Pumpkin Cinnamon Roll Bake

$- 2 cans of refrigerated cinnamon roll dough - 1 cup pumpkin puree - 1/2 cup cream cheese, softened - 1/2 cup brown sugar - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon cloves - 1 teaspoon vanilla extract - Additional icing from cinnamon roll cans To make this Pumpkin Cinnamon Roll Bake, you need a few key ingredients. The base is two cans of refrigerated cinnamon roll dough. This dough gives you the soft and fluffy texture you want. Next comes the star of the dish: pumpkin puree. It adds a warm flavor and a lovely orange hue. Cream cheese makes the filling creamy and rich. You'll also need some sugars and spices. Brown sugar adds sweetness and a hint of caramel flavor. Cinnamon, nutmeg, and cloves bring warmth and depth. Lastly, a splash of vanilla extract adds a sweet aroma. These ingredients blend together to create a rich, delicious filling. - 1/2 cup chopped pecans - 1/4 cup maple syrup (for drizzling) If you want to take your bake to the next level, consider adding some chopped pecans. They bring a nice crunch and a nutty flavor. You can also drizzle maple syrup on top after baking. This adds extra sweetness and a lovely glaze. These add-ins are not necessary, but they can enhance the overall taste. - Baking dish - Mixing bowl - Oven - Cooking spray You will need some basic kitchen tools. A baking dish is essential for holding the mixture as it bakes. I recommend a 9x13 inch dish for this recipe. A mixing bowl is necessary to combine your filling. Make sure your oven is preheated to 350°F to bake your treat perfectly. Lastly, use cooking spray to grease the baking dish. This helps ensure your bake does not stick. For the complete list of ingredients and instructions, check out the Full Recipe. 1. First, preheat your oven to 350°F (175°C). This sets the stage for baking. 2. Next, grease a 9x13 inch baking dish with cooking spray or butter. This keeps things from sticking. 3. In a large bowl, mix together the pumpkin puree, cream cheese, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract. Blend until smooth. This mixture brings the rich pumpkin flavor to life. 1. Open the cans of refrigerated cinnamon roll dough. Separate the rolls and cut each one into quarters. This allows for easy layering. 2. In your greased baking dish, layer half of the cut cinnamon roll pieces evenly across the bottom. This forms the base. 3. Pour half of the pumpkin mixture over the cinnamon rolls, covering them well. If you like, sprinkle half of the chopped pecans on top for a nice crunch. 4. Add the remaining cinnamon roll pieces over the pumpkin layer. Then, pour the rest of the pumpkin mixture on top. Finish by adding the remaining pecans to enhance the flavor. 1. Bake your creation in the preheated oven for 25-30 minutes. The cinnamon rolls should turn golden brown. 2. To check for doneness, insert a toothpick into the center. It should come out clean. This ensures everything is cooked perfectly. 3. Once baked, let it cool for about 10 minutes. Then drizzle the icing from the cinnamon roll cans over the warm bake. A drizzle of maple syrup adds a sweet touch. For the full recipe, refer to the recipe section. Enjoy your delicious Pumpkin Cinnamon Roll Bake! To make your Pumpkin Cinnamon Roll Bake shine, think about garnishing. A sprinkle of cinnamon adds a warm touch. You could also add a dollop of whipped cream on each slice. This makes serving feel special. Try serving it warm in the baking dish for a cozy vibe. For fluffy cinnamon rolls, do not over-mix the dough. Mix just until combined. Also, make sure your oven is preheated. This helps the rolls rise well. A common mistake is not checking the baking time. Keep an eye on them. Use a toothpick to check if they are done. Adding spices can really boost the flavors. Consider using ginger or allspice for a new twist. If you like nuts, try walnuts or almonds instead of pecans. They add a nice crunch and flavor. You can mix and match to find your favorite combo. For more fun ideas, check out the Full Recipe for variations. {{image_2}} You can make this pumpkin cinnamon roll bake work for your needs. For a gluten-free option, look for gluten-free cinnamon roll dough. Many brands offer this choice. You can also swap pumpkin puree with sweet potato puree for a different flavor. If you want dairy-free, use dairy-free cream cheese. There are great options on the market. You can even try almond or coconut milk for a lighter touch. Let your creativity shine with flavor combos! You can add chocolate swirls for a rich twist. Just melt some chocolate and swirl it in between the layers. Caramel is also a great addition. Drizzle it over the top before baking. For different holidays, consider seasonal spices. Try adding ginger for a winter touch. You can also use cardamom or allspice for a warm flavor during fall gatherings. This bake is perfect for breakfast or dessert. Serve it warm with a dollop of whipped cream for dessert. It feels like a hug in every bite! For breakfast, pair it with coffee or a chai latte. The spices in the bake match well with warm drinks. You can also enjoy it with a glass of freshly squeezed orange juice for a refreshing touch. Explore the [Full Recipe](#) for more details on how to make this treat! Let your pumpkin cinnamon roll bake cool for about 10 minutes after baking. This cooling time lets the flavors settle and makes it easier to slice. Use a large cutting board to transfer the bake. A good choice for storage is an airtight container. You can also use a baking dish with a lid. To refrigerate, cover your bake tightly with plastic wrap or foil. It keeps the moisture in and prevents drying. For freezing, cut the bake into portions. Wrap each piece in plastic wrap, then place them in a freezer bag. This way, you can enjoy it later. When ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F for about 10-15 minutes. In the fridge, your pumpkin cinnamon roll bake stays fresh for about 3-4 days. Watch for any signs of spoilage, like an off smell or mold. If the texture becomes hard or dry, it’s time to toss it. Always trust your senses; they guide you well in the kitchen. Pumpkin Cinnamon Roll Bake is a warm, sweet dish that combines cinnamon rolls and pumpkin. This bake has a soft texture and a rich flavor. The pumpkin adds moisture and a hint of earthiness. You get sweet notes from cinnamon, brown sugar, and creamy icing. Each bite is a cozy mix of spices and sweetness that feels like a warm hug. Yes, you can make it ahead! Prepare the dish, but do not bake it right away. Cover the baking dish and store it in the fridge overnight. When you are ready to bake, let it sit at room temperature for about 30 minutes. Then, bake it as the recipe states. This way, you save time and enjoy warm cinnamon rolls in the morning. To help your cinnamon rolls rise, use fresh dough from the fridge. Let it come to room temperature for about 30 minutes before baking. Make sure your oven is preheated to the right temperature. Also, avoid opening the oven door too much while it bakes. A warm environment helps the dough rise well. These small steps make a big difference in getting fluffy rolls! This blog post covered how to make a delicious Pumpkin Cinnamon Roll Bake. You learned about key ingredients like cinnamon roll dough, pumpkin puree, and cream cheese. I shared steps for preparation, assembly, and baking. You also found tips for festive touches, perfecting texture, and flavor variations. Remember to store your bake properly to keep it fresh. Enjoy experimenting with this recipe for breakfast or dessert. With the right ingredients and techniques, you'll create a treat everyone will love!$

