Description
This Pumpkin Cinnamon Roll Bake is a delicious twist on classic cinnamon rolls, infused with pumpkin and spices, making it perfect for fall and holiday gatherings.
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.
- Open the tubes of cinnamon roll dough and cut each roll into quarters.
- In a mixing bowl, whisk together the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
- Gently fold in the cinnamon roll pieces until well coated with the pumpkin mixture.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until the rolls are cooked through and the top is golden brown.
- While baking, mix the confectioners’ sugar with cream or milk to create a glaze.
- Once baked, remove from oven and drizzle with the glaze. Serve warm with vanilla ice cream or whipped topping if desired.
Notes
Feel free to adjust the spices according to your taste preferences. This dish is best enjoyed warm.
- 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, cinnamon rolls, fall recipes, holiday baking