Description
Transform your breakfast routine with this cozy, stress-free Pumpkin Cinnamon Roll Bake. This clever recipe takes store-bought cinnamon roll dough and bathes it in a rich, spiced pumpkin egg custard. As it bakes, the rolls absorb the moisture, resulting in a decadent, pull-apart casserole that mimics the comforting texture of bread pudding. Perfect for holiday mornings or a slow weekend brunch, this dish brings the aromatic, warm flavors of autumn directly to your table with minimal effort.
Ingredients
2 tubes refrigerated cinnamon roll dough (8-count each, keep original icing)
3 large eggs (room temperature)
3/4 cup pure pumpkin puree
1/2 cup milk
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup confectioners’ sugar
2 tablespoons milk or cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Cut each cinnamon roll into quarters and arrange the pieces evenly in the prepared baking dish.
In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
Pour the pumpkin mixture evenly over the cinnamon roll pieces, ensuring every piece is coated.
Bake for 30-35 minutes, or until the custard is set and the tops are golden brown.
While the bake cools slightly, whisk the confectioners’ sugar with the reserved icing from the tubes and the extra 2 tablespoons of milk.
Drizzle the icing over the warm bake and serve immediately.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. For extra flavor, sprinkle chopped pecans over the top before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg