These Easy Pumpkin Pie Cinnamon Rolls are a quick fix for a fall treat! With delicious pumpkin pie filling and store-bought pizza dough, you will have a treat freshly baked in no time. They are perfect for a crisp fall morning but take you no time to whip together.
Do you want more pumpkin treats? Try our Pumpkin Coffee Cake, Pumpkin Delight with a Twist, Pumpkin Cupcakes with Cream Cheese Frosting, or Pumpkin Caramel Sauce.
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.
Pretty Rose Levy Beranbaum’s Perfect Pie Plate, 9-Inch, Ceramic, Rose
13 Piece Measuring Cups and Measuring Spoons Stainless Steel Set
What Goes Into Easy Pumpkin Pie Cinnamon Rolls?
These pumpkin cinnamon rolls are so easy to make; you will love this recipe. Pizza dough will take on a sweet application easily with the wonderful pumpkin pie filling, leaving them sweet but not too sweet.
Make sure to use pumpkin puree for this recipe and not pumpkin pie filling that already has the spices added. I always like to add my own flavors to these easy rolls.
To give a richer filling with more flavor, we opted for brown sugar instead of granulated sugar. Powdered sugar is used for the icing.
Ingredients
Pizza Dough
Butter, room temperature
Pumpkin Puree (not pumpkin pie filling)
Heavy Cream (10% cream or whipping cream)
Brown Sugar
Cinnamon, powdered
Powdered Sugar (also called icing sugar or confectioner’s sugar)
Milk (2% will work great)
Vanilla extract
Pumpkin Pie Spice
You will need the following equipment:
Very simple equipment that most standard kitchens will have. If you do need to purchase anything, there are helpful links above.
9-inch Round Cake Pan
Cooking Spray
Small Mixing Bowls
Whisk
Spoon
Sharp Knife
How To Make Easy Pumpkin Pie Cinnamon Rolls
This rolls recipe comes together in a fast 15 minutes and serves up 10 gorgeous rolls for breakfast, brunch, an anytime snack, or dessert.
Preheat oven to 350 degrees and prepare a 9-inch round cake pan with cooking spray.
Roll the dough onto a lightly floured surface into a large rectangular shape.
Use a basting brush to brush half of the melted butter onto the pizza dough.
Mix pumpkin, heavy cream, brown sugar, and cinnamon in a medium bowl.
Spread the filling or pumpkin mixture onto pizza dough, being sure to get all the way to the edges.
Starting at the longer end of the rectangle, roll the pizza dough into a log. Try to keep it as tight as possible.
Use a sharp knife to cut the rolls from the log into 10 equal pieces.
Fill the cake pan with the cinnamon rolls and brush with the remaining butter. This is a fast bread recipe as you don’t need to let the rolls double in size. Just straight into the oven they go.
Bake for 25 – 30 minutes. The tops of the rolls should be golden brown.
Combine icing ingredients in a small mixing bowl.
Drizzle icing on top of cinnamon rolls and serve warm. Enjoy!
Notes: If you prefer thicker icing, add more powdered sugar to the mixture. (up to an additional half cup) You can also substitute the icing with store-bought if preferred.
How do I Store Leftover Cinnamon Rolls?
How do I store leftover cinnamon rolls? Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
Prior to adding the icing, they can also be wrapped individually with cling wrap and stored in a freezer bag in the freezer for up to 3 months.
When you’re ready for one, just remove it from the freezer and microwave in 30-second increments until warm. You can also leave it on the counter to thaw. Then simply ice and enjoy again!
Does it Matter What Kind of Pizza Dough I Use?
No, you can use the store-bought kind that comes in a can, the fresh kind that comes in a ball, or shop at your local pizza place and ask them for some!
There are many places you can now get fresh pizza dough; just ask your local grocery or specialty store. You could use french stick dough also.
You could also use Pillsbury products like crescent rounds or the original crescent rolls. These work well, too, for cinnamon rolls in a hurry.
Don’t Overbake the Pumpkin Pie Cinnamon Roll
Overbaking the cinnamon rolls will leave you with a dry product that will continue to dry out quicker for you also. The cinnamon rolls should be just turning golden brown on top.
Your cinnamon rolls should stay fresh if refrigerated for 3 to 4 days, as mentioned, but they are always best hot out of the oven. Let cool until they are warm, and then ice and serve.
Want a more decadent icing? You can use our classic cream cheese icing from our Copycat Cinnabon Cinnamon Rolls for this recipe too. Also, if you are a nut lover, sprinkle on some pecans, walnuts or a nut of your choice.
Try our other Fantastic Pumpkin Recipes Too!
Pumpkin, there is nothing like it in the fall, and a lot of us go crazy for pumpkin recipes. I know we sure do. Even our cat is named Pumpkin, so you know we are big fans here of pumpkin recipes.
Here is a collection of our very best pumpkin recipes for you. Some are sweet, and some are savory. Enjoy both of them this fall and beyond.
Pecan Magic Pumpkin Bars – A nutty pumpkin treat that is easy to make, and everyone will want seconds.
Easy Swirl Pumpkin Cheesecake Bars – The recipe has a buttery gingersnap crust that explodes with flavor matching perfectly with pumpkin pie spice flavors in the cheesecake swirl! Perfect for Thanksgiving, Fall, and Halloween.
Perfectly Fluffy Pumpkin Dinner Rolls – These would be great with a Thanksgiving meal or to use for sliders for turkey sandwiches the next day!!
Sugar and Spice Baked Pumpkin Donuts – These donuts are a Fall favorite. The cake texture is so moist and delicious! Coated in melted butter and then rolled in sugar, cinnamon, and pumpkin pie spice, they will melt in your mouth.
Pin it HERE!!
Pin it HERE!!
Easy Pumpkin Pie Cinnamon Rolls
Ingredients
- 1 Can Pizza Dough such as Pillsbury brand
- 4 Tablespoons Butter melted
- ½ Cup Pumpkin Puree
- 1 Tablespoon Heavy Cream
- ¼ Cup Brown Sugar
- ½ Teaspoon Ground Cinnamon
For the icing:
- ½ Cup Powdered Sugar
- 2-3 Tablespoons Milk
- ½ Teaspoon Vanilla
- ¼ Teaspoon Pumpkin Pie Spice
Instructions
- Preheat oven to 350 degrees and prepare a 9-inch round cake pan with cooking spray.
- Roll the dough onto a lightly floured surface into a large rectangular shape.
- Use a basting brush to brush half of the melted butter onto the pizza dough.
- Mix pumpkin, heavy cream, brown sugar, and cinnamon in a medium bowl.
- Spread the filling or pumpkin mixture onto pizza dough, being sure to get all the way to the edges.
- Starting at the longer end of the rectangle, roll the pizza dough into a log. Try to keep it as tight as possible.
- Use a sharp knife to cut the rolls from the log into 10 equal pieces.
- Fill the cake pan with the cinnamon rolls and brush with the remaining butter. This is a fast bread recipe as you don’t need to let the rolls double in size. Just straight into the oven they go.
- Bake for 25 – 30 minutes. The tops of the rolls should be golden brown.
- Combine icing ingredients in a small mixing bowl.
- Drizzle icing on top of cinnamon rolls and serve warm. Enjoy!
Let us know what you think!
We’d love to know what you and your family think! Make sure to leave a review below and follow us on your favorite social network!