Whole rolls. One skillet. Bakery-soft.
Canned cinnamon rolls baked in a pumpkin cream bath, then covered in cream cheese icing.
- Prep 5 min
- Bake 32 min
- Serves 5
- Pan Skillet
This dump and bake pumpkin cinnamon roll recipe keeps the rolls whole, tall and pull-apart soft. A quick pumpkin cream is poured over them before baking, and they soak it up like a sponge.
Five ingredients, five minutes, one skillet.
They look like they came out of a bakery box. Nobody needs to know they started in a can.
Why these rolls work
The cream trick
Cream poured over canned rolls makes them rise soft and gooey.
Pumpkin in the pour
The flavor bakes into the rolls, not just the icing.
No eggs, no custard
Simpler than a casserole, and ready sooner.
Skillet to table
Bake and serve in the same pan.
What goes in, and why
- Jumbo cinnamon rollsOne can of 5 large refrigerated rolls with icing.
- Pumpkin pureePlain canned pumpkin. Not pie filling.
- Heavy creamThis is what makes them soft. Half-and-half works in a pinch.
- Brown sugar and spiceThey turn the cream into a pumpkin caramel.
- Cream cheeseBeaten into the canned icing for a thicker topping.
- VanillaAn alcohol-free vanilla flavoring keeps the rolls alcohol-free.
Tools that make this easier
A 10-inch cast iron skillet is ideal. An 8×8 pan works the same way.
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Dump and Bake Pumpkin Cinnamon Rolls
Soft whole rolls baked in pumpkin cream.
- Prep 5 min
- Bake 30 to 35 min35 to 40 min
- Rest 5 min
- Serves 510
Ingredients
- Rolls
- Pumpkin cream
- Icing
Method
- Heat the oven. Heat the oven to 350°F (175°C). Butter a 10-inch cast iron skillet, or the pan you are using.
- Arrange the rolls. Set the rolls in the pan with a little space between them. Save the icing.
- Whisk the pumpkin cream. Whisk the pumpkin, cream, brown sugar, spice and vanilla until smooth.
- Pour. Pour the pumpkin cream over and around the rolls.
- Bake. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more, until the rolls are golden and cooked through in the center.
- Ice. Beat the cream cheese with the canned icing until smooth. Rest the rolls for 5 minutes, then spread the icing over the top.
Tools used
10-inch cast iron skillet • 8×8 baking pan • Mixing bowl set • Silicone spatula set
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If something goes wrong
Easy ways to change it up
- Pecan: scatter ⅓ cup of chopped pecans over the rolls before baking.
- Maple icing: beat 1 tablespoon of maple syrup into the icing.
- Apple: tuck thin apple slices between the rolls.
- Regular rolls: use an 8-count can and bake 25 to 30 minutes.
Make-ahead, storing and reheating
Save this recipe for later
Pin it to your fall breakfast board.
Questions people ask
Why pour cream over cinnamon rolls?
The cream soaks into the dough as it bakes. That gives canned rolls a soft, gooey, bakery-style texture and stops the edges drying out. Here the cream also carries the pumpkin flavor.What can be used instead of a cast iron skillet?
An 8×8 pan or a 9-inch round cake pan. Bake time stays the same. For two cans, use a 9×13 dish.Can regular-size cinnamon rolls be used?
Yes. Use one 8-count can and start checking at 25 minutes. They cook faster than jumbo rolls.How is this different from pumpkin cinnamon roll casserole?
These are whole rolls with no eggs, so they stay fluffy and pull apart. The casserole uses cut-up rolls in an egg custard and is closer to bread pudding.Can pumpkin pie filling replace pumpkin puree?
It can. Leave out the brown sugar and spice, because pie filling is already sweetened and spiced.How do you know the rolls are cooked through?
The tops are golden and the center roll springs back when pressed. If it looks wet in the middle, give it 5 more minutes under foil.More easy fall bakes
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