Magic Pumpkin Cinnamon Rolls are ready in just 30 minutes (including bake time!). Soft, fluffy, spiced with pumpkin pie flavors, and finished with a creamy pumpkin glaze.
Author’s Notes
Pumpkin Roll Confession…
Yes, really… these pumpkin cinnamon rolls are a little bit of magic. On the table in just 30 minutes start to finish? It feels too good to be true, but it’s not!
Okay, this might be a little controversial… but I think I like these even more than homemade cinnamon rolls. Don’t come for me 🙈; they’re just too easy. No proofing is needed, and they’re honestly just ridiculously good. I already make my Hawaiian roll cinnamon rolls way more than the from-scratch kind, and now that I’ve got a pumpkin version, I’m pretty sure my Fall mornings are set for the foreseeable future!
These magic pumpkin cinnamon rolls are the dreamiest fall breakfast or sweet treat, and once you try them you have to tell me… are you team shortcut rolls or team homemade? 🙂
There is milk in this picture by accident. This recipe does not contain any milk!
Magic Pumpkin Cinnamon Rolls Ingredients
| Ingredient | Tip |
|---|---|
| Hawaiian sweet rolls | Slice the whole slab in half while keeping the rolls connected to make spreading the filling easier. |
| Butter | Use softened butter (not melted) so the filling spreads smoothly and the glaze stays thick. |
| Brown sugar & pumpkin | Be sure to use soft, well-packed brown sugar and pure pumpkin purée (not pumpkin pie filling or a blend). |
| Cinnamon, pumpkin pie spice & salt | Fresh spices give the best flavor, so make sure yours aren’t old. You can even mix up your own pumpkin pie spice if you’d like. |
| Cream cheese & powdered sugar | Use brick-style cream cheese, thoroughly soften it, and beat well for a smooth, lump-free glaze. |
Storage
- Magic Pumpkin Cinnamon Rolls are best fresh on the day they’re baked.
- Store leftovers in an airtight container in the fridge for 2-3 days.
- Warm in the microwave for 10–15 seconds before serving.
Quick Tip
I love using a ceramic 9×13-inch pan for these magic pumpkin cinnamon rolls!
Use Leftover Pumpkin In These Treats:
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Cake Recipe (BEST EVER!)
Desserts
Pumpkin Cupcake Recipe
Breakfast
Pumpkin Scones Recipe
Magic Pumpkin Cinnamon Rolls
Video
Equipment
Ingredients
- 12-count package Hawaiian sweet dinner rolls
- 9 tablespoons unsalted butter divided, softened to room temp; do not melt!
- 2/3 cup soft light brown sugar gently packed
- 1 tablespoon canned pumpkin
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 2 ounces cream cheese softened, see note 1
- 2 tablespoons unsalted butter softened, see note 2
- 2 tablespoons canned pumpkin
- 1/2 cup powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
Instructions
- Grease a 9×13-inch pan with cooking spray. Spread 1 tablespoon softened butter across the base (I like to use a plastic bag on my hand as a mitt). Preheat oven to 350°F.
- In a medium bowl, combine 8 tablespoons butter (1 stick), brown sugar, pumpkin purée, cinnamon, pumpkin pie spice, and salt. Beat with a hand mixer until thick and smooth.
- Slice the entire slab of rolls in half horizontally, keeping individual rolls attached. Place the bottom half in the prepared pan. Spread just under half the filling evenly across it. Top with the other half of the rolls. Spread the remaining filling over the top and sides of the rolls, covering all surfaces except the bottom.
- Bake for 13–15 minutes, or until the rolls are lightly golden on top.
Glaze
- While the rolls bake, beat the softened cream cheese and butter until smooth. Add powdered sugar, pumpkin, pumpkin pie spice, and salt. Beat again until smooth and creamy.
Finish & Serve
- Remove rolls from oven and let cool for a few minutes. Spoon glaze generously over the top, letting it drip into the crevices. If desired, add a second layer of glaze once cooled slightly. Enjoy warm!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Magic Pumpkin Cinnamon Rolls Tips
- Cut rolls: Use a serrated knife to slice the slab in half without squishing.
- Spread filling: Spread the filling to the edges so every bite has plenty of flavor.
- Bake time: Pull the rolls out once the tops are lightly golden so they stay soft and gooey.
- Cool briefly: Let the rolls cool for a few minutes so the glaze doesn’t slide off.
- Glaze warm: Spoon glaze on while the rolls are still slightly warm so it melts into the crevices.
These rolls were fantastic!! And so easy for tonight’s dessert when I didn’t have much time!! Everybody loved them!!! I bought the 2 pack of Hawaiian rolls at Sam’s club and will freeze the second package for a later date, thanks Chelsea!!
Yay! I’m so happy these pumpkin cinnamon rolls were a hit! Thanks Julie!
This looks so good, but I can’t PIN it to save the recipe. Pinterest says I’ not allowed to save it.
Hmm, that’s strange. I just checked and was able to pin it. Could it be that you were logged out of Pinterest? Let me know if the issue keeps happening.
Great recipe… delicious!
Thanks Janis!
Made it just now, and everyone enjoying it. Super easy and fast recipe. Will make again. Thanks
So thrilled to hear this! Thanks Tomáš!
I’m making these exactly the way the recipe is written tomorrow!! But now I’m thinking… I wonder if these could be made in muffin tins using cupcake liners for easier portability? It would make a great treat in a lunchbox!
My only concern is that they’re really sticky, so I wonder if they would stick to the liners. Plus, spreading the butter and glaze might be a bit trickier in muffin tins.
And just like that, half of them are gone! Luscious goodness! A plus that they’re wonderfully easy and quick! Line up ingredients before bedtime and let butter soften overnight. A most delicious side to fluffy scrambled eggs and crispy bacon strips!
Yay! I’m so thrilled to hear this! Thanks Robin!
The pumpkin cinnamon rolls recipe sounds wonderful, but I’m wondering if you have a suggestion on how to use the rest of the opened can of pumpkin.
I have countless pumpkin recipes you can check out here: https://www.chelseasmessyapron.com/#search/q=pumpkin
. I usually use the leftovers for pumpkin protein shakes in the morning: https://www.chelseasmessyapron.com/pumpkin-pie-protein-shake/.
This sounds wonderful – suggestions on what to do with the rest of the opened can of pumpkin?
I see milk in the picture at the top for a visual on the ingredients used, but I don’t see it anywhere else at all in when or how you use it.
I’m so sorry; no milk at all in this recipe! That’s a mistake in the picture!
No worries.. Thank you.
I’m excited to try this recipe..
I’ll update with a review when I do.. 🙂
I hope you love it! 🙂 Thanks for your comment!