Pumpkin Cinnamon Roll Bake

Recently I made a Caramel Apple Cinnamon Roll Bake that was so easy yet so decadent and I couldn’t get it out of my mind. So I pumpkin-ized it.

The soft and gooey factor of a Cinnabon but with pumpkin flavor and flooded with icing. No complaints here.

The recipe is easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough. I’m not always ambitious enough to make scratch pumpkin cinnamon rolls so this recipe is perfect.

I used two tubes of refrigerated cinnamon roll dough, chopped it into pieces, poured a pumpkin mixture over the top, baked, and drizzled with icing.

Every bite tastes like the coveted center-bite of a cinnamon roll. Pumpkin keeps baked goods moist and it’s a miracle worker here because the rolls are incredibly tender and juicy. Cinnamon rolls aren’t worth the calories if they’re dry and there’s no chance of that with these.

The recipe is great for lazy weekend breakfasts, impromptu company, or a special holiday brunch or event. The pumpkin flavor is on the mild side which is nice if you’re serving this to a mixed group where not everyone love-loves pumpkin.

Pumpkin Cinnamon Roll Bake

The cinnamon rolls have the soft and gooey factor of a Cinnabon but with rich pumpkin flavor and plenty of icing. The recipe is easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough. Every bite tastes like the coveted center-bite of a cinnamon roll. Pumpkin keeps baked goods moist and it’s a miracle worker here because the rolls are incredibly tender and juicy. The recipe is perfect for lazy weekend breakfasts, impromptu company, or a special holiday brunch or event.

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Ingredients:

  • two 8-count tubes refrigerated cinnamon roll dough, with icing (I used Pillsbury Cinnabon Reduced Fat)
  • 3 large eggs
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk (I used unsweetened cashewmilk)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt, or to tase
  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk (I used unsweetened cashewmilk)
  • vanilla ice cream or whipped topping, optional for serving

Directions:

  1. Preheat oven to 375F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.
  2. Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces total per cinnamon roll. Scatter in prepared pan, separating the pieces from one another because they stick together if you slice them in stacks; set pan and the icing from the packaging aside.
  3. To a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, salt, and whisk until smooth.
  4. Evenly pour the mixture over the cinnamon rolls.
  5. Evenly drizzle the icing. If the icing is cold, heating it in the microwave for 10 seconds will make drizzling easier.
  6. Place pan on a baking sheet (insurance against overflow and highly recommended) and bake for about 40 minutes, or until the top is set in the center and lightly golden brown. Place pan on a wire rack to cool momentarily while you make the frosting.
  7. To a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth.
  8. Evenly drizzle the frosting over the rolls and optionally serve with ice cream or whipped topping. Serve immediately. Cinnamon rolls are best warm and fresh but will keep airtight at room temp for up to 5 days.

Adapted from Caramel Apple Cinnamon Roll Bake

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