Maple-Glazed Pull-Apart Pumpkin Cinnamon Rolls

When you want an easy, cozy fall breakfast, these Pull Apart Pumpkin Cinnamon Rolls are a must. Made from canned cinnamon rolls, pumpkin puree, brown sugar, and pumpkin pie spice, these bite-sized treats bake up soft, sticky, and packed with warm pumpkin flavor. They come together in about 20 minutes and use just five simple ingredients—perfect for busy mornings or brunch gatherings.

pull apart pumpkin cinnamon rolls on a plate drizzled with cream cheese icing

Ingredients
Instructions
Recipe notes
Optional additions
More pumpkin recipes

I adore these pumpkin cinnamon rolls for many reasons: they’re fast, use minimal ingredients, and deliver a rich fall flavor in every bite. Serve them warm with a cup of coffee or tea—guests will assume you spent hours in the kitchen. Make a double batch when you expect company; they disappear quickly.

Ingredients

Canned cinnamon rolls with cream cheese icing – two 12.4-ounce cans (8 rolls each). Choose the classic size rather than larger biscuit-style rolls so they cut into small pieces easily.
Unsalted butter – 1/4 cup, melted.
Pumpkin puree – 1/4 cup. Use plain pumpkin puree, not pie filling.
Brown sugar – 1/4 cup, for sweetness and caramelization.
Pumpkin pie spice – 2 teaspoons. Use store-bought spice or your favorite homemade blend.

Instructions

Step-by-step photos are included below to make the process easy to follow. The method is straightforward and forgiving, which makes this recipe great for cooks of all skill levels.

canned cinnamon rolls stacked up on a cutting board with one cut into cubes

canned cinnamon rolls cut into small cubes on a cutting board

Preheat the oven to 400°F (204°C).
Open the cinnamon roll cans and cut each roll into 9 equal pieces. Pull the pieces apart gently on a cutting board.
In a large bowl, melt the butter and stir in the pumpkin puree until smooth.
Add the cinnamon roll pieces to the bowl and toss to coat them in the pumpkin-butter mixture.
Sprinkle in the brown sugar and pumpkin pie spice. Gently stir or use your hands to coat every piece evenly with the spice-sugar mixture.
Prepare a 12-cup muffin tin by spraying each cup with cooking spray. Divide the coated pieces across the muffin cups—aim for about 12 pieces per cup so each one becomes a pull-apart mini roll.
Bake in the preheated oven for 12 minutes, or until the tops are golden and the centers are set.
Remove from the oven and let cool for 5 minutes. Run a butter knife around the edges of each cup if they stick, then lift the pull-apart rolls out and place them on a serving platter.
Warm the cream cheese icing from the cinnamon roll cans in the microwave for about 20 seconds (remove any metal lids). Drizzle the icing over the warm pull-apart rolls and serve.

Recipe notes

Double the batch easily for a crowd—you can bake two muffin tins at once or in batches. These are great for holiday mornings and potlucks.
Even coating is key: pull apart the dough pieces before tossing them with pumpkin and butter so each bite gets flavor.
Storage: Because the rolls include cream cheese icing, store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 400°F air fryer for 2–3 minutes or microwave for 30–60 seconds until warm.
Make ahead suggestion: Prepare and assemble the coated pieces in the muffin tin, cover tightly with plastic wrap, and refrigerate for a few hours before baking. Add a minute or two to the bake time if chilled.
Serving ideas: Serve warm with extra icing, a dusting of powdered sugar, or a spoonful of whipped cream. They pair beautifully with coffee, chai, or hot cider.

Optional additions

Customize these pull-apart rolls with any of these mix-ins for added texture and flavor.

Fold in 1/2 cup of caramel bits or chocolate chips with the cinnamon roll pieces before baking.
Add 1/2 cup diced baking apple (such as Granny Smith) for a pumpkin-apple twist. Peel and dice into small 1/4-inch pieces so they cook quickly.
Stir in small cubes (about 1/4-inch) of a chilled 4-ounce block of cream cheese for pockets of creamy tang throughout the rolls.