Description
A warm, cozy, and indulgent fall dessert featuring refrigerated cinnamon rolls layered with pumpkin spice and topped with a cream cheese glaze. Perfect for busy mornings or lazy weekends.
Ingredients
Scale
- 1 can refrigerated cinnamon rolls (about 8 rolls)
- 1 cup (240 ml) pumpkin puree
- ½ cup (100 g) brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons (30–45 ml) milk
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a mixing bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and salt until smooth.
- Open cinnamon rolls and arrange evenly in the baking dish, close but not touching.
- Spread the pumpkin mixture evenly over the cinnamon rolls.
- Bake for 25-30 minutes until rolls are golden brown and cooked through.
- While baking, whisk together cream cheese, powdered sugar, vanilla extract, and 2 tablespoons milk until smooth. Add the third tablespoon of milk if a thinner glaze is desired.
- Remove rolls from oven and let cool for about 5 minutes.
- Drizzle cream cheese glaze over the warm rolls and serve.
Notes
Use refrigerated cinnamon rolls for best results. Let rolls cool slightly before glazing to prevent glaze from melting off. Optional add-ins include chopped pecans, walnuts, mini chocolate chips, or maple syrup as a glaze substitute. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently before serving.
- Prep Time: 12 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll with
- Calories: 320
- Sugar: 26
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
Keywords: pumpkin spice, cinnamon rolls, fall dessert, easy dessert, pumpkin cinnamon rolls, cream cheese glaze, autumn recipe