Every bite tastes like the super SOFT, gooey CENTER of a cinnamon roll!! Spiked with pumpkin and flooded with icing, this EASY recipe is an automatic WINNER!!
Prep Time10 minutesmins
Cook Time40 minutesmins
Additional Time10 minutesmins
Total Time1 hourhr
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: pumpkin cinnamon roll bake, pumpkin cinnamon roll casserole
Servings: 8
Calories: 419kcal
Author: Averie Sunshine
Ingredients
two 8-count tubes refrigerated cinnamon roll doughwith icing
3large eggs
¾cuppumpkin pureenot pumpkin pie filling
½cupmilk (
½cuplight brown sugarpacked
¼cupgranulated sugar
1tablespoonpumpkin pie spice
2teaspoonsvanilla extract
1teaspooncinnamon
¼teaspoonsaltor to tase
1cupconfectioners’ sugar
2tablespoonscream or milk
vanilla ice cream or whipped toppingoptional for serving
Instructions
Preheat oven to 375F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.
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.
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.
Evenly pour the mixture over the cinnamon rolls.
Evenly drizzle the icing. If the icing is cold, heating it in the microwave for 10 seconds will make drizzling easier.
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.
To a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth.
Evenly drizzle the frosting over the rolls and optionally serve with ice cream or whipped topping. Serve immediately.
Notes
Storage: 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.