Pumpkin Cinnamon Roll Bake
This easy Pumpkin Cinnamon Roll Bake combines refrigerated cinnamon rolls with a sweet pumpkin mixture, pecans, and icing for the perfect fall breakfast or dessert.
Servings: 12
Calories: 373kcal
Equipment
Ingredients
- 2 (17.5 oz) cans Pillsbury Pumpkin Spice Cinnamon Rolls icing reserved
- 4 large eggs
- ¾ cup pumpkin puree
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 5 oz evaporated milk
- ½ cup chopped pecans
Instructions
- Preheat: Preheat oven to 375°F and grease a 9×13-inch baking pan.
- Cut cinnamon rolls: Separate the cinnamon roll dough from the packages and cut each cinnamon roll into 6 equal pieces. Arrange the pieces evenly in the prepared pan.
- Make pumpkin mixture: In a medium bowl, whisk together the eggs, pumpkin puree, brown sugar, cinnamon, and evaporated milk until smooth and well combined.
- Assemble: Pour the pumpkin mixture evenly over the cinnamon roll pieces, then sprinkle the chopped pecans evenly over the top.
- Bake: Bake for 30 minutes. Loosely cover the pan with aluminum foil and return to the oven for an additional 10 minutes, or until the center cinnamon roll pieces are baked through.
- Ice and serve: Remove from the oven and let cool slightly. Drizzle the reserved cinnamon roll icing evenly over the top and serve warm.
Notes
- Cinnamon Rolls: Pillsbury Pumpkin Spice Cinnamon Rolls are seasonal. If unavailable, regular refrigerated cinnamon rolls can be used.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling.
- Pecans: These can be omitted if desired.
- Doneness: Check the cinnamon roll pieces in the center before removing the pan from the oven. They should be baked through and no longer doughy.
Nutrition
Serving: 1piece | Calories: 373kcal | Carbohydrates: 53g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 570mg | Potassium: 111mg | Fiber: 1g | Sugar: 30g | Vitamin A: 727IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
