Kings Hawaiian Pumpkin Spice Cinnamon Rolls

So, you’re craving something warm, spicy, and utterly delicious, but the thought of spending all day in the kitchen makes you want to curl up with a nap instead? Been there, my friend. Multiple times. But what if I told you there’s a way to get those ridiculously good pumpkin spice cinnamon rolls without, like, *actual* effort?

Why This Recipe is Awesome

Okay, let’s be real. Most cinnamon roll recipes involve yeast, proofing, rolling, cutting… basically, a whole weekend project. But we’re busy people with important things to do, like rewatching our favorite comfort show for the fifth time. This recipe? It’s the ultimate cheat code. We’re talking **Kings Hawaiian Sweet Rolls** as our glorious shortcut, slathered with a homemade pumpkin spice filling, baked to gooey perfection, and then drowned in the kind of cream cheese glaze that makes you question all your life choices (in the best way possible). It’s practically idiot-proof. Seriously, even I, a notorious baker-of-burnt-things, didn’t mess this up. Plus, the smell alone will make your house feel like an autumn wonderland, no fancy candles required. You’re basically getting MVP status with minimal effort. Win-win, my friend.

Ingredients You’ll Need

Gather ’round, buttercup, these are your weapons of mass deliciousness:

• **1 pack (12 rolls) Kings Hawaiian Original Sweet Rolls:** The MVP of this operation. Don’t skip these, they’re the secret sauce (pun intended).
• **1/2 cup unsalted butter, softened:** Because everything is better with butter. Don’t melt it completely, just soft enough to smoosh.
• **1/2 cup packed light brown sugar:** For that deep, caramel-y sweetness. Don’t use dark unless you’re feeling extra molasses-y.
• **1/2 cup pumpkin puree:** NOT pumpkin pie filling. Seriously, read the label. One is pure pumpkin, the other is spiced and sweetened. We want control here.
• **2 teaspoons pumpkin pie spice:** Because ’tis the season, am I right?
• **1 teaspoon ground cinnamon:** Extra spice for extra nice.
• **For the Glaze:**
  • **2 oz cream cheese, softened:** Yes, cream cheese. Trust me on this one. It elevates everything.
  • **1 tablespoon unsalted butter, softened:** More butter! Surprise!
  • **1 cup powdered sugar:** Sift it if you’re feeling fancy, but no biggie if you don’t.
  • **1-2 tablespoons milk (or heavy cream):** Start with one, add more for desired drizzly consistency.
  • **1/2 teaspoon vanilla extract (optional):** A little splash of happiness.

Step-by-Step Instructions

1. **Preheat & Prep:** First things first, get your oven ready. Preheat it to **350°F (175°C)**. While that’s heating, grab your Kings Hawaiian rolls. Don’t separate them! We’re going to keep them in their little slab formation.
2. **Slice ‘Em Up:** Using a serrated knife, carefully slice the entire block of rolls horizontally, almost like you’re slicing a giant burger bun. You want two big slabs of bread. Set the tops aside for a moment.
3. **Whip Up the Filling:** In a small bowl, combine the softened 1/2 cup butter, brown sugar, pumpkin puree, pumpkin pie spice, and ground cinnamon. Mix it all together until it’s smooth and deliciously fragrant. This is where the magic starts.
4. **Spread the Love:** Take the bottom half of your Kings Hawaiian slab and spread that glorious pumpkin spice filling evenly over the entire surface. Don’t be shy!
5. **Reassemble & Slice:** Carefully place the top half of the rolls back onto the bottom half, sandwiching the filling. Now, using that same serrated knife, slice the entire slab into individual rolls. You’ll have 12 perfect little pumpkin spice sandwiches.
6. **Bake Away:** Arrange the rolls snugly in an 8×8 inch (or similar size) baking dish. Don’t worry if they’re a bit tight; they’ll puff up and get cozy. Pop them into your preheated oven and bake for **15-20 minutes**, or until they’re golden brown and the filling is bubbly.
7. **Glaze Time (while they bake!):** While your rolls are getting their glow-up, make the glaze. In a medium bowl, beat together the softened cream cheese and 1 tablespoon butter until smooth. Gradually add the powdered sugar, mixing until combined. Then, slowly whisk in the milk (start with one tablespoon) and vanilla extract until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more milk; too thin, add a touch more powdered sugar.
8. **Drizzle & Devour:** Once the rolls are out of the oven, let them cool for just a minute or two (you want them warm, not scorching). Then, drizzle that dreamy cream cheese glaze generously over the top. Grab one (or three!), and enjoy your masterpiece!

