Ingredients
Scale
- 2 cans (approx. 17.5 oz each) refrigerated jumbo cinnamon rolls with icing
- 1/2 cup heavy whipping cream
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- Optional: Pecans for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray. Open the cans of cinnamon rolls and set the included icing containers aside for later. Place the unbaked rolls in the prepared baking dish, spacing them evenly so they have room to expand and touch as they bake.
- In a medium mixing bowl, whisk together the heavy whipping cream, pumpkin puree, melted butter, brown sugar, pumpkin pie spice, maple syrup, and vanilla extract. Ensure the mixture is smooth and the pumpkin is fully incorporated into the cream. The heavy cream is the secret ingredient that steams the rolls from the bottom up, creating that viral “Cinnabon” texture.
- Pour the pumpkin cream mixture evenly over and around the cinnamon rolls in the pan. Use a spatula to make sure some of the mixture gets on top of each roll. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes, then remove the foil and bake for another 5–10 minutes until the rolls are golden brown and the liquid has mostly thickened into a delicious syrup.
- While the rolls are still warm, take the icing provided in the cans and mix it with a tablespoon of maple syrup for extra flavor. Spread the icing generously over the hot rolls. The heat will melt the glaze into the crevices. Sprinkle with chopped pecans if desired. Serve immediately while they are warm and gooey.
- Cook Time: 40 minutes