Indulge in the ultimate fall treat with this Pumpkin Cinnamon Roll Bake! Perfectly combining fluffy cinnamon rolls with a rich pumpkin filling, this recipe is a must-try for any autumn gathering. Easy to make and deliciously satisfying, it's ready in just 45 minutes. Don’t miss out on the chance to impress your friends and family—click to discover the full recipe and bring the warmth of pumpkin spice to your table!

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Ingredients

2 cans of refrigerated cinnamon roll dough

1 cup pumpkin puree

1/2 cup cream cheese, softened

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

1/4 cup maple syrup (for drizzling)

Additional icing from cinnamon roll cans

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.

In a large mixing bowl, combine the pumpkin puree, cream cheese, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract. Mix until smooth and well blended.

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

In the greased baking dish, layer half of the cut cinnamon roll pieces evenly across the bottom.

Pour half of the pumpkin mixture over the cinnamon rolls, making sure to cover them evenly. If using, sprinkle half of the chopped pecans on top.

Add the remaining cinnamon roll pieces over the pumpkin layer, followed by the rest of the pumpkin mixture and remaining pecans.

Bake in the preheated oven for 25-30 minutes, or until the cinnamon rolls are cooked through and golden brown. A toothpick inserted into the center should come out clean.

Allow the bake to cool for about 10 minutes. Drizzle the icing from the cinnamon roll cans over the warm bake, then finish with a drizzle of maple syrup.

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

- Presentation Tips: Serve warm in the baking dish, and for an extra festive touch, garnish with a sprinkle of cinnamon and a dollop of whipped cream on each slice when serving.