Maple Pumpkin Cinnamon Rolls Viral Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (17.5 oz each) refrigerated jumbo cinnamon rolls (with included icing)
- 1/2 cup heavy whipping cream
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup melted unsalted butter
- 1/3 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray. Open the cans of cinnamon rolls and set the icing containers aside for later. Place the individual rolls into the prepared baking dish, spacing them evenly.
- In a medium bowl, whisk together the heavy whipping cream and the pumpkin puree until well combined. Pour this mixture carefully into the bottom of the pan, filling the gaps between the cinnamon rolls. This liquid is what makes the rolls extra soft and fluffy.
- In a small bowl, mix the melted butter, brown sugar, and pumpkin pie spice. Drizzle this mixture evenly over the top of each roll. This creates a caramelized crust and adds a deep, spiced flavor to the dough as it bakes.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 to 7 minutes, or until the rolls are golden brown and the centers are cooked through.
- While the rolls are baking, take the icing provided in the cinnamon roll cans and empty them into a small bowl. Stir in the pure maple syrup and vanilla extract. Whisk until the glaze is smooth and pourable.
- Remove the rolls from the oven. While they are still warm, pour the maple glaze over the top, allowing it to melt into the crevices. Serve immediately for the best flavor and texture.