Warm and Cozy Pumpkin Cinnamon Roll Bake: The Perfect Fall Treat
When fall rolls around, it brings cooler days, cozy sweaters, and all the delicious flavors of the season. This Pumpkin Cinnamon Roll Bake combines the comforting flavors of pumpkin spice with gooey cinnamon rolls. Perfect for brunch, dessert, or a mid-morning treat with coffee, this dish is easy to prepare and will have your kitchen smelling like a fall wonderland. Let’s dive into this scrumptious recipe that’s sure to become a favorite!
Pumpkin Cinnamon Roll Bake Recipe
Prep Time: 15 minutes
Baking Time: 40 minutes
Total Time: 55 minutes
Calories: 350 kcal per serving
Servings: 9
Ingredients:
- 2 tubes (8-count) refrigerated cinnamon roll dough, with icing
- 3 large eggs
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
- Vanilla ice cream or whipped topping (optional, for serving)
Directions:
1. Prep the Pan:
Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil, then spray with cooking spray. Set aside.
2. Prepare the Cinnamon Rolls:
Cut each cinnamon roll into 9 pieces by first slicing it into 3 even strips, then cutting each strip into 3 pieces. Spread the pieces evenly in the prepared pan, keeping them separated to prevent sticking. Set aside the pan and the icing from the cinnamon roll packages for later.
3. Make the Pumpkin Mixture:
In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
4. Combine and Bake:
Pour the pumpkin mixture evenly over the cinnamon roll pieces in the pan. Drizzle with the packaged icing, microwaving it for 10 seconds if needed to make it easier to drizzle. Place the pan on a baking sheet to catch any overflow, then bake for about 40 minutes, or until the center is set and the top is lightly golden.
5. Make the Frosting:
While the bake cools on a wire rack, prepare the frosting. In a medium bowl, whisk together the confectioners’ sugar and 2 tablespoons of cream or milk until smooth. Adjust the consistency if needed.
6. Finish and Serve:
Drizzle the frosting over the warm cinnamon roll bake. Optionally, serve with vanilla ice cream or whipped topping for an extra indulgent touch. Enjoy your pumpkin cinnamon roll bake immediately!
Pro Tips:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds to bring back the gooey goodness.
- Make It Your Own: Try adding a handful of chopped pecans or walnuts to the bake for a nutty twist.
- More Spice: For an extra hint of warmth, add a dash of nutmeg or cloves to the pumpkin mixture.
This Pumpkin Cinnamon Roll Bake is the perfect way to bring the flavors of fall to your table, without a lot of fuss. Whether you’re serving it for a cozy breakfast or a dessert, it’s sure to be a hit. Don’t forget to pair it with your favorite coffee or tea for the ultimate autumn experience. Enjoy!
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Pumpkin Cinnamon Roll Bake
- Total Time: 55 minutes
- Yield: 9 1x
Description
This Pumpkin Cinnamon Roll Bake combines everything cozy about fall in one delicious dish. The soft, flaky cinnamon rolls soak up a warm, pumpkin-spiced mixture, creating a perfect blend of flavors that’s both sweet and spiced. Topped with a rich frosting drizzle, each bite is packed with the essence of autumn.
Ingredients
two 8-count tubes refrigerated cinnamon roll dough (with icing)
3 large eggs
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup milk
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup confectioners’ sugar
2 tablespoons cream or milk
vanilla ice cream or whipped topping (optional, for serving)
Instructions
Prep the Pan: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray with cooking spray. Set aside.
Prepare the Cinnamon Rolls: Cut each cinnamon roll into 9 pieces by first slicing into 3 even strips, then cutting each strip into 3 pieces. Scatter the pieces evenly in the prepared pan, ensuring they are separated to prevent sticking. Set the pan aside, along with the icing from the cinnamon roll packages.
Make the Pumpkin Mixture: In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
Combine and Bake: Pour the pumpkin mixture evenly over the cinnamon rolls in the pan. Drizzle with the packaged icing (microwaving it for 10 seconds if needed to make it easier to drizzle). Place the pan on a baking sheet to catch any overflow and bake for about 40 minutes, or until the center is set and the top is lightly golden.
Make the Frosting: While the bake cools on a wire rack, prepare the frosting. In a medium bowl, whisk together the confectioners’ sugar and 2 tablespoons cream (or milk) until smooth. Adjust the consistency as needed.
Finish and Serve: Drizzle the frosting over the cinnamon roll bake. Optionally, serve with vanilla ice cream or whipped topping. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350