Pumpkin Pie Cinnamon Rolls Recipe

Turn up the pumpkin by adding Pumpkin Pie Latte Mix to pre-made cinnamon rolls.
  • Ready in: 30 minutes
  • Prep time: 5 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 10

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  • ½ cup 100% pure pumpkin
  • ½ cup and 1 tablespoon Pumpkin Pie Latte Mix , divided
  • 1 tablespoon milk
  • ¼ teaspoon ground cinnamon
  • 1-2 tablespoons all-purpose flour
  • 2 (17.5 ounce) tubes refrigerated flaky jumbo cinnamon rolls (5 count each)
  • ½ (8 ounce) package cream cheese, softened
  • 1½ cups powdered sugar
  • 1 teaspoon pure vanilla extract

cooking methods

  • Bake


  1. Preheat oven to 375°F. In small bowl, combine pumpkin, ½ cup Pumpkin Pie Latte Mix, milk and cinnamon; set aside.
  2. Lightly flour work surface; gently unroll each cinnamon roll. Spread each roll with about 1 tablespoon pumpkin mixture. Carefully re-roll cinnamon rolls and lightly pinch seams together.
  3. Place 1 inch apart on a greased baking sheet. Bake 16-18 minutes or until tops are golden brown.
  4. Meanwhile, place cream cheese in a large mixing bowl. Using an electric mixer on medium speed, beat cream cheese 1 minute. Gradually add sugar until well combined. Mix in remaining 1 tablespoon Pumpkin Pie Latte Mix and vanilla. Spread rolls with frosting.
Makes 10 servings.

Note: This recipe does not using the icing that comes with the rolls. Discard icing or save for another use.

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