Are you ready to elevate your fall breakfast game? This Pumpkin Cinnamon Roll Bake is the ultimate treat for cozy mornings and festive brunches. Combining the classic gooey goodness of cinnamon rolls with the rich, comforting flavors of pumpkin, it’s a delightful twist that’s sure to impress.
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
Directions:
Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure your bake doesn’t stick.
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. Blend until smooth and well combined.
Assemble the Bake: Pour the pumpkin mixture evenly over the cut cinnamon roll pieces in the baking dish. Gently press down to ensure the mixture coats all the rolls.
Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the bake is set and a toothpick inserted into the center comes out clean.
Prepare the Glaze: In a small bowl, mix the reserved icing from the cinnamon rolls with powdered sugar and enough milk to achieve your desired glaze consistency.
Serve: Drizzle the glaze over the warm pumpkin cinnamon roll bake and serve immediately for a deliciously sweet and spiced breakfast or brunch.
Serving Tips:
Serve Warm: For the best flavor and texture, serve the Pumpkin Cinnamon Roll Bake warm. The gooey cinnamon rolls and pumpkin mixture are at their most delicious right out of the oven.
Pair with Coffee or Tea: This bake pairs wonderfully with a hot cup of coffee or tea, making it a perfect addition to a fall brunch or breakfast spread.
Garnish Options: Consider garnishing with a sprinkle of additional cinnamon or a dollop of whipped cream for an extra touch of indulgence.
Storage Tips:
Refrigeration: Store leftover Pumpkin Cinnamon Roll Bake in an airtight container in the refrigerator. It will keep well for up to 4 days.
Freezing: If you want to store it for a longer period, you can freeze it. Wrap the cooled bake tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container or bag. It can be frozen for up to 2 months.
Reheating: To reheat from the refrigerator, warm individual portions in the microwave for about 20-30 seconds, or reheat the entire bake in a preheated oven at 350°F (175°C) for 10-15 minutes, until warmed through. For frozen bake, thaw it in the refrigerator overnight before reheating.
Serving Size Suggestions:
Portion Control: Cut into 12 equal servings for a balanced approach, but feel free to adjust portion sizes based on your preference or serving needs.
Related Recipes:
FAQs:
Can I use homemade cinnamon rolls instead of store-bought?
Yes, you can use homemade cinnamon rolls for this recipe. Just make sure they are cut into similar-sized pieces as the store-bought rolls. The baking time might vary slightly depending on the size and density of your rolls.
Can I make this recipe ahead of time?
Absolutely! You can prepare the Pumpkin Cinnamon Roll Bake the night before. Assemble it in the baking dish, cover with plastic wrap, and store it in the refrigerator. In the morning, remove it from the fridge and let it sit at room temperature for about 15 minutes before baking. Add a few extra minutes to the baking time if needed.
How can I make this recipe gluten-free?
To make a gluten-free version, use gluten-free cinnamon rolls and ensure all other ingredients are gluten-free. Check labels for hidden gluten in items like baking powder or pre-made products. The texture may vary slightly, but it should still be delicious!
Can I substitute the pumpkin puree with another ingredient?
Yes, you can substitute pumpkin puree with other pureed fruits or vegetables such as butternut squash, sweet potato, or even apple sauce. Each will give a unique flavor to the bake but maintain a similar consistency.
Conclusion:
This Pumpkin Cinnamon Roll Bake is a fantastic way to embrace the flavors of fall and enjoy a comforting, homemade breakfast. Its blend of pumpkin and cinnamon roll goodness will make it a new family favorite. Enjoy the deliciousness and cozy vibes it brings to your table!
📖 Recipe:
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Pumpkin Cinnamon Roll Bake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
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
Keywords: Pumpkin Cinnamon Roll Bake, Fall Breakfast, Cinnamon Roll Recipe, Pumpkin Spice Bake, Easy Brunch Recipes
