Ingredients:

  • 1 can (12.4 oz / 350g) Pillsbury Cinnamon Rolls (refrigerated)
  • 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup (60g) canned pumpkin puree
  • 1 tsp (2g) pumpkin pie spice
  • 3 tbsp (42g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tbsp (15g) pumpkin puree
  • 1/2 tsp (1g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. Unroll the Pillsbury cinnamon rolls and place them in the pan, spacing them evenly.
  2. Whisk together the heavy whipping cream, 1/4 cup pumpkin puree, and 1 tsp pumpkin pie spice in a small bowl until smooth. Pour the mixture evenly around the base of the rolls.
  3. Combine melted butter, brown sugar, and cinnamon. Drizzle this mixture over the top of each roll, then cover the pan tightly with aluminum foil.
  4. Bake for 30 minutes with the foil on. Remove the foil and bake for an additional 10 to 15 minutes until the tops are golden-brown.
  5. Beat softened cream cheese and butter until velvety. Fold in powdered sugar, 1 tbsp pumpkin puree, 1/2 tsp pumpkin pie spice, and vanilla extract. Spread the frosting generously over the warm rolls.