Pumpkin Cinnamon Roll Bake Irresistible Fall Treat

by
- 2 cans of refrigerated cinnamon roll dough - 1 cup of pumpkin puree - 1/2 cup of cream cheese, softened - 1/2 cup of packed brown sugar - 1 teaspoon of ground cinnamon - 1/2 teaspoon of ground nutmeg - 1/4 teaspoon of ground cloves - 1 teaspoon of vanilla extract - 1/2 cup of chopped pecans (optional) - 1/4 cup of maple syrup (for drizzling) - Additional icing from the cinnamon roll cans To make this pumpkin cinnamon roll bake, you will need: - A 9x13 inch baking dish - A mixing bowl - A whisk or electric mixer - A knife for cutting the rolls - A measuring cup and spoons - An oven If you have dietary preferences, here are some swaps: - Use dairy-free cream cheese for a vegan option. - Swap out pumpkin puree for mashed sweet potatoes if desired. - For a nut-free version, skip the pecans or use seeds instead. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter. In a large bowl, mix the pumpkin puree, cream cheese, brown sugar, ground cinnamon, nutmeg, cloves, and vanilla. Use a whisk or mixer to blend until smooth and creamy. Now, take the cans of cinnamon roll dough and open them carefully. Cut each roll into four bite-sized pieces. Spread half of the cinnamon roll pieces evenly on the bottom of the greased baking dish. Pour half of the pumpkin mixture over the cinnamon rolls. If you like, sprinkle in half of the chopped pecans. Next, add the rest of the cinnamon roll pieces on top. Pour the remaining pumpkin mixture over this layer and finish with the rest of the pecans. Place the dish in your preheated oven. Bake for 25-30 minutes. The rolls should be fluffy and golden brown. To test for doneness, insert a toothpick into the center. If it comes out clean, your bake is ready. Let it cool for about 10 minutes. Drizzle the icing from the cinnamon roll cans over the warm bake and add some maple syrup for sweetness. Enjoy this warm and cozy treat! To ensure your Pumpkin Cinnamon Roll Bake turns out fluffy and evenly baked, follow these tips: - Use fresh cinnamon roll dough for the best rise. - Preheat your oven fully before baking to get that perfect golden brown. - Spread the cinnamon roll pieces evenly in the dish. This helps them cook uniformly. - Keep an eye on the bake during the last few minutes. Every oven is different. - Let the dish cool for about 10 minutes before serving. This allows the flavors to set. Here are some pitfalls to watch out for: - Don’t overload the pumpkin mixture. Too much can make the rolls soggy. - Avoid opening the oven door too often while baking. This drops the temperature. - Mixing the pumpkin and cream cheese too quickly can create lumps. Take your time. - Use a toothpick to check for doneness. The center should come out clean. - Skipping the cooling step can result in messy servings. Patience is key! Here are some fun ideas for serving and pairing your Pumpkin Cinnamon Roll Bake: - Serve warm from the baking dish for a cozy feel. - Top each slice with a sprinkle of cinnamon and a dollop of whipped cream. - Pair it with a cup of warm apple cider or spiced tea. - For a special touch, drizzle some maple syrup over the top. - Try adding a scoop of vanilla ice cream for a delightful dessert twist. For the complete recipe, check out the [Full Recipe]. {{image_4}} You can make this Pumpkin Cinnamon Roll Bake even more exciting. Try adding chocolate chips for a sweet twist. You can also mix in dried cranberries or apple chunks for extra fruit flavor. If you like spices, add ginger or allspice to the pumpkin mix. These changes will give your dish a new taste every time. If you need a gluten-free option, look for gluten-free cinnamon roll dough. You can also use almond flour to make your own dough. For nut-free, simply skip the pecans. If you're watching sugar intake, use a low-sugar cinnamon roll dough and sweeteners like stevia in place of brown sugar. These swaps will keep your bake tasty while meeting your needs. Make this dish fit any season. In winter, add peppermint extract and crushed candy canes to the pumpkin mix. For spring, mix in lemon zest for a fresh taste. In summer, swap pumpkin for ripe bananas or berries. These ideas let you enjoy this recipe all year round, keeping it fun and fresh. To keep your Pumpkin Cinnamon Roll Bake fresh, store leftovers in an airtight container. Let the bake cool completely before sealing. Place it in the fridge, where it stays good for about 3 to 5 days. If you want to enjoy it later, just remember to take it out and let it sit for a few minutes before reheating. Freezing this treat is easy! First, let the bake cool completely. Cut it into portions for easy access later. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces into a freezer-safe bag or container. Label the bag with the date. You can freeze it for up to 2 months. When you're ready to enjoy, just thaw it in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the portion on a baking sheet and cover it with aluminum foil. This helps keep it moist. Heat for about 10 to 15 minutes. You can also use a microwave. Simply place a piece on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for about 30 seconds to 1 minute. Enjoy your warm, gooey pumpkin treat! To store your Pumpkin Cinnamon Roll Bake, let it cool completely. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. If you want to keep it longer, wrap it tightly in plastic wrap, then foil. This method helps prevent freezer burn for up to three months. When ready to eat, just thaw it overnight in the fridge. Yes, you can make Pumpkin Cinnamon Roll Bake ahead of time. Prepare the dish up to the baking step. Cover it with plastic wrap and refrigerate for up to 24 hours. When ready, remove it from the fridge, let it sit for 15 minutes, and bake as directed. This makes it easy for busy mornings or gatherings. To boost the flavor, consider adding more spices. Try an extra half teaspoon of cinnamon or a pinch of ginger. You might also stir in some chocolate chips or dried cranberries for extra sweetness. Adding a splash of orange zest can give a fresh twist. Each addition will make your Pumpkin Cinnamon Roll Bake even more special and delicious. In this article, we explored how to create a tasty Pumpkin Cinnamon Roll Bake. You learned about essential ingredients, required tools, and substitute options for dietary needs. We went through each step, from preparation to baking, with tips to perfect your dish. I shared variations and storage tips to keep it fresh longer. Remember, cooking is fun. Make it your own by trying new flavors or serving ideas. Enjoy your bake and impress your friends with this delightful treat!

