Description
Enjoy a delightful twist on classic cinnamon rolls with this Pumpkin Cinnamon Roll Bake. Soft, gooey, and packed with pumpkin flavor, it’s the perfect treat for fall breakfasts and brunches. With its easy preparation and comforting taste, this bake combines the warm spices of pumpkin pie with the indulgence of cinnamon rolls.
Ingredients
For the Bake:
2 cans (8 oz each) refrigerated cinnamon rolls with icing
1 cup pumpkin puree
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 large eggs
1/2 cup milk
For the Glaze:
Reserved icing from cinnamon rolls
1/4 cup powdered sugar
1–2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the Cinnamon Rolls: Open the cans of refrigerated cinnamon rolls and set aside the icing. Cut each cinnamon roll into quarters and arrange them evenly in the prepared baking dish.
- Prepare the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, ground cinnamon, vanilla extract, eggs, and milk until smooth.
- Assemble the Bake: Pour the pumpkin mixture evenly over the cut cinnamon roll pieces in the baking dish. Gently press down to coat all the rolls.
- Bake: Bake in the preheated oven for 35-40 minutes, or until set and a toothpick inserted into the center comes out clean.
- Prepare the Glaze: Mix the reserved icing with powdered sugar and milk to reach desired consistency.
- Serve: Drizzle the glaze over the warm bake and serve immediately.
Notes
For the best flavor, use fresh pumpkin puree or high-quality canned pumpkin.
Adjust the spice levels according to your preference.
The bake can be prepared a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 300 kcal per serving