even days later.

Pumpkin cinnamon rolls in a pan up close


Could I swap the icing for a cream cheese frosting?

Absolutely! Using the icing that comes with the refrigerated cinnamon rolls keeps this recipe simple. However, you could take it a step further by making a homemade cream cheese frosting. Check out this recipe for Cream Cheese Icing for Cinnamon Rolls.

What if I do not have pumpkin pie spice?

Swap it for cinnamon. Depending on the spices you have in your cabinet, you could make a Homemade Pumpkin Spice

 Can I adjust the sweetness level of the cinnamon rolls?

Yes, you can adjust the sweetness level to suit your taste. If you prefer sweeter rolls, you can add a bit of extra brown sugar to the filling or sprinkle some powdered sugar on top of the finished rolls. Conversely, if you prefer them less sweet, you can reduce the amount of brown sugar used in the recipe.

Can I freeze the cinnamon rolls before baking them?

 It is generally recommended to bake the cinnamon rolls first and then freeze them. However, if you prefer freezing them before baking, you can assemble the rolls as instructed in the recipe but instead of baking, wrap them tightly in plastic wrap and aluminum foil, and freeze. When ready to bake, allow them to thaw and rise before baking as directed.

Can I add nuts, raisins, or other ingredients to the filling?

Absolutely! If you enjoy additional textures and flavors in your cinnamon rolls, feel free to customize the filling. Chopped nuts, such as pecans or walnuts, or raisins can be added to the brown sugar filling before rolling up the dough.

More Fall Recipes: 

Pumpkin cinnamon rolls in a pan

Easy Pumpkin Cinnamon Rolls

5 from 1 vote
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Easy pumpkin cinnamon rolls make fall breakfasts a hit! Despite their impressive appearance, preparing them is a breeze, thanks to the convenience of refrigerated cinnamon rolls and canned pumpkin puree. 


  • 1/2 cup canned pumpkin puree
  • 2 teaspoons brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 package refrigerated cinnamon roll dough with icing


  • 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!



Calories: 169kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Trans Fat: 0.5g | Sodium: 331mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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  1. Christine Frontino says:

    Can you use r h o d e s Frozen cinnamon rolls or pumpkin cinnamon rolls?

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