Description
A delightful and easy-to-make pumpkin cinnamon roll bake that combines the flavors of fall with the comfort of cinnamon rolls.
Ingredients
Scale
- 2 cans of refrigerated cinnamon rolls
- 1 cup of pumpkin puree
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ginger
- 1/4 teaspoon of salt
- 1/2 cup of chopped pecans (optional)
- 1/2 cup of cream cheese frosting (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish.
- Cut the cinnamon rolls into quarters and place them in the baking dish.
- In a bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt.
- Pour the pumpkin mixture over the cinnamon rolls, ensuring they are well coated.
- If using, sprinkle chopped pecans on top.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Remove from the oven and drizzle with cream cheese frosting before serving.
Notes
- For a richer flavor, add more spices to the pumpkin mixture.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg