Description
Enjoy the warm, cozy flavors of fall with this delicious Pumpkin Cinnamon Roll Bake. Perfect for breakfast, brunch, or dessert, this easy-to-make dish combines the richness of pumpkin puree with aromatic cinnamon and spices, creating a comforting treat that everyone will love. Ideal for pumpkin lovers looking for a hearty, sweet, and spiced baked good that embodies autumn’s spirit.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 package cinnamon rolls (store-bought or homemade)
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup evaporated milk or heavy cream
- 1 teaspoon vanilla extract
- Optional: chopped pecans or walnuts for topping
Instructions
- In a mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and evaporated milk. Whisk until smooth and well blended.
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish and evenly arrange the cinnamon rolls, cut into slices if desired, or keep them whole for a gooier texture.
- Spread the prepared pumpkin mixture evenly over the cinnamon rolls. For added crunch, sprinkle chopped pecans or walnuts on top.
- Bake uncovered for 25-30 minutes, or until the top is golden and bubbly. Let it cool slightly before serving for the best flavor and texture.
Notes
- Use canned pumpkin puree for convenience, or make your own for a fresher flavor.
- Adjust the spice level by increasing or decreasing cinnamon and nutmeg.
- Choose between refrigerated cinnamon rolls for quicker prep or homemade dough for extra fluffiness.
- To make it gluten-free, substitute with gluten-free cinnamon roll options or biscuit dough.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg