Pumpkin Cinnamon Roll Bake
The ultimate comfort food, this Pumpkin Cinnamon Roll Bake combines fluffy cinnamon rolls and a creamy pumpkin filling. It's an easy weeknight treat that brings the warmth of fall right into your home. Don't wait, make it tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 28 count refrigerated cinnamon roll dough with icing
- 3 large eggs
- 3/4 cup pumpkin puree
- 1/2 cup Silk Almond Creamer
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees.
- Spray a 9×9 inch baking dish with non-stick spray; set aside.
- Cut each cinnamon roll dough into quarters. Arrange in prepared pan; set aside.
- In a medium-sized bowl, whisk together eggs, pumpkin puree, creamer, brown sugar, granulated sugar, pumpkin pie spice, nutmeg, vanilla, and salt.
- Evenly pour the mixture over the cinnamon rolls.
- Place pan in the oven and bake for 45-60 minutes or until the top is golden brown and cinnamon rolls are baked through. If it is starting to brown too fast please cover with tin foil during last 15 minutes.
- Remove from oven and drizzle icing over cinnamon roll bake.
- Serve immediately. Cinnamon rolls are best warm and fresh but will keep airtight at room temp for up to 3 days.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to three days.
- Freezing: You can freeze this dish before baking. Just cover it tightly and bake from frozen, adding extra time to ensure it's cooked through.
- Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Make-Ahead: Prepare the pumpkin mixture the night before and assemble in the morning for a quick breakfast.
- Serving Suggestions: This dish is perfect for brunch, holidays, or a cozy dessert. It's sure to impress your guests!