Description
A delightful fall treat combining the flavors of pumpkin and cinnamon rolls, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cans refrigerated cinnamon rolls (with icing)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream (or whole milk)
- 1/4 cup maple syrup (or honey)
- 2 teaspoons pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves)
- 2 teaspoons vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with butter or non-stick spray.
- Open the cans of cinnamon rolls and set the icing aside. Cut each cinnamon roll into quarters. Place the pieces evenly into the prepared baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, cream, maple syrup, pumpkin pie spice, and vanilla until smooth.
- Pour the pumpkin mixture evenly over the cinnamon roll pieces. Gently stir/toss to coat all pieces so the custard soaks in well.
- Bake uncovered for about 30–35 minutes, or until the top is golden and set in the middle (not jiggly).
- Drizzle the reserved icing from the cinnamon roll cans over the warm bake. For extra sweetness, you can make a quick glaze with powdered sugar + milk + a little vanilla.
Notes
- Best served warm for breakfast or dessert.
- Pairs perfectly with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg