How to add pumpkin to canned cinnamon rolls?

Mix pumpkin puree with cinnamon and spread inside the unrolled dough. Reroll, bake, and top with pumpkin-infused frosting.

What does it mean for a person to be a cinnamon roll?

It’s internet slang for someone who is extremely kind, soft-hearted, and wholesome—like the comforting sweetness of an actual cinnamon roll.

Annie’s Organic Pumpkin Rolls, Trader Joe’s (when in stock), and Pillsbury’s seasonal offerings are among the top choices.

Yes, briefly. But as of 2025, they’re back in many U.S. stores—especially during fall.

These soft and fluffy pumpkin cinnamon rolls are packed with warm spices and topped with a creamy maple icing — the perfect fall breakfast treat.

Scale

Warm the milk and butter together until the butter is melted. Let cool until warm to the touch.
In a large bowl, whisk the milk mixture with pumpkin, sugar, nutmeg, salt, and egg.
Whisk in the yeast, then add flour gradually until a soft dough forms.
Knead for 6–8 minutes until smooth and elastic. Let rise in a warm place until doubled in size, about 1 hour.
Roll the dough out into a large rectangle on a floured surface.
Spread softened butter over the dough. Mix brown sugar and spices, then sprinkle evenly over the buttered dough.
Roll the dough tightly into a log and cut into 12 even rolls.
Place rolls in a greased baking dish, cover, and let rise again for 30–40 minutes.
Bake at 350°F (177°C) for 23–27 minutes, until golden brown.
Whisk together cream cheese, maple syrup, milk, confectioners’ sugar, and optional cinnamon until smooth.
Spread icing over warm rolls and serve.

Make sure the pumpkin is pure puree, not pie filling. You can make the dough ahead of time and refrigerate overnight before the second rise.

Keywords: pumpkin cinnamon rolls, fall baking, maple icing