WANT TO SAVE THIS RECIPE?

Get ready to embrace fall with my delicious Pumpkin Cinnamon Roll Bake! This cozy treat combines soft cinnamon rolls with a creamy pumpkin mix, creating the perfect comfort food. Whether you’re sharing it at brunch or enjoying a cozy night in, this bake will warm your heart. Follow my simple guide for the ingredients, tips, and tricks you need to make this irresistible fall dessert. Let’s dive in!

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Ingredients

Required Ingredients

– 2 cans of refrigerated cinnamon roll dough

– 1 cup of pumpkin puree

– 1/2 cup of cream cheese, softened

– 1/2 cup of packed brown sugar

– 1 teaspoon of ground cinnamon

– 1/2 teaspoon of ground nutmeg

– 1/4 teaspoon of ground cloves

– 1 teaspoon of vanilla extract

– 1/2 cup of chopped pecans (optional)

– 1/4 cup of maple syrup (for drizzling)

– Additional icing from the cinnamon roll cans

Equipment Needed

To make this pumpkin cinnamon roll bake, you will need:

– A 9×13 inch baking dish

– A mixing bowl

– A whisk or electric mixer

– A knife for cutting the rolls

– A measuring cup and spoons

– An oven

Substitute Options

If you have dietary preferences, here are some swaps:

– Use dairy-free cream cheese for a vegan option.

– Swap out pumpkin puree for mashed sweet potatoes if desired.

– For a nut-free version, skip the pecans or use seeds instead.

Step-by-Step Instructions

Preparation Steps

Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter. In a large bowl, mix the pumpkin puree, cream cheese, brown sugar, ground cinnamon, nutmeg, cloves, and vanilla. Use a whisk or mixer to blend until smooth and creamy. Now, take the cans of cinnamon roll dough and open them carefully. Cut each roll into four bite-sized pieces.

Layering Instructions

Spread half of the cinnamon roll pieces evenly on the bottom of the greased baking dish. Pour half of the pumpkin mixture over the cinnamon rolls. If you like, sprinkle in half of the chopped pecans. Next, add the rest of the cinnamon roll pieces on top. Pour the remaining pumpkin mixture over this layer and finish with the rest of the pecans.

Baking Process

Place the dish in your preheated oven. Bake for 25-30 minutes. The rolls should be fluffy and golden brown. To test for doneness, insert a toothpick into the center. If it comes out clean, your bake is ready. Let it cool for about 10 minutes. Drizzle the icing from the cinnamon roll cans over the warm bake and add some maple syrup for sweetness. Enjoy this warm and cozy treat!

Tips & Tricks

Perfecting Your Bake

To ensure your Pumpkin Cinnamon Roll Bake turns out fluffy and evenly baked, follow these tips:

– Use fresh cinnamon roll dough for the best rise.

