Cinnamon Roll Pumpkin Bake
Cinnamon Roll Pumpkin Bake combines soft cinnamon rolls with creamy pumpkin custard for an easy, cozy fall breakfast.
Ingredients
- 2 cans refrigerated cinnamon rolls
- 3/4 cup pumpkin puree
- 3 eggs
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 1/2 cup chopped pecans, optional
- Reserved cinnamon roll icing
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cut each cinnamon roll into quarters and scatter the pieces in the dish.
- Whisk pumpkin, eggs, milk, brown sugar, vanilla, and pumpkin pie spice.
- Pour the pumpkin mixture evenly over the cinnamon rolls.
- Add pecans if desired and let the dish rest for 10 minutes.
- Bake for 30–35 minutes until puffed and golden.
- Cool for about 5 minutes.
- Drizzle the reserved icing across the warm bake and serve.