Description
This delightful Pumpkin Cinnamon Roll Bake combines the warm, comforting flavors of pumpkin and cinnamon in an easy-to-make dish that’s perfect for breakfast or dessert.
Ingredients
Scale
- two 8-count tubes refrigerated cinnamon roll dough
- with icing
- 3 large eggs
- ¾ cup pumpkin puree
- not pumpkin pie filling
- ½ cup milk
- ½ cup light brown sugar
- packed
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- or to taste
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
- vanilla ice cream or whipped topping
- optional for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until well combined.
- Cut each cinnamon roll into quarters and place them in the greased dish.
- Pour the pumpkin mixture evenly over the cinnamon roll pieces, making sure all pieces are coated.
- Bake in the preheated oven for 25-30 minutes or until the center is set and the top is golden brown.
- Let it cool for a few minutes, then drizzle the included icing over the top.
- For an extra touch, mix confectioners’ sugar with cream or milk to create a glaze and drizzle over the bake before serving.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped topping.
Notes
Ensure to use pumpkin puree and not pumpkin pie filling for the best flavor. Adjust the spices according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
Keywords: Pumpkin Cinnamon Roll Bake, pumpkin dessert, easy pumpkin recipe, cinnamon roll bake