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To make a tasty pumpkin spice cinnamon roll bake, gather these key items: - 2 cans of refrigerated cinnamon roll dough - 1 cup canned pumpkin puree - ½ cup cream cheese, softened - ½ cup brown sugar - 2 teaspoons pumpkin pie spice - 1 teaspoon vanilla extract - ½ teaspoon salt - ½ cup powdered sugar (for icing) - 2 tablespoons milk (for icing) These ingredients work together to create a rich and fluffy treat. The pumpkin puree adds flavor and moisture. The cinnamon roll dough gives it that fluffy base, while cream cheese and brown sugar make it sweet and creamy. You can customize your bake with these optional ingredients: - ¼ cup chopped pecans or walnuts Adding nuts gives a nice crunch. They also enhance the flavor, making each bite more exciting. Feel free to skip the nuts if you prefer a softer texture. Each serving of this delightful bake has about: - Calories: 320 - Total Fat: 15g - Saturated Fat: 5g - Carbohydrates: 45g - Sugar: 16g - Protein: 4g This treat is rich and filling. Enjoy it as a dessert or a sweet breakfast. Just remember to balance it with healthier options throughout the day. Start by gathering your ingredients. You will need: - 2 cans of refrigerated cinnamon roll dough - 1 cup canned pumpkin puree - ½ cup cream cheese, softened - ½ cup brown sugar - 2 teaspoons pumpkin pie spice - 1 teaspoon vanilla extract - ½ teaspoon salt - ¼ cup chopped pecans or walnuts (optional) - ½ cup powdered sugar (for icing) - 2 tablespoons milk (for icing) Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. In a mixing bowl, combine the pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, vanilla, and salt. Mix until everything is smooth. Open the cinnamon roll cans and separate the rolls. Cut each roll into quarters. In the greased dish, add half of the cut rolls. Spoon half of the pumpkin mixture over them. If you want, sprinkle half of the chopped nuts on top. Next, layer the rest of the cinnamon roll pieces on top. Spoon the remaining pumpkin mix over this layer. Finish by adding the remaining nuts if you are using them. Bake the dish in your preheated oven for 25-30 minutes. The top should be golden brown, and the center needs to be set. After baking, let it cool for about 10 minutes. While it cools, prepare the icing. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle this icing over the warm bake just before serving. Enjoy your sweet treat! To get the best pumpkin spice taste, use fresh pumpkin pie spice. This spice mix adds warmth and depth. Be sure to blend the pumpkin puree and cream cheese well. This ensures a smooth filling. You can also add extra cinnamon for more flavor. Just a pinch can make a big difference! Watch out for overbaking. Check for a golden top, but don't let it burn. Too much cream cheese can make the filling too thick. Stick to the recipe to keep it light. Also, don’t skip the icing! It adds sweetness and makes each bite special. Serve the bake warm for the best taste. A scoop of vanilla ice cream pairs well with it. You can also top with whipped cream for a treat. For a special touch, sprinkle more nuts on top right before serving. Enjoy with coffee or hot cocoa for a cozy feel! {{image_2}} You can change the nuts in the bake. Try using chopped pecans, walnuts, or almonds. If you prefer no nuts, that works too. The taste remains rich and sweet without them. Nuts add a nice crunch, but it's your choice. The icing is simple but can change. You can use cream cheese icing for more flavor. Mix cream cheese with powdered sugar and milk for a tangy twist. Another option is maple syrup instead of icing. Just drizzle it over the bake for a sweet finish. You can make this dish dairy-free. Use almond milk and coconut cream cheese instead. For gluten-free options, look for gluten-free cinnamon rolls. Many brands offer them, and they taste great. Adjusting these ingredients keeps the recipe delicious for everyone. To store leftovers, first let the bake cool completely. Then, cut it into pieces. Place the pieces in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to keep it fresh. When you want to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the pieces on a baking sheet. Heat for about 10-15 minutes until warm. You can also use the microwave. Just heat for 30-second bursts until warm. This keeps the rolls soft and tasty. If you want to freeze it, cut the bake into pieces first. Wrap each piece in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze it for up to two months. To enjoy later, thaw in the fridge overnight and reheat as mentioned above. Yes, you can prepare this dish ahead. Mix the pumpkin filling and cut the dough. Layer them in the baking dish. Cover it tightly and store it in the fridge. Bake it fresh the next day. This saves time and gives you a warm treat! If you don’t have pumpkin puree, use butternut squash puree. You can also use sweet potato puree. These options work well and taste great. Just make sure they are smooth and not too watery. Your Pumpkin Spice Cinnamon Roll Bake can last for about three days in the fridge. Store it in an airtight container to keep it fresh. Reheat portions in the microwave for a quick snack! Absolutely! Homemade cinnamon roll dough adds a personal touch. Just make sure it’s well risen and soft. Follow the same steps for layering and baking. Your bake will taste even better! This blog post covered everything you need to make a perfect Pumpkin Spice Cinnamon Roll Bake. From the main and optional ingredients to detailed instructions, you see how easy it is. I shared tips to boost the flavors and avoid common mistakes. You can even explore fun variations and learn how to store leftovers. With these ideas, you can enjoy this dish anytime. Get ready to impress your friends and family with your baking skills!

Pumpkin Spice Cinnamon Roll Bake

Indulge in the ultimate fall treat with this Pumpkin Spice Cinnamon Roll Bake! Easy to make and bursting with flavor, this delicious recipe combines pumpkin puree, cinnamon rolls, and cream cheese for a warm, gooey dessert perfect for any occasion. Ready in just 45 minutes, it's a must-try for pumpkin lovers. Click to explore this scrumptious recipe and elevate your baking game with a seasonal twist!
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Ingredients
  

2 cans of refrigerated cinnamon roll dough

1 cup canned pumpkin puree

½ cup cream cheese, softened

½ cup brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

½ teaspoon salt

¼ cup chopped pecans or walnuts (optional)

½ cup powdered sugar (for icing)

2 tablespoons milk (for icing)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

    In a mixing bowl, combine the canned pumpkin puree, softened cream cheese, brown sugar, pumpkin pie spice, vanilla extract, and salt. Mix until smooth and well combined.

      Open the cans of cinnamon roll dough and separate each roll. Cut each roll into quarters.

        In the greased baking dish, add half of the cut cinnamon roll pieces.

          Spoon half of the pumpkin mixture over the cinnamon roll pieces in the baking dish. If using, sprinkle half of the chopped pecans or walnuts on top.

            Layer the remaining cinnamon roll pieces on top and then spoon the remaining pumpkin mixture over this layer. Finish by adding the rest of the nuts, if using.

              Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is set.

                While the bake is cooling for about 10 minutes, prepare the icing by whisking together the powdered sugar and milk in a small bowl until smooth.

                  Drizzle the icing over the warm pumpkin spice cinnamon roll bake just before serving.

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