Last Updated on January 20, 2024 by Allison Lancaster
This 3 ingredient pumpkin cinnamon roll recipe is a tasty combination of ready-to-go cinnamon rolls, warm pumpkin puree, and chopped pecans, baked in the oven and topped with gooey icing, it’s the perfect fall breakfast or dessert!
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If you’re a fan of heavenly baked treats and the cozy flavors of fall, you’re in for a treat with our 3-ingredient pumpkin cinnamon roll recipe.
This delectable creation brings together the convenience of refrigerated cinnamon rolls, the comforting essence of warm pumpkin puree, and the delightful crunch of chopped pecans, all baked to perfection in the oven. They’re slightly sweeter than our famous pumpkin bread but still ties in the same delicious fall flavors together.
And to take it to the next level of indulgence, we drizzle these delightful rolls with a gooey, luscious icing that will leave you craving for more.
Indulging in these pumpkin cinnamon rolls is like welcoming the autumn season with open arms. Whether you choose to savor them as a mouthwatering breakfast or a divine dessert, the intoxicating aroma of cinnamon and pumpkin will envelop your senses, making every bite a moment to cherish.
So, if you’re ready to embark on a scrumptious journey into the world of fall-inspired flavors, our pumpkin cinnamon rolls are here to take you on a culinary adventure you won’t want to miss.
Get ready to impress your loved ones with a delightful treat that’s easy to make yet exudes warmth and comfort, capturing the essence of the season in every delicious swirl. Let’s dive into the magic of pumpkin-spiced bliss!
These pumpkin cinnamon rolls are amazing! If you’re as obsessed with pumpkin as I am and love cinnamon rolls, but don’t want to spend hours in the kitchen making them from scratch. Then this recipe is for you! I don’t know about you but I love an easy pumpkin-flavored breakfast in the fall, it’s even better when it’s a 3 ingredient pumpkin recipe!
These easy-to-make pumpkin cinnamon rolls are semi-homemade and use store-bought refrigerated cinnamon roll dough. You don’t have to worry about getting the cinnamon-to-sugar ratio right, proofing the dough, or any of that. Just unroll the dough, spread on some pumpkin puree, sprinkle on some chopped pecans, and roll it up!
Bake in the oven until golden brown and gooey, then top with icing, and you’re done! Plus, they only take about 30 minutes to make! So easy and so delicious – you will love them!
Pumpkin Cinnamon Rolls Ingredients & Substitutions:
Refrigerated Cinnamon Rolls: I personally prefer Pillsbury Cinnamon Rolls for this recipe but the Aldi brand also works very well and is a bit more budget-friendly.
Pecan Pieces: Make sure that you purchase the pecan pieces from your store vs. something like pecan halves or wholes. If you do have halves or wholes on hand, you’ll want to chop them finely with a knife or food processor.
Pumpkin Puree: This is the key to this recipe so I recommend purchasing a high-quality brand like Libby’s which is my personal favorite brand of pumpkin puree!
How To Make This Pumpkin Cinnamon Rolls
- Preheat the oven. Spray a glass or metal pie pan with cooking spray and set aside. Place the cinnamon rolls on a cutting board or flat surface. Try to keep them all together when removing them from the can.
- Gently unroll the cinnamon rolls and spread them out. Spread a thin, even layer of pumpkin puree on the inside of the cinnamon roll dough.
- Carefully roll the cinnamon rolls back up.
- Separate the individual rolls from the strip of dough. Place them, seam side down, in the prepared baking dish. If you’re having trouble separating them use a sharp knife to assist you. Try to avoid smashing the dough together when cutting.
- Place the individual cinnamon rolls in a circle around the pie plate or cake pan and one in the center. (7 in the outer circle) It’s okay if they are touching you want them to do that!
- Top with the pecans.
- Bake for 15-20 minutes or until golden brown and cooked through. Remove from oven and top with icing (included in the cinnamon roll can). Serve warm. Enjoy!
Equipment You’ll Need
If you have been a reader here for any amount of time, you know I love my USA Pan baking tools. When I make these easy pumpkin cinnamon rolls or my 3 Ingredient Pumpkin Muffins, I always reach for the baking tools below.
These are best served right out of the oven. You could assemble them the night before and bake them the morning or day you plan to serve them though.
How To Store Pumpkin Cinnamon Rolls
These cinnamon rolls are best served warm, but they will keep in the fridge for a day or two. If you need to reheat them, place them in the oven on the warm setting for about 15 minutes or until warmed through. You can also microwave individual cinnamon rolls for 15-30 seconds.
Can I use pumpkin pie filling instead of pumpkin puree?
Yes! You can use pumpkin pie filling in place of the pumpkin puree. Just keep in mind that pumpkin pie filling is usually very sweet if you are using store-bought, so you might end up with overly sweet rolls.
If you want to add some pumpkin spice seasoning to the pumpkin puree, you can do that too!
What is the difference in pumpkin pie filling vs. pumpkin puree?
Think of pumpkin pie filling as a puddingy filling that bakes well and goes into a pie. It is often sweeter than puree. Pumpkin puree is a smoother texture and the filling that I prefer for these pumpkin spice cinnnamon rolls.
Do I have to use pecans?
No, you don’t have to use pecans if you don’t want to. You could use chopped walnuts or almonds. You can also omit them entirely. I just like the crunch and added flavor pecans add to these cinnamon rolls.
Can I make these cinnamon rolls ahead of time?
Yes, you can make them up to a day in advance. Follow all the instructions through step seven and then place them in the fridge overnight. In the morning, take them out of the fridge and let them sit on the counter for about an hour to come to room temperature. Then bake as directed.
Can I add pumpkin pie spice to the recipe?
Sure! You can lightly sprinkle some pumpkin pie spice on top of the pumpkin filling before rolling the cinnamon rolls for baking. I also like to sprinkle a dash into the cream cheese icing along with 1/4 tsp of brown sugar and mix it together for an added pop of pumpkin flavor.
Other Pumpkin Recipes You’ll Love
- Pumpkin Cake
- Pumpkin Chocolate Chip Cookies
- 3 Ingredient Pumpkin Muffins
- No Bake Pumpkin Caramel Cheesecake
- 5 Step Pumpkin Bread
I hope you enjoy this easy and delicious recipe for semi-homemade pumpkin cinnamon rolls! If you try it, please come back and leave me a comment letting me know how you liked it. And if you have any questions, please feel free to ask! I love hearing from you!
3 Ingredient Pumpkin Cinnamon Rolls Recipe:
- 1 can of refrigerated cinnamon rolls
- 2 ounces of pecan pieces
- 1/2 can of pumpkin puree
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!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 87mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 1g