Description
This Pumpkin Cinnamon Roll Bake combines the comforting flavors of cinnamon rolls with the creamy richness of pumpkin purée and warm spices, creating a perfect dish for fall gatherings, breakfast, brunch, or dessert. Easy to prepare and bake, it offers a deliciously moist and spiced treat drizzled with sweet icing and optionally topped with crunchy nuts.
Ingredients
Scale
Main Ingredients
- 2 cans (8-count each) refrigerated cinnamon rolls with icing
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Optional Topping
- Chopped pecans or walnuts for topping
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare cinnamon rolls: Open the refrigerated cinnamon rolls, reserving the icing for later. Cut each cinnamon roll into quarters and evenly distribute the pieces in the prepared baking dish.
- Mix pumpkin custard: In a medium bowl, whisk together the pumpkin purée, eggs, heavy cream, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract until the mixture is smooth and well combined.
- Combine and top: Pour the pumpkin mixture evenly over the cinnamon roll pieces, ensuring they are all well coated. If using, sprinkle chopped pecans or walnuts on top for added texture and flavor.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the center is set, indicating the bake is cooked through.
- Cool and ice: Remove from the oven and allow it to cool slightly. Warm the reserved icing in the microwave for about 10 seconds to soften it, then drizzle the icing evenly over the bake before serving.
Notes
- Best served warm for optimal flavor and texture, optionally with a scoop of whipped cream or vanilla ice cream.
- This dish can be prepared the night before and baked fresh in the morning for convenience.
- For a nut-free version, simply omit the chopped pecans or walnuts.
- Ensure not to use pumpkin pie filling—it’s sweeter and spiced already, which can alter the dish’s balance.