– Preheat your oven fully before baking to get that perfect golden brown.

– Spread the cinnamon roll pieces evenly in the dish. This helps them cook uniformly.

– Keep an eye on the bake during the last few minutes. Every oven is different.

– Let the dish cool for about 10 minutes before serving. This allows the flavors to set.

Common Mistakes to Avoid

Here are some pitfalls to watch out for:

– Don’t overload the pumpkin mixture. Too much can make the rolls soggy.

– Avoid opening the oven door too often while baking. This drops the temperature.

– Mixing the pumpkin and cream cheese too quickly can create lumps. Take your time.

– Use a toothpick to check for doneness. The center should come out clean.

– Skipping the cooling step can result in messy servings. Patience is key!

Serving Suggestions

Here are some fun ideas for serving and pairing your Pumpkin Cinnamon Roll Bake:

– Serve warm from the baking dish for a cozy feel.

– Top each slice with a sprinkle of cinnamon and a dollop of whipped cream.

– Pair it with a cup of warm apple cider or spiced tea.

– For a special touch, drizzle some maple syrup over the top.

– Try adding a scoop of vanilla ice cream for a delightful dessert twist.

For the complete recipe, check out the [Full Recipe].

Variations

Flavor Variations

You can make this Pumpkin Cinnamon Roll Bake even more exciting. Try adding chocolate chips for a sweet twist. You can also mix in dried cranberries or apple chunks for extra fruit flavor. If you like spices, add ginger or allspice to the pumpkin mix. These changes will give your dish a new taste every time.

Dietary Adjustments

If you need a gluten-free option, look for gluten-free cinnamon roll dough. You can also use almond flour to make your own dough. For nut-free, simply skip the pecans. If you’re watching sugar intake, use a low-sugar cinnamon roll dough and sweeteners like stevia in place of brown sugar. These swaps will keep your bake tasty while meeting your needs.

Seasonal Twists

Make this dish fit any season. In winter, add peppermint extract and crushed candy canes to the pumpkin mix. For spring, mix in lemon zest for a fresh taste. In summer, swap pumpkin for ripe bananas or berries. These ideas let you enjoy this recipe all year round, keeping it fun and fresh.

Storage Info

Refrigeration Tips

To keep your Pumpkin Cinnamon Roll Bake fresh, store leftovers in an airtight container. Let the bake cool completely before sealing. Place it in the fridge, where it stays good for about 3 to 5 days. If you want to enjoy it later, just remember to take it out and let it sit for a few minutes before reheating.

Freezing Instructions

Freezing this treat is easy! First, let the bake cool completely. Cut it into portions for easy access later. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces into a freezer-safe bag or container. Label the bag with the date. You can freeze it for up to 2 months. When you’re ready to enjoy, just thaw it in the fridge overnight.

Reheating Guidelines

To reheat, preheat your oven to 350°F (175°C). Place the portion on a baking sheet and cover it with aluminum foil. This helps keep it moist. Heat for about 10 to 15 minutes. You can also use a microwave. Simply place a piece on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for about 30 seconds to 1 minute. Enjoy your warm, gooey pumpkin treat!

FAQs

What is the best way to store Pumpkin Cinnamon Roll Bake?

To store your Pumpkin Cinnamon Roll Bake, let it cool completely. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. If you want to keep it longer, wrap it tightly in plastic wrap, then foil. This method helps prevent freezer burn for up to three months. When ready to eat, just thaw it overnight in the fridge.

Can I make Pumpkin Cinnamon Roll Bake ahead of time?

Yes, you can make Pumpkin Cinnamon Roll Bake ahead of time. Prepare the dish up to the baking step. Cover it with plastic wrap and refrigerate for up to 24 hours. When ready, remove it from the fridge, let it sit for 15 minutes, and bake as directed. This makes it easy for busy mornings or gatherings.

How can I make the bake more flavorful?

To boost the flavor, consider adding more spices. Try an extra half teaspoon of cinnamon or a pinch of ginger. You might also stir in some chocolate chips or dried cranberries for extra sweetness. Adding a splash of orange zest can give a fresh twist. Each addition will make your Pumpkin Cinnamon Roll Bake even more special and delicious.

