Description
Easy Pumpkin Cinnamon Roll Bake with pumpkin puree, spices, and gooey cinnamon rolls—perfect for fall mornings or dessert!
Ingredients
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Two 8-count tubes refrigerated cinnamon roll dough (with icing)
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3 large eggs
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¾ cup pumpkin puree (not pumpkin pie filling)
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½ cup milk
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½ cup packed light brown sugar
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¼ cup granulated sugar
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1 tablespoon pumpkin pie spice
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2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon salt (or to taste)
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1 cup confectioners’ sugar
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2 tablespoons cream or milk (for glaze)
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Vanilla ice cream or whipped topping (optional, for serving)
Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. -
Cut Cinnamon Rolls
Open both tubes of cinnamon roll dough. Cut each roll into quarters and spread evenly across the greased baking dish. Set the icing aside for later. -
Make Pumpkin Custard
In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth. -
Pour Over Rolls
Pour the pumpkin custard mixture evenly over the cut cinnamon roll pieces in the baking dish. -
Bake
Bake uncovered for 35–40 minutes, or until the rolls are puffed, golden, and the center is set. A toothpick inserted should come out mostly clean. -
Cool Slightly and Ice
Let the bake cool for 5–10 minutes. Warm the reserved icing in the microwave for 10–15 seconds, then drizzle over the top. For extra indulgence, whisk together the confectioners’ sugar with cream or milk and drizzle that on as well. -
Serve Warm
Enjoy warm on its own or topped with a scoop of vanilla ice cream or whipped cream.
Notes
Be sure to use pure pumpkin puree, not pumpkin pie filling.
For a richer custard, use half-and-half or evaporated milk instead of regular milk.
Make sure to fully cook the center—it may look gooey but should be set.
Add chopped pecans or walnuts on top before baking for a crunchy twist.
Keywords: Pumpkin Cinnamon Roll Bake