These Pumpkin Cake Mix Cinnamon Rolls are made easier by starting with a cake mix then drizzled in a delicious brown sugar maple glaze! Your family will love waking up to these!
Hello lovers.
While everyone was still dreaming of all things corn, zucchini and margaritas, my heart was pitter-pattering for all things pumpkin and hot cocoa.
You see, in order to bring delicious, fall-inspired treats and dishes for you all, I have to start brainstorming and testing recipes a couple months in advance. Our kitchen is all sorts of confused.
But when it came time to whip these babies up, there was no complaining in our neck of the woods.
These cinnamon rolls pay homage to every Thanksgiving Day memory. For as long as I can remember, we head to my Nana’s house for a Thanksgiving Day brunch after a run called The Gobble Wobble…you know. With the intention of burning off some of that hefty meal that follows later in the day. We just really throw in the towel and start the day with my Aunt’s famous cinnamon rolls! No ordinary cinnamon rolls though.
Fluffy.
Light.
Loaded with cinnamon.
Drenched in a gooey glaze.
And made with a cake mix!
Say what?
A shortcut! A shortcut that will make your life so much easier and you will be thanking me when the holidays roll around and a homemade treat is essential but not slaving in the kitchen a minute longer is necessary.
Hello my life once the baby comes…
I love these pumpkin cake mix cinnamon rolls for so many reasons. The cake mix takes the place of all the leavening agents, sugar, and such. Think of cake mix cookies. It makes these rolls nearly fool proof. Perfect for someone who is just finally finding their way in the baking world! For today’s rolls, I start with a pumpkin cake mix (obviously), but feel free to use regular or another flavor to celebrate something special. Say funfetti for a birthday? Oh yes.
Another reason the pumpkin or yellow cake mix cinnamon rolls are a favorite? You can make them the evening before and let them rise overnight in the fridge. Simply make the rolls through slicing and placing on a pan. Then you can cover and place in the fridge overnight. When you are ready to bake, take out a couple of hours before hand and place in a cold oven. No needing to preheat. Another perk!
And the last component that I love? Oh that glaze. Bowl. Spoon. Mouth.
It is incredibly delicious and takes these Pumpkin Cake Mix Cinnamon Rolls from good to fan-freakin-tastic! You will forget all about pillsbury cinnamon rolls. I suggest doubling it so you have this ooey, gooey glaze to pour onto just about everything this fall.
Now how is that for starting fall off right?
meal prep tips:
-
You can make them the evening before and let them rise overnight in the fridge. Simply make the rolls through slicing and placing on a pan. Then you can cover and place in the fridge overnight. When you are ready to bake, take out a couple of hours before hand and place in a cold oven. No needing to preheat.
-
Prepare the filling and icing. Store in sealed containers in the fridge until ready to use.
Pumpkin Cake Mix Cinnamon Rolls with Brown Sugar Maple Glaze
Megan
Yields 24
These Pumpkin Cake Mix Cinnamon Rolls are made easier by starting with a cake mix then drizzled in a delicious brown sugar maple glaze! Your family will love waking up to these!
2 hrPrep Time
30 minCook Time
2 hr, 30 Total Time
Save Recipe
Ingredients
- Dough:
- 1 box pumpkin cake mix
- 5 cups all-purpose flour (or more if dough is too soft)
- 2 1/4 teaspoons yeast or 1 pkg yeast
- 2 teaspoons pumpkin spice
- 2 1/2 cups warm water (115 - 120 degrees F)
- Filing:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 tablespoons butter, melted (or coconut oil)
- 1/2 c packed coconut sugar (or brown sugar)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- Icing:
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 2 - 3 Tbsp water (enough to make it pourable)
Instructions
- Dough: In a stand mixer, add the cake mix, flour, yeast and pumpkin pie spice. Add the warm water and mix until dough comes to a ball.
- Put dough into an oiled bowl. Spray top of dough and cover with a towel or plastic wrap. Let rise until doubled, about 1 hour.
- Punch dough down and knead out all the air bubbles.
- Flour a work surface and roll dough to an 18x20” rectangle.
- Filling: Mix together the ingredients for the filling: pumpkin puree, brown sugar, cinnamon and pumpkin pie spice.
- Spread over dough.
- Roll up dough starting at 18” side. Spray jelly roll pan with non-stick spray.
- Slice rolls into 3/4” and place on prepared pan. Should make 24 rolls.
- Cover with plastic wrap.
- If baking that day, let rise for 45 minutes. Put in cold oven and turn to 350 degrees. Bake for 30-35 minutes, or until tops start to turn golden brown.
- If baking the next day, cover with plastic wrap, put them in the fridge and take out a couple of hours before baking. Put them in a cold oven and turn to 350 degrees F. Bake for 30-33 minutes, or until tops start to turn golden brown.
- Icing: Meanwhile, in a small bowl, whisk together the ingredients for the icing. Set aside until ready to eat.
- Drizzle with frosting before serving.
Notes
*If you cannot find pumpkin cake mix, spice cake mix works too! Just add another tablespoon or 2 of pumpkin pie spice!
*For meal prep and overnight tips, see above in blog post.
7.8.1.2293http://withsaltandwit.com/pumpkin-cake-mix-cinnamon-rolls/
Megan
Yields 24
These Pumpkin Cake Mix Cinnamon Rolls are made easier by starting with a cake mix then drizzled in a delicious brown sugar maple glaze! Your family will love waking up to these!
2 hrPrep Time
30 minCook Time
2 hr, 30 Total Time
Save RecipeIngredients
- Dough:
- 1 box pumpkin cake mix
- 5 cups all-purpose flour (or more if dough is too soft)
- 2 1/4 teaspoons yeast or 1 pkg yeast
- 2 teaspoons pumpkin spice
- 2 1/2 cups warm water (115 - 120 degrees F)
- Filing:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 tablespoons butter, melted (or coconut oil)
- 1/2 c packed coconut sugar (or brown sugar)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- Icing:
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 2 - 3 Tbsp water (enough to make it pourable)
Instructions
- Dough: In a stand mixer, add the cake mix, flour, yeast and pumpkin pie spice. Add the warm water and mix until dough comes to a ball.
- Put dough into an oiled bowl. Spray top of dough and cover with a towel or plastic wrap. Let rise until doubled, about 1 hour.
- Punch dough down and knead out all the air bubbles.
- Flour a work surface and roll dough to an 18x20” rectangle.
- Filling: Mix together the ingredients for the filling: pumpkin puree, brown sugar, cinnamon and pumpkin pie spice.
- Spread over dough.
- Roll up dough starting at 18” side. Spray jelly roll pan with non-stick spray.
- Slice rolls into 3/4” and place on prepared pan. Should make 24 rolls.
- Cover with plastic wrap.
- If baking that day, let rise for 45 minutes. Put in cold oven and turn to 350 degrees. Bake for 30-35 minutes, or until tops start to turn golden brown.
- If baking the next day, cover with plastic wrap, put them in the fridge and take out a couple of hours before baking. Put them in a cold oven and turn to 350 degrees F. Bake for 30-33 minutes, or until tops start to turn golden brown.
- Icing: Meanwhile, in a small bowl, whisk together the ingredients for the icing. Set aside until ready to eat.
- Drizzle with frosting before serving.
Notes
*If you cannot find pumpkin cake mix, spice cake mix works too! Just add another tablespoon or 2 of pumpkin pie spice!
*For meal prep and overnight tips, see above in blog post.
Hungry for more breakfast treats?
ApplePeanut Butter Apple Oatmeal Smoothie
Iced Coconut Milk Mocha Macchiato
Greek Yogurt Coconut Banana Muffins
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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