This recipe enhances store-bought pumpkin cinnamon rolls with a rich brown sugar-butter-pumpkin spice topping and a homemade cream cheese icing, perfect for a fall treat. It makes 10 large cinnamon rolls.
1. Preheat your oven to 350°F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
2. Place the cinnamon rolls in an even layer into the dish. Set aside the icing included in the cans for later.
3. Pour 1 cup heavy whipping cream over the cinnamon rolls and in between each one.
4. In a small bowl, melt 4 tablespoons salted butter and stir in ⅓ cup brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, and 2 tablespoons pumpkin purée.
5. Pour the brown sugar butter mixture evenly over the cinnamon rolls.
6. Cover the pan with foil and place in the oven. Bake for about 30 minutes, or until cooked through (check with a toothpick for doneness, but expect them to be gooey).
7. Remove the rolls from the oven and set aside while preparing the icing.
8. In a medium bowl, add 4 tablespoons salted butter and 4 ounces softened cream cheese (or microwave for 30 seconds until very soft).
9. Whisk the butter and cream cheese together until well combined. Add in the 2 containers of icing that come with the cinnamon rolls. Finally, whisk in 1 cup powdered sugar.
10. Spread the icing evenly over the top of the warm cinnamon rolls. Serve while warm!
