Print

Easy Pumpkin Cinnamon Roll Bake with Cream Cheese Glaze

pumpkin cinnamon roll bake - featured image
Print Recipe

A quick and easy fall breakfast, brunch, or dessert featuring a creamy pumpkin custard base topped with fluffy cinnamon roll pieces and a tangy cream cheese glaze. This forgiving recipe comes together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 can (12.4 oz) refrigerated cinnamon rolls (with cream cheese frosting)
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together pumpkin purée, eggs, granulated sugar, and brown sugar until smooth.
  3. Add heavy cream, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until completely smooth and well combined.
  4. Pour the pumpkin mixture into the prepared dish and spread evenly. Tap the dish gently on the counter to release air bubbles.
  5. Open the can of cinnamon rolls and set aside the included cream cheese frosting packet. Cut each roll into quarters using a sharp knife or kitchen shears.
  6. Scatter the cinnamon roll pieces evenly over the pumpkin base, leaving a little space between pieces for expansion.
  7. Bake on the middle rack for 25-30 minutes, until the edges are bubbly, the rolls are golden brown and puffed, and the center is set but slightly jiggly. If rolls brown too quickly, tent loosely with foil for the last 5-10 minutes.
  8. While the bake cools, make the glaze: In a medium bowl, beat softened cream cheese and butter together until smooth and fluffy. Add powdered sugar and vanilla, then beat again. Gradually add milk, 1 tablespoon at a time, until the glaze is thick but pourable.
  9. Let the bake cool for 10 minutes, then drizzle the glaze over the top in a zigzag pattern. Let sit for 5 more minutes to set slightly.
  10. Serve warm, scooping portions that include pumpkin custard, cinnamon roll pieces, and glaze. Optionally dust with cinnamon.

Notes

Use 100% pure pumpkin purée, not pumpkin pie filling. Room temperature ingredients ensure a smooth custard and glaze. Start checking for doneness at 20 minutes; the center should have a slight jiggle. Let the bake rest 10 minutes before glazing to prevent the glaze from melting. The included frosting packet can be stirred into the homemade glaze for extra flavor.

Nutrition

Keywords: pumpkin cinnamon roll bake, easy pumpkin bake, fall breakfast, pumpkin cinnamon rolls, cream cheese glaze, quick dessert

Find it online: https://junomeals.com/easy-pumpkin-cinnamon-roll-bake-with-cream-cheese-glaze/