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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.
- 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