Quick Pumpkin Cinnamon Rolls

Step 1

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 8–10 minutes.

Step 2

Open the can of refrigerated cinnamon rolls and unroll each one carefully until it is a single long strip, about 8 inches long and 3 inches wide.

Step 3

Pour the 0.25 cup pumpkin puree into a small bowl, then add 3 tablespoons brown sugar, 0.5 teaspoon cinnamon, and 0.125 teaspoon salt and stir with a spoon until combined.

Step 4

Drizzle 1 tablespoon of the melted butter across the entire surface of the unrolled first cinnamon roll strip.

Step 5

Spread about 1 tablespoon of the pumpkin mixture evenly across the buttered strip with a small spoon or knife, leaving a 0.5-inch border uncovered around all edges.

Step 6

Roll the strip tightly from one short end to the other, like rolling a newspaper, and place it seam-side down in the center of a 9-inch round baking pan.

Step 7

Repeat steps 4–6 with the remaining cinnamon roll strips and pumpkin filling, arranging them around the first roll in a spiral pattern.

Step 8

Drizzle the remaining 1 tablespoon melted butter over the top of all the rolls, covering as much surface area as you can.

Step 9

Place the baking pan in the preheated oven and bake for 8–10 minutes until the rolls are light golden brown on top and a toothpick inserted into the center comes out clean.

Step 10

Remove the pan from the oven using oven mitts and let the rolls cool in the pan for 1–2 minutes before serving.