Description
Seasonal comfort meets sweet indulgence in this irresistible Pumpkin Cinnamon Roll Bake that promises warm, gooey layers of autumnal delight. Creamy pumpkin and swirling cinnamon create a comforting dessert you’ll crave from first bite to last crumb.
Ingredients
Scale
Pumpkin Cinnamon Roll Bake Ingredients:
Main Ingredients:
- 2 (8-count) tubes refrigerated cinnamon roll dough, with icing
- 3 large eggs
- 3/4 cup (177 ml) pumpkin puree
- 1/2 cup (120 ml) milk
Sweeteners and Sugars:
- 1/2 cup (100 grams) light brown sugar (packed)
- 1/4 cup (50 grams) granulated sugar
- 1 cup (120 grams) confectioners sugar
Spices and Flavor Enhancers:
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cream or milk (for frosting)
Optional Serving Suggestion:
- Vanilla ice cream or whipped topping
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9×9-inch baking pan by lining with aluminum foil and coating with cooking spray to prevent sticking.
- Deconstruct the refrigerated cinnamon roll dough by cutting each roll into 9 small pieces. Distribute these pieces evenly across the prepared pan, ensuring they are not touching.
- Create a luscious pumpkin base by whisking together eggs, pumpkin puree, milk, brown and granulated sugars, pumpkin pie spice, vanilla extract, cinnamon, and salt until thoroughly combined and silky smooth.
- Gently cascade the pumpkin mixture over the cinnamon roll pieces, ensuring complete coverage. Drizzle the reserved icing packets across the surface, warming them briefly in the microwave if too thick.
- Place the pan on a baking sheet for added stability. Bake for 40 minutes, monitoring until the top turns golden and a toothpick inserted in the center comes out clean.
- While the bake cools slightly, craft a decadent frosting by blending confectioners’ sugar with cream until achieving a smooth, pourable consistency.
- Generously drizzle the prepared frosting over the warm bake. Serve immediately, optionally crowned with a scoop of vanilla ice cream or a cloud of whipped cream for an indulgent finish.
Notes
- Enhance the pumpkin flavor by using freshly roasted pumpkin puree instead of canned for a more robust, authentic taste.
- Substitute dairy milk with almond or oat milk to make the recipe dairy-free and suitable for those with lactose intolerance.
- Add a sprinkle of chopped pecans or walnuts before baking for extra crunch and nutty depth to the dish.
- Reduce sugar content by using a sugar substitute like stevia or monk fruit sweetener for a lower-calorie version of the bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 22g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg