Pumpkin Cinnamon Roll Bake Recipe
A delicious and comforting Pumpkin Cinnamon Roll Bake that transforms classic cinnamon rolls into a festive autumn dessert. This recipe combines pumpkin puree and warm spices with refrigerated cinnamon roll dough, baked to golden perfection and topped with a creamy glaze. Perfect for breakfast or a cozy treat during the fall season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cinnamon Roll Bake
- two 8-count tubes refrigerated cinnamon roll dough, with icing
- 3 large eggs
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup milk
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt, or to taste
Frosting
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
Optional for serving
- vanilla ice cream or whipped topping
Instructions
- Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray it lightly with cooking spray to prevent sticking. Set the pan aside.
- Cut the Dough: Take the cinnamon roll dough and cut each roll into 3 even strips, then cut those strips into 3 pieces to make 9 pieces per roll. Arrange these pieces in the prepared pan, spaced apart to prevent sticking as they bake. Set the icing aside for later.
- Make the Pumpkin Mixture: In a medium bowl, whisk together the eggs, pumpkin puree, ½ cup milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth and fully combined.
- Pour Mixture Over Rolls: Evenly pour the pumpkin-egg mixture over the arranged cinnamon roll pieces in the pan, ensuring each piece is coated.
- Drizzle Icing: Drizzle the reserved icing evenly over the top of the mixture. If the icing is too cold and thick, warm it in the microwave for about 10 seconds to make drizzling easier.
- Bake: Place the baking pan on a baking sheet to catch any overflow and bake in the preheated oven for approximately 40 minutes, or until the top is set in the center and lightly golden brown.
- Prepare Frosting: While the bake cools briefly on a wire rack, whisk together the confectioners’ sugar with 2 tablespoons of cream or milk in a medium bowl until smooth.
- Finish and Serve: Drizzle the frosting evenly over the warm pumpkin cinnamon roll bake. Serve immediately, optionally with vanilla ice cream or whipped topping for added indulgence.
Notes
- Using refrigerated cinnamon roll dough saves time and makes this recipe quick to assemble.
- Ensure not to use pumpkin pie filling as it contains spices and sweeteners that alter the flavor and texture.
- Leaving some space between dough pieces prevents them from sticking together when baking.
- Heating the icing slightly helps with easy drizzling on top of the batter.
- Placing the pan on a baking sheet catches any drips and keeps your oven clean.
- Optional toppings like ice cream or whipped cream add a delicious creamy contrast.
Keywords: Pumpkin Cinnamon Roll Bake, Pumpkin Dessert, Cinnamon Rolls, Autumn Recipes, Fall Breakfast, Pumpkin Spice Recipes
