Description
Fall brunch dreams come true with this easy Pumpkin Cinnamon Roll Bake. Skip the fuss but keep all the cozy fall flavors in this crowd-pleasing breakfast that’s ready in under an hour.
Ingredients
Scale
- 2 cans (17.5 oz each) refrigerated cinnamon rolls with icing
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish. Set aside icing packets from cinnamon rolls.
- Cut each cinnamon roll into quarters and arrange evenly in the prepared baking dish.
- In a large bowl, whisk together pumpkin puree, milk, eggs, sugar, pumpkin pie spice, vanilla, and salt until smooth. Add melted butter and whisk again.
- Pour pumpkin mixture over cinnamon roll pieces, making sure all pieces are coated. Sprinkle with pecans if using.
- Cover with foil and bake for 25 minutes. Reduce oven temperature to 325°F, remove foil, and bake for another 20-25 minutes until center is set.
- Warm icing packets in microwave for 10-15 seconds until pourable. Drizzle over warm bake.
- Let rest for 10 minutes before serving.