Description
A warm and gooey pumpkin cinnamon roll bake that’s perfect for fall mornings, featuring spiced pumpkin and cinnamon flavors.
Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup chopped pecans (optional)
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix the pumpkin puree, brown sugar, ground cinnamon, and pumpkin pie spice until well combined.
- Cut each cinnamon roll into quarters and stir them into the pumpkin mixture.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle with chopped pecans if using.
- Drizzle the melted butter over the top.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Remove from the oven and let cool for 5 minutes. Drizzle with the included icing from the cinnamon roll cans before serving.
Notes
For a richer flavor, add a dash of vanilla extract to the pumpkin mixture. Best served warm with coffee.
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 55g
- Protein: 4g