Common Mistakes to Avoid

• **The Great Pumpkin Pie Filling Blunder:** Seriously, I can’t stress this enough. **Pumpkin puree** is just cooked, mashed pumpkin. **Pumpkin pie filling** has added spices and sweeteners. Using the wrong one will throw off the flavor balance big time. Read. The. Label.
• **Forgetting to Preheat:** Rookie mistake. Your oven needs to be at the correct temperature from the get-go for even baking and that perfect golden crust. Don’t rush it!
• **Overbaking:** These rolls are already soft and fluffy. Overbaking them will dry them out and make them less delightful. Keep an eye on them! **Golden brown, not crispy brown.**
• **Trying to Slice Unchilled Rolls for the Filling:** If your rolls are super fresh and warm, trying to slice them horizontally might be a little messy. Let them cool slightly if you’ve just bought them, or even pop them in the fridge for 10-15 minutes if they’re being particularly crumbly.
• **Impatience with the Glaze:** Don’t glop on the glaze when the rolls are scalding hot unless you want it to melt right off into a puddle. Let them cool slightly so the glaze can set a little and cling to those rolls.

Alternatives & Substitutions

Feeling adventurous? Or just don’t have exactly what’s listed? No worries, we can totally adapt!

• **No Kings Hawaiian?** Gasp! Just kidding. You could use a brioche bun slab or even regular dinner rolls (though they might not be as sweet or fluffy). The magic of Kings Hawaiian is hard to beat, though, FYI.
• **Pumpkin Puree MIA?** In a pinch, you could try mashed sweet potato or even butternut squash puree for a similar earthy, sweet vibe. It won’t be exactly the same, but hey, improvisation is key!
• **Missing Pumpkin Pie Spice?** No problem! You can make your own with a blend of cinnamon, nutmeg, ginger, and a tiny pinch of cloves. Or just lean heavily on cinnamon; it’ll still be delicious.
• **Dairy-Free Options:** For the filling, you can use a plant-based butter alternative. For the glaze, use dairy-free cream cheese and plant-based milk. Adjust consistency as needed!
• **Glaze Variations:** Want to switch it up? A maple glaze (subbing some milk for maple syrup) would be divine. Or a simple powdered sugar and milk glaze if cream cheese isn’t your jam (but seriously, give it a shot!).

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, opinionated) answers!

• **Can I make these ahead of time?** You can definitely prep the rolls with the filling the night before, cover them, and refrigerate. Then, just bake them fresh in the morning! The glaze is best made right before serving, though.
• **How do I store leftovers?** Pop ’em in an airtight container at room temperature for a day or two, or in the fridge for up to 3-4 days. But let’s be real, you won’t have leftovers.
• **Can I freeze them?** Baked rolls (unglazed) can be frozen for up to a month. Thaw, warm gently, then glaze.
• **What if I don’t have cream cheese for the glaze?** Well, technically yes, you can just do powdered sugar, butter, milk, and vanilla, but why hurt your soul like that? The cream cheese adds an amazing tang and richness that balances the sweetness. Just sayin’.
• **Can I use fresh pumpkin instead of canned puree?** Absolutely! Just make sure it’s cooked and pureed smooth, and drain any excess liquid so your filling isn’t too watery.
• **My glaze is too thin/thick! Help!** No stress! Too thin? Add more powdered sugar a tablespoon at a time. Too thick? Add more milk or cream a teaspoon at a time. Easy peasy.
• **Do I *have* to use Kings Hawaiian?** “Have to”? No. “Should”? Absolutely. The unique sweetness and texture of these rolls are what make this recipe so ridiculously good and effortless. IMO, it’s worth it.

Final Thoughts

So there you have it, folks! A ridiculously easy, incredibly delicious, and guaranteed-to-impress recipe for Kings Hawaiian Pumpkin Spice Cinnamon Rolls. You’ve officially earned bragging rights without breaking a sweat (or a yeast starter). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!