Easy Pumpkin Pie Cinnamon Rolls

4.75 from 4 votes

These Easy Pumpkin Pie Cinnamon Rolls are made up quickly using store-bought pizza dough but are fantastic with an ooey-gooey pumpkin pie filling! Just a quick drizzle of icing, and you have warm, delicious cinnamon buns on the table for breakfast, lunch, a snack or dessert.

Prep Time15

Cook Time30

Total Time45

Course: Breads, Muffins and Scones

Cuisine: American

Keyword: cinnamon rolls, pumpkin pie rolls, sweet rolls

Servings: rolls

Calories: 190kcal

Author: Tara Noland

Equipment

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!

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.

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