Pumpkin Cinnamon Roll Bake Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup heavy cream or whole milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray to ensure the rolls don’t stick to the bottom.
- Open the cans of cinnamon rolls and set the icing containers aside for later. Cut each individual cinnamon roll into six even pieces (quarters or sixths work well). Scatter the pieces evenly across the bottom of your prepared baking dish.
- In a medium mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, pumpkin pie spice, vanilla extract, and maple syrup until the mixture is smooth and well combined. Drizzle the melted butter over the cinnamon roll pieces in the pan, then pour the pumpkin mixture evenly over the top.
- Place the dish in the oven and bake for 25 to 30 minutes. You want the edges to be golden brown and the center to be set but still slightly soft. Remove the pan from the oven and let it cool for about 5 minutes.
- Warm the reserved icing containers in the microwave for 10 seconds to make them pourable. Drizzle the icing generously over the warm bake. Serve immediately while it is still warm and fragrant.