5-Ingredient Pumpkin Spice Cinnamon Rolls Using Canned Biscuits

Instructions:

1. Preheat your oven to 400°F (200°C) and prepare an 8×8-inch baking dish by lining it with parchment paper or lightly greasing it to prevent sticking.
2. Open the can of refrigerated flaky-layer biscuits and separate them into 8 individual pieces. On a lightly floured surface, gently flatten each biscuit into a rectangle about ¼ inch thick to create an even base for rolling.
3. In a small bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice until smooth and fragrant; this blend provides the warm, spiced flavor signature to these rolls.
4. Spread a thin, even layer of the pumpkin mixture over each flattened biscuit, leaving a small border around the edges to prevent filling from leaking out while baking.
5. Starting from one short end, carefully roll each biscuit into a spiral, gently pinching the seam to seal in the filling and maintain the roll shape during baking.
6. Arrange the rolled biscuits in the prepared baking dish, spacing them slightly apart so they have room to rise and bake evenly into fluffy, golden rolls.
7. Bake in the preheated oven for 12 to 14 minutes, or until the rolls turn golden brown, puff up nicely, and are cooked through at the center.
8. While the rolls bake, prepare the glaze by whisking the powdered sugar with 1 to 2 teaspoons of water until smooth and creamy; this glaze adds a sweet finishing touch.
9. Once baked, remove the rolls from the oven and let them cool for about 2 minutes to set slightly before drizzling the glaze generously over the warm rolls.
10. Serve immediately to enjoy the soft, flaky biscuit layers combined with the warm pumpkin spice filling and sweet glaze for a perfect autumn treat.

Variations

• Swap the pumpkin puree for apple butter or mashed sweet potatoes for a different seasonal flavor profile.
• Add chopped nuts such as pecans or walnuts to the filling for extra crunch and texture.
• Incorporate a splash of vanilla extract or maple syrup into the glaze to enhance sweetness and depth.
• Use a cinnamon-sugar mixture instead of pumpkin pie spice for a classic cinnamon roll twist.
• Top the rolls with cream cheese frosting instead of powdered sugar glaze for a richer finish.
• Mix in raisins or dried cranberries into the filling for bursts of chewy sweetness.

Tips

• Do not overfill the biscuits with pumpkin mixture to avoid soggy centers; a thin layer is sufficient for flavor without compromising texture.
• Arrange the rolls close together in the baking dish to encourage soft sides and fluffy centers, mimicking bakery-style cinnamon rolls.
• Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat rolls gently in the microwave for 15-20 seconds or in a warm oven to restore softness before serving.
• For best results, use canned pumpkin puree (not pumpkin pie filling) to control sweetness and texture in the filling.
• Line your baking dish with parchment paper or grease it well to prevent the rolls from sticking and make cleanup easier.
• Allow the rolls to cool slightly before glazing to prevent the glaze from melting off completely, ensuring a nice coating on top.