Pumpkin Cinnamon Roll Bake

  • 2 (8-count) tubes refrigerated cinnamon roll dough, with icing
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 2 tablespoon milk
It's time to up your cinnamon roll bake!
  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9x9-inch baking dish with cooking spray.
  2. Separate cinnamon rolls and cuts each piece of dough into 9 pieces. Place in a greased baking dish, separating the pieces so they're less stuck together.
  3. In a large bowl whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt. Whisk until fully combined, then pour evenly over cinnamon roll pieces in the baking dish.
  4. Drizzle the icing that came with the packaged cinnamon rolls over it.
  5. Bake for 40 minutes, or until the top is set in the center and lightly golden brown. Remove from oven and cool while you make the icing.
  6. In a bowl, whisk together powdered sugar and 2 tablespoons of milk until icing consistency is reached. If the icing is too dry, add a little more milk. Too wet, add a little more powdered sugar.
  7. Pour Icing over cinnamon roll bake, serve immediately and enjoy!