In this article, we explored how to create a tasty Pumpkin Cinnamon Roll Bake. You learned about essential ingredients, required tools, and substitute options for dietary needs. We went through each step, from preparation to baking, with tips to perfect your dish. I shared variations and storage tips to keep it fresh longer. Remember, cooking is fun. Make it your own by trying new flavors or serving ideas. Enjoy your bake and impress your friends with this delightful treat!

- 2 cans of refrigerated cinnamon roll dough - 1 cup of pumpkin puree - 1/2 cup of cream cheese, softened - 1/2 cup of packed brown sugar - 1 teaspoon of ground cinnamon - 1/2 teaspoon of ground nutmeg - 1/4 teaspoon of ground cloves - 1 teaspoon of vanilla extract - 1/2 cup of chopped pecans (optional) - 1/4 cup of maple syrup (for drizzling) - Additional icing from the cinnamon roll cans To make this pumpkin cinnamon roll bake, you will need: - A 9x13 inch baking dish - A mixing bowl - A whisk or electric mixer - A knife for cutting the rolls - A measuring cup and spoons - An oven If you have dietary preferences, here are some swaps: - Use dairy-free cream cheese for a vegan option. - Swap out pumpkin puree for mashed sweet potatoes if desired. - For a nut-free version, skip the pecans or use seeds instead. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter. In a large bowl, mix the pumpkin puree, cream cheese, brown sugar, ground cinnamon, nutmeg, cloves, and vanilla. Use a whisk or mixer to blend until smooth and creamy. Now, take the cans of cinnamon roll dough and open them carefully. Cut each roll into four bite-sized pieces. Spread half of the cinnamon roll pieces evenly on the bottom of the greased baking dish. Pour half of the pumpkin mixture over the cinnamon rolls. If you like, sprinkle in half of the chopped pecans. Next, add the rest of the cinnamon roll pieces on top. Pour the remaining pumpkin mixture over this layer and finish with the rest of the pecans. Place the dish in your preheated oven. Bake for 25-30 minutes. The rolls should be fluffy and golden brown. To test for doneness, insert a toothpick into the center. If it comes out clean, your bake is ready. Let it cool for about 10 minutes. Drizzle the icing from the cinnamon roll cans over the warm bake and add some maple syrup for sweetness. Enjoy this warm and cozy treat! To ensure your Pumpkin Cinnamon Roll Bake turns out fluffy and evenly baked, follow these tips: - Use fresh cinnamon roll dough for the best rise. - Preheat your oven fully before baking to get that perfect golden brown. - Spread the cinnamon roll pieces evenly in the dish. This helps them cook uniformly. - Keep an eye on the bake during the last few minutes. Every oven is different. - Let the dish cool for about 10 minutes before serving. This allows the flavors to set. Here are some pitfalls to watch out for: - Don’t overload the pumpkin mixture. Too much can make the rolls soggy. - Avoid opening the oven door too often while baking. This drops the temperature. - Mixing the pumpkin and cream cheese too quickly can create lumps. Take your time. - Use a toothpick to check for doneness. The center should come out clean. - Skipping the cooling step can result in messy servings. Patience is key! Here are some fun ideas for serving and pairing your Pumpkin Cinnamon Roll Bake: - Serve warm from the baking dish for a cozy feel. - Top each slice with a sprinkle of cinnamon and a dollop of whipped cream. - Pair it with a cup of warm apple cider or spiced tea. - For a special touch, drizzle some maple syrup over the top. - Try adding a scoop of vanilla ice cream for a delightful dessert twist. For the complete recipe, check out the [Full Recipe]. {{image_4}} You can make this Pumpkin Cinnamon Roll Bake even more exciting. Try adding chocolate chips for a sweet twist. You can also mix in dried cranberries or apple chunks for extra fruit flavor. If you like spices, add ginger or allspice to the pumpkin mix. These changes will give your dish a new taste every time. If you need a gluten-free option, look for gluten-free cinnamon roll dough. You can also use almond flour to make your own dough. For nut-free, simply skip the pecans. If you're watching sugar intake, use a low-sugar cinnamon roll dough and sweeteners like stevia in place of brown sugar. These swaps will keep your bake tasty while meeting your needs. Make this dish fit any season. In winter, add peppermint extract and crushed candy canes to the pumpkin mix. For spring, mix in lemon zest for a fresh taste. In summer, swap pumpkin for ripe bananas or berries. These ideas let you enjoy this recipe all year round, keeping it fun and fresh. To keep your Pumpkin Cinnamon Roll Bake fresh, store leftovers in an airtight container. Let the bake cool completely before sealing. Place it in the fridge, where it stays good for about 3 to 5 days. If you want to enjoy it later, just remember to take it out and let it sit for a few minutes before reheating. Freezing this treat is easy! First, let the bake cool completely. Cut it into portions for easy access later. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces into a freezer-safe bag or container. Label the bag with the date. You can freeze it for up to 2 months. When you're ready to enjoy, just thaw it in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the portion on a baking sheet and cover it with aluminum foil. This helps keep it moist. Heat for about 10 to 15 minutes. You can also use a microwave. Simply place a piece on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for about 30 seconds to 1 minute. Enjoy your warm, gooey pumpkin treat! To store your Pumpkin Cinnamon Roll Bake, let it cool completely. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. If you want to keep it longer, wrap it tightly in plastic wrap, then foil. This method helps prevent freezer burn for up to three months. When ready to eat, just thaw it overnight in the fridge. Yes, you can make Pumpkin Cinnamon Roll Bake ahead of time. Prepare the dish up to the baking step. Cover it with plastic wrap and refrigerate for up to 24 hours. When ready, remove it from the fridge, let it sit for 15 minutes, and bake as directed. This makes it easy for busy mornings or gatherings. To boost the flavor, consider adding more spices. Try an extra half teaspoon of cinnamon or a pinch of ginger. You might also stir in some chocolate chips or dried cranberries for extra sweetness. Adding a splash of orange zest can give a fresh twist. Each addition will make your Pumpkin Cinnamon Roll Bake even more special and delicious. In this article, we explored how to create a tasty Pumpkin Cinnamon Roll Bake. You learned about essential ingredients, required tools, and substitute options for dietary needs. We went through each step, from preparation to baking, with tips to perfect your dish. I shared variations and storage tips to keep it fresh longer. Remember, cooking is fun. Make it your own by trying new flavors or serving ideas. Enjoy your bake and impress your friends with this delightful treat!

