Pumpkin Cinnamon Roll Bake Recipe
Indulge in the warm, comforting flavors of fall with this Pumpkin Cinnamon Roll Bake. A delightful twist on classic cinnamon rolls, this easy-to-make dish is perfect for a cozy breakfast or brunch gathering.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cinnamon Roll Bake:
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 1 cup pumpkin purée
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 tablespoon melted butter
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cut cinnamon rolls into quarters.
- Mix Pumpkin Mixture: Whisk together pumpkin purée, pumpkin pie spice, vanilla, eggs, milk, maple syrup, and melted butter.
- Assemble: Spread cinnamon roll pieces in the dish and pour pumpkin mixture over them.
- Bake: Bake for 30–35 minutes until set. Cool slightly and drizzle with reserved icing.
Notes
- Serve warm with extra maple syrup or whipped cream.
- For a richer flavor, use half-and-half instead of milk.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
