Pumpkin Cinnamon Roll Bake Cream (Print)

Soft pumpkin cinnamon rolls with cream cheese glaze for a cozy breakfast treat. Ready in under an hour.

# Ingredients:

→ Cinnamon Roll Base

01 - 2 cans (approximately 16.3 ounces each) refrigerated cinnamon rolls with icing
02 - 1 cup pumpkin purée (unsweetened)
03 - 2 large eggs
04 - 1/2 cup whole milk
05 - 1/4 cup packed light brown sugar
06 - 1 teaspoon vanilla extract
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - Pinch of salt

→ Cream Cheese Glaze

11 - 4 ounces cream cheese, softened
12 - 2 tablespoons unsalted butter, softened
13 - 1 cup powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - 2-3 tablespoons milk

# Directions:

01 - Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
02 - Unroll the refrigerated cinnamon rolls and set the provided icing aside for later. Cut each cinnamon roll into four equal pieces.
03 - In a large mixing bowl, vigorously whisk together the pumpkin purée, eggs, milk, packed brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until the mixture is smooth and well combined.
04 - Gently fold the cut cinnamon roll pieces into the pumpkin mixture, ensuring each piece is evenly coated.
05 - Pour the entire mixture into the prepared baking dish. Spread it out evenly to ensure consistent baking.
06 - Bake for 30 to 35 minutes, or until the bake is set and has a golden brown appearance on top.
07 - While the bake is in the oven, prepare the glaze. In a medium bowl, beat the softened cream cheese and softened butter together until smooth. Incorporate the powdered sugar and vanilla extract, mixing until just combined. Gradually whisk in milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.
08 - Remove the bake from the oven and allow it to cool for 5 to 10 minutes. Drizzle generously with the prepared cream cheese glaze and the reserved icing from the cinnamon roll cans.
09 - Serve the Pumpkin Cinnamon Roll Bake warm. For an optional enhancement, sprinkle with additional cinnamon before serving.

# Expert Tips:

01 -
  • Ready in under an hour
  • Uses convenient store bought cinnamon rolls
  • Perfect make ahead breakfast for holidays
  • Combines beloved fall flavors in one dish
  • Impressive presentation with minimal effort
02 -
  • Can be assembled the night before and baked in the morning
  • Leftovers taste even better as flavors meld overnight
  • Perfect for feeding a crowd during holiday gatherings
03 -
  • Let your cream cheese and butter come fully to room temperature for the smoothest glaze
  • Don't overmix the cinnamon roll pieces to maintain their texture
  • For a more pronounced pumpkin flavor, use an additional 1/4 teaspoon of pumpkin pie spice
  • If you prefer a less sweet breakfast, reduce the brown sugar to 2 tablespoons
  • The perfect balance comes from having some pieces of cinnamon roll peeking through the top for texture contrast

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