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Easy-Giant-Pumpkin-Cinnamon-Roll 4
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Easy Giant Pumpkin Cinnamon Roll

Ingredients

Cinnamon Roll

  • 2 cans Pillsbury Grands Cinnamon Rolls

Pumpkin Filling

  • 1 cup pumpkin purée
  • 6 tablespoons light brown sugar packed
  • 3 tablespoons unsalted butter softened
  • 1½ teaspoons pumpkin pie spice
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon salt

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9-inch round baking pan.
  • In a medium bowl, mix together the pumpkin purée, brown sugar, softened butter, pumpkin pie spice, cinnamon, and salt until smooth and combined.
  • Carefully unroll each cinnamon roll into a long strip of dough, keeping the cinnamon filling intact.
  • Spread a layer of the pumpkin filling over each strip of dough.
  • Starting with one strip, roll it into a spiral and place it in the center of the prepared baking pan.
  • Continue wrapping the remaining strips around the center spiral, connecting the ends to form one giant cinnamon roll. Use as many strips as will comfortably fit in the pan.
  • Bake for approximately 25 minutes, or until the top is golden brown and the dough in the center is fully baked. If the top browns too quickly, loosely cover it with aluminum foil and continue baking as needed.
  • Allow the cinnamon roll to cool slightly before drizzling the included icing over the top.
  • Slice and serve warm!

Notes

  • Pumpkin filling: You may have a little filling left over depending on how thickly you spread it.
  • Cinnamon rolls: You may not need every roll from the second can, depending on your pan size.
  • Baking time: The recipe was baked for 25 minutes, but timing may vary depending on the size and thickness of the spiral. Check the center for doneness before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices before serving.