Name: Easy Pumpkin Cinnamon Rolls (3 Ingredients, 30 Minutes!)
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 can of refrigerated cinnamon rolls; 2 ounces of pecan pieces; 1/2 can of pumpkin puree

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Last Updated on August 24, 2026 by Allison Lancaster

These easy pumpkin cinnamon rolls need just 3 ingredients and 30 minutes. A cozy fall breakfast or dessert your whole family will love!

If you love fall flavors and hate spending hours in the kitchen, these easy pumpkin cinnamon rolls were made for you. With just 3 simple ingredients and about 30 minutes, you can have a warm, gooey, pumpkin-spiced breakfast on the table that tastes like it took way more effort than it did. I have made these every fall for years now, and my family requests them the moment September hits. They are that good.

Why You’ll Love This Recipe

If you are anything like me, you want all the cozy fall vibes without a three-hour baking project. That is exactly what these semi-homemade pumpkin cinnamon rolls deliver. Here is why this recipe has become one of my most-made fall recipes:

Only 3 ingredients: Refrigerated cinnamon roll dough, pumpkin puree, and pecans. That is it.
Done in 30 minutes: From fridge to table in half an hour.
No yeast, no kneading, no stress: The dough does all the work for you.
Kid-friendly and crowd-pleasing: My whole family goes wild for these every single time.
Perfect make-ahead option: Assemble the night before and bake in the morning.

Whether you are making these for a lazy Saturday morning, a holiday brunch, or a weeknight treat, they never disappoint.

A round pan filled with pumpkin cinnamon rolls topped with chopped pecans, sitting on a wooden surface.

Ingredients for Easy Pumpkin Cinnamon Rolls

You only need three things for this recipe, so quality matters here:

A can of pumpkin cinnamon roll, a can of pumpkin, and a bag of pecan pieces on a wooden surface with a white background.

Refrigerated Cinnamon Rolls (1 can): I reach for Pillsbury Grands cinnamon rolls every time. The Aldi store brand also works beautifully and is a little easier on the budget.

Pumpkin Puree (1/2 can): This is the secret ingredient that transforms ordinary cinnamon rolls into a fall dream. I always use Libby’s because it is consistent and smooth. Make sure you are grabbing pumpkin puree, not pumpkin pie filling (more on that difference below).

Pecan Pieces (2 oz): These add the most wonderful crunch and a little nutty richness. Buy them pre-chopped if you can. If you only have pecan halves on hand, just give them a quick chop with a knife or food processor.

Tip: The icing sets quickly, so add it right when the rolls come out of the oven while they are still steaming. It melts into all those pumpkin-spiced layers and is absolutely dreamy.

A close-up of pumpkin cinnamon rolls topped with pecans and icing on a white plate.

Tips, Variations, and Substitutions

Add pumpkin pie spice: Sprinkle a little pumpkin pie spice over the pumpkin puree before rolling for extra warmth. I also love stirring 1/4 teaspoon of pumpkin pie spice and a dash of brown sugar right into the icing that comes with the can.
Swap the nuts: Not a pecan fan? Chopped walnuts or slivered almonds work just as well. You can also skip the nuts entirely.
Make them nut-free: These are just as delicious without any pecans, perfect for school mornings or allergy-sensitive families.
Drizzle with caramel: A light drizzle of caramel sauce over the iced rolls takes this to another level. Highly recommend for holiday brunch.
Pumpkin pie filling vs. pumpkin puree: You can use pumpkin pie filling in a pinch, but keep in mind it is much sweeter than puree since it already contains sugar and spices. I prefer plain pumpkin puree so the cinnamon roll sweetness does the heavy lifting.

A round black baking pan coated with nonstick spray, ready to bake a delicious pumpkin cinnamon roll, sits on a wooden surface.

Sliced roll of dough with chocolate filling on a white plate, showing several even slices and some crumbs—this dessert is perfect for pairing with a pumpkin cinnamon roll for an extra touch of cozy sweetness.

How To Store Pumpkin Cinnamon Rolls

At room temperature: These are best the day you make them. If you have leftovers, store them in an airtight container at room temperature for up to one day.

In the fridge: Leftovers will keep in the fridge for up to two days. Reheat in the microwave for 15 to 30 seconds per roll, or place in the oven at 300 degrees F for about 10 minutes to warm them back up.

Make-ahead tip: You can assemble the rolls through step 6 (before adding pecans) and cover the pan with plastic wrap. Refrigerate overnight, then pull them out and let them sit at room temperature for about 30 to 45 minutes before baking.

Other Fall Recipes You’ll Love

If you are on a pumpkin kick (same, honestly), here are a few more recipes to try:

Easy Homemade Pumpkin Bread for a classic fall loaf that is always on my counter in October
3 Ingredient Pumpkin Muffins for another quick pumpkin fix
Easy Apple Crisp with Oat Crumble for when you want the other great fall flavor front and center

Recipe FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

Yes, you can swap in pumpkin pie filling if that is what you have on hand. Just know that store-bought pumpkin pie filling is quite sweet on its own since it already contains sugar and spices. The rolls may end up quite sweet, so taste as you go. Pumpkin puree gives you more control over the flavor.

What is the difference between pumpkin pie filling and pumpkin puree?

Pumpkin puree is simply cooked, pureed pumpkin with no added sugar or spices. Pumpkin pie filling already has sugar, spices, and sometimes thickeners blended in. For this recipe, plain pumpkin puree is what I recommend.

Do I have to use pecans?

Not at all! Pecans are totally optional here. You can swap them for chopped walnuts, slivered almonds, or leave the nuts out completely. The rolls are delicious either way.

Can I make these pumpkin cinnamon rolls ahead of time?

Yes, they are great for making the night before. Assemble everything through the pecan step, cover the pan tightly, and pop it in the fridge. In the morning, pull the pan out and let it come to room temperature for about 30 to 45 minutes, then bake as directed.

Can I add pumpkin pie spice to the recipe?

Absolutely. Sprinkle a small amount of pumpkin pie spice over the pumpkin puree after spreading it on the dough. You can also stir a pinch of pumpkin pie spice and a little brown sugar into the icing before drizzling. It adds such a nice warmth.

What kind of cinnamon roll dough works best?

I have had great results with Pillsbury Grands cinnamon rolls and the Aldi store brand. Both unroll easily and bake up beautifully. The key is keeping the dough cold until you are ready to use it so it handles easily.

3 Ingredient Pumpkin Cinnamon Rolls Recipe:

Easy Pumpkin Cinnamon Rolls (3 Ingredients, 30 Minutes!)

Yield: 8 Cinnamon Rolls

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

These easy pumpkin cinnamon rolls need just 3 ingredients and 30 minutes. A cozy fall breakfast or dessert your whole family will love!

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Ingredients

1 can of refrigerated cinnamon rolls
2 ounces of pecan pieces
1/2 can of pumpkin puree

Instructions

Preheat oven to 375 degrees.
Roll out the cinnamon rolls so they lie completely flat to make one big rectangle.
Spread the pumpkin puree on top of the cinnamon roll dough.
Roll up the cinnamon roll dough into one big log.
Separate and place into a round greased baking pan like you would with regular cinnamon rolls.
Top with pecan pieces.
Bake for 15 minutes.
Remove from the oven and spread the glaze that came with the cinnamon rolls on top.
Serve immediately and enjoy!