Pumpkin Cinnamon Roll Bake Recipe
Indulge in the flavors of fall with this Pumpkin Cinnamon Roll Bake that combines the warmth of cinnamon rolls with the rich essence of pumpkin. Perfect for a cozy breakfast or brunch, this dish is a delightful way to welcome the autumn season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cinnamon Roll Bake:
- 2 cans (12.4 ounces each) refrigerated cinnamon rolls with icing
- 1 cup pumpkin puree
- 1/2 cup heavy cream or whole milk
- 2 large eggs
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Optional Topping:
- Chopped pecans
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cut cinnamon rolls into quarters, reserving icing packets.
- Mix Pumpkin Mixture: In a bowl, whisk pumpkin puree, cream, eggs, brown sugar, vanilla, spices, and salt until smooth.
- Assemble and Bake: Arrange cinnamon roll pieces in dish, pour pumpkin mixture over them, press down gently, and bake for 35–40 minutes.
- Finish and Serve: Cool for 10 minutes, drizzle with reserved icing, sprinkle with pecans, and serve warm.
Notes
- This bake can be prepped the night before and baked in the morning.
- For extra richness, swirl in cream cheese before baking or serve with maple syrup.
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 24 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