Pumpkin Cinnamon Roll Bake

Indulge in the cozy flavors of fall with this delightful Pumpkin Cinnamon Roll Bake! This easy recipe combines sweet pumpkin puree and warm spices with fluffy cinnamon rolls for a perfect breakfast or dessert. In just 45 minutes, you can create a delicious treat that will impress family and friends. Ready to bake your way to comfort? Click through to discover the full recipe and bring the taste of autumn to your table!
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Ingredients
  

2 cans of refrigerated cinnamon roll dough

1 cup of pumpkin puree

1/2 cup of cream cheese, softened to room temperature

1/2 cup of packed brown sugar

1 teaspoon of ground cinnamon

1/2 teaspoon of ground nutmeg

1/4 teaspoon of ground cloves

1 teaspoon of vanilla extract

1/2 cup of chopped pecans (optional)

1/4 cup of maple syrup (for drizzling)

Additional icing from the cinnamon roll cans

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it with cooking spray or a thin layer of butter.

    In a large mixing bowl, combine the pumpkin puree, softened cream cheese, brown sugar, ground cinnamon, nutmeg, cloves, and vanilla extract. Use a whisk or electric mixer to blend the ingredients together until the mixture is smooth and creamy.

      Carefully open the cans of cinnamon roll dough and separate each roll. Cut each roll into four equal pieces to create bite-sized chunks.

        Spread half of the cinnamon roll pieces evenly across the bottom of the greased baking dish, ensuring they are distributed well.

          Pour half of the pumpkin mixture over the layer of cinnamon roll pieces, spreading it gently to cover them. If you’re adding pecans, sprinkle half of them over the pumpkin layer.

            Next, place the remaining cinnamon roll pieces over the pumpkin layer, followed by the rest of the pumpkin mixture, and top off with the remaining chopped pecans.

              Bake the dish in your preheated oven for 25-30 minutes, or until the cinnamon rolls are fluffy, golden brown, and fully cooked. To check for doneness, insert a toothpick into the center; it should come out clean.

                Once baked, allow the dish to cool for about 10 minutes. Drizzle the icing from the cinnamon roll cans over the warm bake, then finish with a generous drizzle of maple syrup for an added touch of sweetness.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8-10

                    - Presentation Tips: Serve the Pumpkin Cinnamon Roll Bake warm directly from the baking dish. For an extra festive touch, garnish each slice with a light sprinkle of cinnamon and a dollop of whipped cream. This not only enhances the presentation but also elevates the delightful autumn flavors!

                      WANT TO SAVE THIS RECIPE?