Pull Apart Pumpkin Cinnamon Rolls
This post may contain affiliate links.
When you want to make the best easy fall breakfast, it has to be these Pull Apart Pumpkin Cinnamon Rolls! Made with canned Pillsbury cinnamon rolls, pumpkin spice, and pumpkin puree, these pull apart cinnamon rolls are like little bites of warm pumpkin goodness. The best part is, this recipe is so easy to make in just 20 minutes, with only 5 ingredients!
Oh how I love these pumpkin cinnamon rolls, let me count the ways. They’re so easy to make with only 5 ingredients, they’re full of rich pumpkin flavor, and they’re sticky-sweet and scrumptious!
I could eat these cinnamon rolls every weekend with a big cup of coffee, and never get tired of them. They’re my new favorite fall breakfast recipe and I can’t wait for you to try them!
Last year, I made pull apart cinnamon rolls with little bits of caramel for Christmas. They were delicious, so I decided this fall that I had to make a pumpkin version of the recipe. And boy am I glad I did! My husband raved about these (and he’s not even a sweets eater!) I even shared some with my neighbors and they were welcomed with rave reviews.
Needless to say, make a double batch of these, because everyone is going to want at least two or three!
Ingredients
- Cinnamon Rolls – you’ll need two 12.4 ounce cans of Pillsbury Cinnamon Rolls. You want the traditional rolls that come with 8 in a can, not the Grands rolls that are much bigger. They’re made differently and will be more difficult to cut into small cubes to pull apart. I recommend the cinnamon rolls that come with the cream cheese icing. But I’ve also made these rolls with the cinnamon rolls with “original icing” and they’re also delicious.
- Unsalted butter
- Pumpkin puree – be sure to pick up pure pumpkin, and not pumpkin pie filling.
- Brown sugar
- Pumpkin pie spice – feel free to pick some up at the grocery store, or make my homemade pumpkin pie spice to keep in your pantry for all of your fall baking.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Cut each cinnamon roll into 9 pieces.
- Pull the pieces apart on a cutting board.
- Melt butter in a large bowl, then add pumpkin puree and the pieces of cinnamon rolls. Toss to coat the rolls in the butter and pumpkin, then add brown sugar and pumpkin pie spice.
- Gently stir all of the ingredients together, using your hands or a spatula, until each piece of cinnamon roll is coated in the pumpkin pie spice, brown sugar, pumpkin puree, and butter.
- Spray a muffin tin with cooking spray, then divide the cinnamon roll mixture between each of the compartments in the muffin pan. You’ll want approximately 12 pieces in each hole of the muffin tin.
- Bake in a preheated 400°F oven for 12 minutes, or until golden brown.
- Remove the rolls from the oven and wait 5 minutes. Use a butter knife, if needed, around the edges to remove the pull apart pumpkin cinnamon rolls from the muffin tin. Place them on a large serving platter or plate. Heat the cream cheese icing that comes with the cinnamon rolls (in the container they came in, but without the metal lid) for 20 seconds. Remove the icing from the microwave and use a spoon to drizzle it over the cinnamon rolls.
Recipe notes
- You can easily double this recipe for a large gathering, like Christmas or Thanksgiving. Simply click the 2X button in the recipe card below and the ingredient amounts will automatically update for the new serving size.
- Make sure to pull apart the pieces of cinnamon rolls before you toss them with the pumpkin puree and butter. This way, each side gets coated in all of the flavorful ingredients.
- You can store leftover pull apart cinnamon rolls in an airtight container in the refrigerator for up to 5 days. Because the rolls contain cream cheese icing, you should not store them at room temperature. To reheat leftover cinnamon rolls, place them in an air fryer at 400°F for 3 minutes, or in the microwave for 30-60 seconds.
Optional additions
If you want to add a little something extra to these pumpkin cinnamon rolls, try any of these optional additions.
- Toss in ½ cup caramel bits or chocolate chips with the pieces of cinnamon rolls.
- Peel a good baking apple, like a granny smith, then dice it into 1/4 inch pieces and toss 1/2 cup of apple pieces with the cinnamon rolls before baking.
- Remove a 4 ounce block of cream cheese from it’s packaging and place it on a cutting board. Place the cream cheese in the freezer for 30-60 minutes. This will help it firm up so it’s easier to cut into 1/4 inch cubes. Once you dice the cream cheese into small pieces, toss it in with the cinnamon rolls, butter, and pumpkin puree.
More pumpkin recipes
Enjoy the delicious taste of pumpkin spice the entire fall season by making each of these tasty recipes!
Pull Apart Pumpkin Cinnamon Rolls
Ingredients
- 24.8 ounces canned cinnamon rolls with cream cheese icing, two 12.4 ounce cans with 8 rolls each
- ¼ cup unsalted butter, melted
- ¼ cup pumpkin puree
- ¼ cup brown sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 400°F.
- Cut each cinnamon roll into 9 pieces, and pull the pieces apart.
- Melt the butter in a large bowl, then stir in the pumpkin puree.
- Add the pieces of cinnamon rolls to the bowl.
- Add the brown sugar and pumpkin pie spice, and toss until the cinnamon roll dough is evenly coated.
- Spray a muffin tin with cooking spray. Add 12 pieces of the coated cinnamon rolls to each compartment in the muffin tin.
- Place the rolls in the oven to bake for 12 minutes.
- Remove from the oven and wait 5 minutes. Use a butter knife, if needed, around the edges to remove the pull apart pumpkin cinnamon rolls from the muffin tin. Place them on a large serving platter or plate.
- Heat the cream cheese frosting in the microwave for 20 seconds (in the container they came in, but without the metal lid).
- Use a spoon to drizzle the cream cheese frosting over the pull apart pumpkin cinnamon rolls.
Notes
- You can easily double this recipe for a large gathering, like Christmas or Thanksgiving. Simply click the 2X button above and the ingredient amounts will automatically update for the new serving size.
- Make sure to pull apart the pieces of cinnamon rolls before you toss them with the pumpkin puree and butter. This way, each side gets coated in all of the flavorful ingredients.
- You can store leftover pull apart cinnamon rolls in an airtight container in the refrigerator for up to 5 days. Because the rolls contain cream cheese icing, you should not store them at room temperature. To reheat leftover cinnamon rolls, place them in an air fryer at 400°F for 3 minutes, or in the microwave for 30-60 seconds.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
