Cinnamon Pumpkin Crumble – frozen cinnamon rolls topped with pumpkin pie filling, warm spices, and a crunchy streusel, baked until golden and finished with cream cheese frosting and a drizzle of caramel.
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Is it breakfast or dessert? This Cinnamon Pumpkin Crumble works beautifully as either: a decadent morning treat or a comforting after-dinner dessert. The crunchy streusel on top turns ordinary cinnamon rolls into something irresistible.
This recipe layers frozen cinnamon rolls with pumpkin pie mix and warm spices, then tops everything with a buttery crumble made from oats, flour, brown sugar, pecans and butter. After baking, it’s finished with the included cream cheese frosting and a ribbon of caramel for a gooey, festive result.
I brought this to a church potluck and several people asked for the recipe—it’s that good and surprisingly simple. If you’re not confident with baking, this is a great recipe to try: minimal hands-on time, maximum crowd-pleasing results.
Using Rhodes frozen cinnamon rolls makes this recipe especially quick and reliable. With just a few pantry staples you can turn store‑bought rolls into a decadent pumpkin-streusel bake everyone will love.
Cinnamon Pumpkin Crumble
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Ingredients
- 9 Rhodes Anytime! Cinnamon Rolls
- 2 cups (522 g) pumpkin pie mix
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Crumble:
- ½ cup (113 g) butter, softened
- ½ cup (100 g) brown sugar, gently packed
- ½ cup (60 g) all-purpose flour, (stir, spoon & level)
- 1 cup (80 g) old fashioned oats
- 1 cup (112 g) chopped pecans
- 1 packet cream cheese frosting, (included with rolls)
- ¼ cup (82 g) caramel ice cream topping
Instructions
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Arrange frozen rolls in three rows of three in a sprayed 9 x 13-inch baking pan. In a bowl, combine the pumpkin pie mix, ground cinnamon and nutmeg; spread the mixture evenly over the frozen rolls.
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Make the crumble by combining softened butter, brown sugar, flour, oats and chopped pecans until crumbly. Sprinkle the crumble evenly over the pumpkin layer.
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Bake at 350°F for about 40 minutes, until the top is golden and the rolls are cooked through. While still warm, drizzle with the included cream cheese frosting and caramel topping. Serve warm.
Notes
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