Easy Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
Enjoy these easy pumpkin cinnamon rolls with maple cream cheese icing that require no yeast. They are so yummy and full of fall flavors.
If you’re on Tik Tok you may have seen this cinnamon roll hack to elevate your basic store bought cinnamon rolls and transform them to bakery style cinnamon rolls. We’re using that hack to make these pumpkin cinnamon rolls.
What I love about these rolls is that they are fool proof. Like, seriously they are impossible to mess up, require no yeast, not extra time to allow the dough to rise, no rolling, just mixing, pouring, baking, and enjoying.
Make a pan of easy pumpkin cinnamon rolls for your Friendsgiving brunch, holiday party, Thanksgiving, or any time of year really. The maple cream cheese Icing is a must as well. It enhances the flavors of the rolls and is a perfect addition. Although the flavor profile of the rolls give me fall vibes.
This post contains affiliate links.
What you need for pumpkin cinnamon rolls
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Store bought cinnamon rolls in the tube. You can use any brand. I used the Annie’s brand because they are a good size and I like the ingredients list.
- Heavy whipping cream. This is the secret ingredient that makes the rolls swell and gives it that homemade touch.
- Canned Pumpkin Puree – Not pumpkin pie mix. We will be adding our own spices so we want the regular shmegular pumpkin. If you are not a fan of pumpkin you can leave this out and enjoy a classic cinnamon roll.
- Butter is going to help make these rolls gooey and oh so good!
- Pumpkin pie spice – to layering the fall flavors
- Maple syrup. We’re going to add this to our cream cheese icing. Maple just reminds me of fall and pairs so well with pumpkin.
- Cream cheese for our icing. You can skip the maple cream cheese icing and use the icing that comes with the cinnamon rolls, however, I think they are stingy with that frosting and it’s never enough for all the rolls—but that’s just me. I also think the homemade icing gives this a more gourmet taste.
TOOLS TO USE FOR THIS RECIPE
How to store your pumpkin cinnamon rolls
While I highly doubt you will have any rolls left, especially if you are making this for a group, I’m still including instructions for how to store leftovers. These rolls are pretty big, so 1 roll is plenty for each person to enjoy.
If you have leftovers you can store them in an airtight container in the fridge. Pop them in the oven or the microwave to warm them back up, when you’re ready to enjoy.
You May Also Like
How to make easy pumpkin cinnamon rolls with maple cream cheese icing
Ingredients for pumpkin cinnamon rolls
1 canister Cinnamon Rolls
½ cup Heavy Whipping Cream
4 tablespoons Butter
¼ cup Brown Sugar
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
Ingredients for maple cream cheese icing
4 ounces softened cream cheese
1 tablespoon maple syrup
1 tablespoon milk
1 pack of icing, the icing that comes with the cinnamon rolls (if you don’t have this you can use ½ cup powdered sugar)
Instructions for pumpkin cinnamon rolls
- Preheat your oven to 350°.
- Place the cinnamon rolls in a large baking pan.
- Pour the heavy whipping cream over the rolls.
- Melt your butter and combine the melted butter in a bowl with the brown sugar, pumpkin puree, and pumpkin pie spice. Stir until thoroughly mixed. Spread mixture on each of the cinnamon rolls in the pan.
- Bake at 350° for 30 minutes.
- Top with the icing and serve warm!
Instructions for maple cream cheese icing
Using a mixer combine all ingredients on medium speed until smooth. Add more milk if you like a runniner icing.
Easy Cinnamon Rolls variations
One of the great things about this easy pumpkin cinnamon rolls recipe is how easily you can swap out the pumpkin puree and pumpkin spice for other ingredients and totally change the flavors of the cinnamon roll. Here are some other options.
- Add nuts like pecans, walnuts, or almond slivers
- Diced apples and cinnamon.
- Mashed sweet potato
- Mix in 2 tablespoons of Chai powder with the butter and brown sugar.
- Dried lavender