If you’re anything like me, when the leaves start to fall it’s pumpkin spice season — and these easy pumpkin cinnamon rolls made with heavy cream are the cozy breakfast treat you didn’t know you needed.
We start with Pillsbury Grands! Pumpkin Spice Rolls and give them a simple fall upgrade: a rich, buttery pumpkin-spiced topping and a generous pour of heavy cream. With just a few pantry staples and about 10 minutes of hands-on prep, you get gooey, golden rolls that taste like they came from a bakery.
Why You’ll Love These Pumpkin Cinnamon Rolls
- Semi-homemade but with bakery-style results
- Warm, buttery pumpkin spice flavor in every bite
- Perfect for fall brunches, holiday mornings, or a simple weekday treat
- Only 6 ingredients and ready in under an hour
Ingredients You’ll Need
These simple components create an impressive result:
- 2 packs Pillsbury Grands! Pumpkin Spice Rolls (5-count each, with icing)
- 1 1/4 cups heavy whipping cream
- 1 stick unsalted butter, melted
- 1 1/4 cups brown sugar
- 1 teaspoon ground cinnamon
- Optional: 2 tablespoons pumpkin puree and 1/2 teaspoon pumpkin pie spice for extra pumpkin flavor
How to Make the Best Gooey Cinnamon Rolls
These pumpkin cinnamon rolls are incredibly easy. Preheat your oven to 350°F (175°C).
Place the Pillsbury Grands pumpkin spice rolls in a 13×9-inch baking dish. They can sit snugly together — they’ll puff up and stay soft and gooey while baking.
Pour the heavy whipping cream evenly over the rolls — it may seem like a lot, but the cream keeps the centers tender and custardy.
In a small bowl, whisk the melted butter with the brown sugar and cinnamon until combined. If using pumpkin puree and pumpkin pie spice, add them now. Pour this mixture over the rolls so each one gets a little of that sweet, spiced butter.
Cover the baking dish with foil and bake for about 40 minutes, or until the rolls are fully cooked and lightly golden on top. The kitchen will fill with a warm, spiced aroma.
Remove from the oven and let the rolls cool for about 20 minutes so the filling sets slightly. Finish by drizzling the icing that came with the rolls over the top.
The result: warm, gooey, fall-flavored cinnamon rolls that are surprisingly simple to make.
Tips
Don’t skip the heavy cream — it’s essential for a soft, slightly custardy texture.
For more pumpkin flavor, stir in 2 tablespoons pumpkin puree and 1/2 teaspoon pumpkin pie spice to the butter-sugar mixture.
Leftovers reheat well: microwave individual rolls for 15–20 seconds to enjoy warm, fresh-baked flavor again.
How to Serve These Cinnamon Rolls
These pumpkin cinnamon rolls are ideal for:
- Weekend brunch
- Fall potlucks
- Holiday mornings like Thanksgiving
- After-school snacks with warm apple cider
Serve with a cup of coffee, a pumpkin spice latte, or warm cider for an extra cozy pairing.
Sweet, Simple, and So Worth It!
These baked pumpkin cinnamon rolls with heavy cream are a favorite quick-fix for fall. You get all the gooey, spiced goodness with minimal effort — a real win for busy mornings and festive gatherings.
If you try them, I’d love to hear how they turn out. Enjoy!
Watch Me Make This Recipe
PUMPKIN CINNAMON ROLLS
Ingredients
- Two 5-count Pillsbury Grands Pumpkin Spice Rolls with icing
- 1 1/4 cups heavy whipping cream
- 1 stick unsalted butter, melted
- 1 1/4 cups brown sugar
- 1 tsp cinnamon
Instructions
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Preheat the oven to 350°F (175°C).
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Place the Pillsbury Grands pumpkin spice cinnamon rolls in a 13×9-inch baking dish.
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Pour the heavy whipping cream over the cinnamon rolls.
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Mix melted butter, brown sugar, and cinnamon until combined. Pour the mixture evenly over the rolls.
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Cover with foil and bake for 40 minutes, or until fully cooked and golden brown.
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Let cool for 20 minutes, then drizzle with the included icing and serve warm.