Gooey Pumpkin Cinnamon Rolls

This comforting pumpkin cinnamon roll recipe transforms store-bought rolls into a spectacular fall treat. The pumpkin filling adds moisture and warm spice notes while the maple cream cheese frosting brings everything together with its sweet tanginess. I stumbled upon this shortcut method during a busy holiday season and it's become my go-to impressive breakfast that requires minimal effort.

I originally created this recipe when hosting an impromptu brunch and needed something special without spending hours in the kitchen. The aroma of these rolls baking will fill your home with the essence of autumn and make everyone think you've been up since dawn baking from scratch.

Ingredients

• Grands Cinnamon Rolls one 5 count can provides the perfect base and saves tremendous time compared to making dough from scratch
• Pumpkin purée adds moisture authentic pumpkin flavor and beautiful color use pure pumpkin not pumpkin pie filling
• Brown sugar enhances the caramelization and adds depth of flavor look for dark brown sugar for more molasses notes
• Pumpkin pie spice delivers that quintessential fall flavor profile in one convenient blend
• Heavy cream poured over unbaked rolls creates an incredibly soft gooey texture similar to expensive bakery rolls
• Cream cheese forms the base of our frosting select full fat for the richest taste and texture
• Powdered sugar sweetens without grittiness and helps create a smooth spreadable consistency
• Maple syrup adds authentic maple flavor choose pure maple syrup rather than pancake syrup for best results
• Vanilla extract rounds out the flavors and enhances the maple notes look for pure rather than imitation

Step-by-Step Instructions

Preheat The Oven

Following the package instructions usually 350°F is perfect for these rolls. This temperature ensures the rolls rise properly while developing a golden exterior. A properly preheated oven is crucial for even baking so give it at least 10 minutes to reach temperature while you prepare the rolls.

Create The Pumpkin Filling

Mix the pumpkin purée brown sugar and pumpkin pie spice in a small bowl until completely combined. The mixture should be smooth and evenly spiced with no streaks of brown sugar remaining. This filling is where the magic happens transforming ordinary cinnamon rolls into a seasonal delight.

Prepare The Rolls

Carefully unroll each cinnamon roll while trying to keep them intact. This requires a gentle touch as the dough can tear if handled roughly. Work on a lightly floured surface if needed to prevent sticking and make rolling back up easier.

Add The Pumpkin Filling

Spread the prepared pumpkin mixture evenly inside each unrolled cinnamon roll leaving a small border around the edges. Use the back of a spoon to create a thin even layer which will distribute the pumpkin flavor throughout each bite of the finished roll.

Roll And Arrange

Carefully roll each cinnamon roll back up maintaining their spiral shape and place them in a greased baking pan. Arrange them with a small amount of space between each roll to allow for expansion during baking while keeping them close enough to become cohesive.

Pour Over Heavy Cream

Evenly distribute the heavy cream over the arranged rolls in the pan. This might seem unusual but it creates incredibly soft gooey centers while promoting caramelization on the bottom. The cream seeps into the dough creating a custardlike texture inside the rolls.

Bake To Perfection

Place the pan in the preheated oven and bake for 20 to 25 minutes until the rolls are puffed and golden brown. The cream will have been absorbed and the filling will be bubbling around the edges. You can test doneness by gently pressing the center roll it should spring back slightly.

Prepare The Frosting

While the rolls bake whisk together the softened cream cheese powdered sugar maple syrup and vanilla extract until completely smooth. The frosting should be thick yet spreadable with no lumps of cream cheese remaining. If its too thick add a touch more maple syrup to thin it.

Frost And Serve

Allow the rolls to cool slightly about 5 minutes before spreading the maple cream cheese frosting over them. This brief cooling period prevents the frosting from completely melting while still allowing it to soften beautifully into the warm rolls. Serve immediately for the ultimate experience.

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The heavy cream technique is my absolute favorite discovery in this recipe. I learned it from my grandmother who used it for her homemade cinnamon rolls. The first time I tried it with store bought rolls I was amazed at how it transformed them into something that tasted completely homemade. My family now refuses to eat cinnamon rolls any other way.

Make Ahead Options

These pumpkin cinnamon rolls can be prepared up to the baking stage and refrigerated overnight. Simply prepare as directed through arranging in the pan then cover tightly with plastic wrap and refrigerate. In the morning remove from the refrigerator while preheating the oven then pour over the heavy cream just before baking. You may need to add 3 to 5 minutes to the baking time if starting with cold rolls.

This make ahead option is perfect for holiday mornings when you want something special but dont want to spend time in the kitchen. I often prepare these on Christmas Eve so we can enjoy them Christmas morning without missing any of the festivities.

Serving Suggestions

These pumpkin cinnamon rolls make a stunning centerpiece for a fall brunch. Serve them alongside a savory egg casserole fresh fruit and hot coffee for a balanced meal. For a dessert presentation warm the rolls slightly and serve with a scoop of vanilla ice cream or a dollop of whipped cream. The rolls also pair beautifully with hot apple cider or a pumpkin spice latte for the ultimate autumn treat.

My favorite way to serve these is on Thanksgiving morning. They keep everyone satisfied until the main meal while still feeling festive and special. The pumpkin flavor sets the tone for the day without being too filling.

Variations To Try

For an extra indulgent version add chopped pecans or walnuts to the pumpkin filling. The nuts add delightful texture and their natural oils enhance the overall richness of the rolls. You can also sprinkle some chopped nuts on top of the frosting for presentation.

Try adding a tablespoon of bourbon to the frosting for a sophisticated adult version. The alcohol cooks off leaving behind a complex flavor that complements both the pumpkin and maple components beautifully.

For chocolate lovers add mini chocolate chips to the pumpkin filling. The combination of chocolate and pumpkin is surprisingly delicious and adds another dimension to these already spectacular rolls.

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Pro Tips

Allow cream cheese to fully soften at room temperature for at least 30 minutes before making the frosting to ensure a smooth texture

Dont skimp on the heavy cream its what transforms these from ordinary to extraordinary

For the most vibrant pumpkin flavor toast your pumpkin pie spice in a dry pan for 30 seconds before adding to the filling

Recipe FAQs

→ Can I use homemade cinnamon roll dough instead of canned?

Absolutely! While this quick version uses Grands cinnamon rolls, you can substitute your favorite homemade dough. Just roll it out, spread with butter, sprinkle with cinnamon sugar, then add the pumpkin mixture before rolling up and slicing.

→ Why pour heavy cream over the rolls before baking?

The heavy cream creates an ultra-soft, gooey texture as it soaks into the dough during baking. This professional bakery technique helps prevent dryness and creates those coveted soft centers.

→ Can I make these ahead of time?

Yes! You can prepare these the night before by assembling everything in the baking pan, covering tightly with plastic wrap, and refrigerating. In the morning, let them sit at room temperature for 30 minutes before baking.

→ What can I substitute for the heavy cream?

While heavy cream provides the best results, you can substitute half-and-half or even whole milk for a slightly less rich but still delicious result. Non-dairy alternatives like coconut cream can also work well.

→ How do I store leftover pumpkin cinnamon rolls?

Store leftover rolls in an airtight container at room temperature for 1-2 days or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds for that fresh-baked warmth and gooeyness.

→ Can I freeze these pumpkin cinnamon rolls?

Yes! Once completely cooled, you can freeze them unfrosted in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then warm slightly before adding the frosting.