Description
Indulge in the flavors of fall with this Pumpkin Cinnamon Roll Bake, a delicious and easy-to-make breakfast or dessert option that’s perfect for cozy mornings or special occasions.
Ingredients
Scale
Cinnamon Roll Bake:
- 2 cans (12.4 ounces each) refrigerated cinnamon rolls with icing
- 3/4 cup pumpkin purée
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional)
- icing from cinnamon roll packages
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Rolls: Cut each cinnamon roll into quarters and spread them in the baking dish.
- Mix Pumpkin Mixture: Whisk together pumpkin purée, heavy cream, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla. Pour over the cinnamon rolls.
- Bake: Bake for 35–40 minutes until golden and set.
- Finish and Serve: Cool slightly, then drizzle with icing before serving warm.
Notes
- For extra indulgence, top with whipped cream or powdered sugar.
- Great for fall brunches, holiday mornings, or as a make-ahead breakfast.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 24g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
