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Pumpkin Cinnamon Roll Bake

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This Pumpkin Cinnamon Roll Bake combines the cozy flavors of pumpkin and cinnamon rolls, perfect for brunch or a cozy dessert. It’s easy to prepare and brings delightful aromas to your kitchen.

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 (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 ground cinnamon
  • ¼ teaspoon salt (or to taste)
  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk
  • Optional for serving: vanilla ice cream or whipped topping

Instructions

  • Preheat the oven to 375°F.
  • Prepare a 9×9-inch baking dish with aluminum foil and cooking spray.
  • Cut cinnamon roll dough into pieces and spread evenly in the pan.
  • Whisk together eggs, pumpkin puree, milk, sugars, spices, vanilla, and salt until smooth.
  • Pour the pumpkin mixture over the dough pieces, ensuring they are coated.
  • Drizzle icing over the mixture before baking.
  • Bake for about 40 minutes until set and golden brown.
  • Prepare frosting by whisking confectioners’ sugar with cream or milk.
  • Drizzle frosting over the cooled bake and serve.

Notes

Use pure pumpkin puree for the best flavor.
Let the bake cool for a few minutes before drizzling the frosting for better set.
Experiment with spices like nutmeg for added flavor.

  • Author: Jesseca
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg