Pumpkin Cinnamon Roll Bake

$- 2 cups canned pumpkin puree - 1/2 cup brown sugar, packed - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 3 large eggs - 1/2 cup milk (or plant-based milk) - 1 teaspoon vanilla extract - 2 cans refrigerated cinnamon roll dough - 1/2 cup pecans, chopped (optional) - 1/2 cup maple syrup (for drizzling) These ingredients create a warm and cozy dish. The pumpkin puree gives a rich flavor. The brown sugar adds sweetness, while spices like cinnamon and nutmeg bring warmth. Using eggs and milk helps the bake become fluffy and light. - 1/2 cup pecans, chopped - Chocolate chips - Raisins or dried cranberries - Cream cheese frosting for drizzling Adding chopped pecans gives a nice crunch. If you love chocolate, toss in some chips. Dried fruit adds sweetness and texture. You can also drizzle cream cheese frosting for a richer taste. - Use sweet potato puree instead of pumpkin - Coconut milk instead of regular milk - Maple syrup can be replaced with honey - Almond extract instead of vanilla extract If you can’t find pumpkin, sweet potato works too. Coconut milk makes it dairy-free. Honey can sweeten the dish if you prefer. Almond extract gives a lovely twist to the flavor as well. This recipe is flexible and fun. You can mix and match to fit your taste. Enjoy creating your own version! Start by preheating your oven to 350°F (175°C). This keeps your bake from being soggy. Next, grab a 9x13 inch baking dish and lightly grease it. You can use cooking spray or a little butter. This step helps the bake come out easily after cooking. In a large mixing bowl, add 2 cups of canned pumpkin puree. Then, mix in 1/2 cup of brown sugar. Add 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt. Crack in 3 large eggs and pour in 1/2 cup of milk. You can choose regular or plant-based milk. Finally, add 1 teaspoon of vanilla extract. Whisk everything until it’s nice and smooth. Open the two cans of refrigerated cinnamon roll dough. Take each roll and cut it into quarters. This gives you bite-sized pieces. Set these pieces aside for mixing. Now, toss the cinnamon roll pieces into the pumpkin batter. Make sure each piece gets fully coated. If you like, add 1/2 cup of chopped pecans for some crunch. Pour the mixture into the greased baking dish, spreading it evenly. Bake for 30-35 minutes. Check if the center is set and the top is lightly golden. Once done, let it cool for about 10 minutes. Drizzle with maple syrup for a sweet finish! To make your Pumpkin Cinnamon Roll Bake shine, follow these tips. First, use fresh pumpkin puree if you can. It adds a rich flavor. If you prefer canned, read the label. Choose 100% pumpkin, not pie filling. Next, be sure to whisk the pumpkin mixture well. This helps all the flavors blend. When mixing in the cinnamon roll pieces, coat them fully. This ensures every bite is tasty. For extra crunch, sprinkle chopped pecans on top. They give a nice texture and flavor. Serve the bake warm straight from the oven. Drizzle maple syrup over the top for a sweet touch. If you want something creamy, add whipped cream. It brings a lovely balance to the dish. For a fun twist, try serving it with vanilla ice cream. The warm and cold mix is delightful. You can also sprinkle extra cinnamon for flavor and looks. It’s a simple way to make it special. This dish serves about eight people. Each serving is packed with flavor but also has sugar and calories. If you are watching your sugar, you can cut back on the brown sugar. You can also use a sugar substitute if you like. For a dairy-free version, swap milk for plant-based milk. If you're gluten-free, look for gluten-free cinnamon rolls. Always check labels to ensure safety. Enjoy this treat as an occasional dessert. It’s perfect for gatherings, especially in fall! {{image_2}} You can switch up the flavors in your Pumpkin Cinnamon Roll Bake. Try adding some cocoa powder for a chocolate twist. You can also mix in some apple pie spice for a fruity touch. Another fun idea is to add some orange zest. It gives a nice citrus flavor that pairs well with pumpkin. Each of these options can make your bake unique and exciting. If you want to make this bake vegan, use plant-based milk and eggs. You can use flaxseed meal mixed with water as an egg substitute. For gluten-free options, look for gluten-free cinnamon roll dough. Make sure to check the labels carefully. This way, you can enjoy the bake without worrying about gluten. Both options keep the taste delicious while catering to different diets. Top your Pumpkin Cinnamon Roll Bake with a variety of delicious toppings. A sprinkle of chopped nuts adds crunch and flavor. You can also drizzle extra maple syrup for sweetness. If you love cream cheese, consider making a simple glaze. Just mix cream cheese with a little milk and sugar. This creates a tangy contrast that makes each bite more special. To keep your Pumpkin Cinnamon Roll Bake fresh, let it cool first. Once cool, cover it well with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge for up to four days. This will help keep the flavors tasty and the texture nice. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the desired portion in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 15-20 minutes, or until warm. You can also use a microwave. Just place a single serving on a plate, cover it with a damp paper towel, and heat for about 30 seconds. Check if it needs more time. Yes, you can freeze this bake! First, let it cool completely. Cut into pieces for easy servings. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Squeeze out the air to prevent freezer burn. It can last in the freezer for about three months. When ready to eat, thaw overnight in the fridge and reheat as mentioned above. Your Pumpkin Cinnamon Roll Bake is ready when the center feels firm. You can also check for a lightly golden top. Insert a toothpick into the center. If it comes out clean, your bake is done. Let it cool for about 10 minutes before serving. This allows the flavors to settle. Yes, you can prepare your Pumpkin Cinnamon Roll Bake ahead of time. Mix the pumpkin and cinnamon roll pieces, then store it in the fridge. Just cover it well to keep it fresh. When you're ready, bake it right before serving. This makes it great for gatherings and special events. You can enjoy your Pumpkin Cinnamon Roll Bake on its own. For an extra treat, serve it with whipped cream or ice cream. A drizzle of maple syrup adds a sweet touch. You can also pair it with hot coffee or spiced tea for a cozy breakfast. Absolutely! You can use homemade cinnamon rolls if you prefer. Just cut them into bite-sized pieces like the canned rolls. The baking time may change slightly, so keep an eye on it. Homemade adds a personal touch and unique flavor to your dish. In this blog post, we explored the ingredients needed and detailed step-by-step instructions for making a pumpkin cinnamon roll bake. We shared tips for perfecting your dish and variations to suit different diets. Storing your leftovers and reheating tips ensure your bake stays fresh. Remember, you can adapt this recipe to fit your taste. Keep it fun and enjoy your delicious creation!$

Indulge in the flavors of fall with this irresistible Pumpkin Cinnamon Roll Bake! This delicious recipe combines canned pumpkin, warm spices, and soft cinnamon rolls for a cozy dessert the whole family will love. Perfect for sharing at gatherings or enjoying on a chilly morning, it’s easy to make and absolutely delightful. Click through to explore the full recipe and bring a taste of autumn to your kitchen!

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Ingredients

2 cups canned pumpkin puree

1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1/2 cup milk (or plant-based milk)

1 teaspoon vanilla extract

2 cans refrigerated cinnamon roll dough

1/2 cup pecans, chopped (optional)

1/2 cup maple syrup (for drizzling)

Instructions

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

In a large mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, nutmeg, ginger, salt, eggs, milk, and vanilla extract. Whisk until smooth and well combined.

Open the cinnamon roll dough and separate each roll. Cut each roll into quarters, creating bite-sized pieces.

Toss the chopped cinnamon roll pieces into the pumpkin mixture until they are fully coated. If desired, add the chopped pecans and mix gently.

Pour the entire mixture into the prepared baking dish, spreading it out evenly.

Bake in the preheated oven for 30-35 minutes, or until the center is set and the top is lightly golden.

Remove from the oven and let cool for about 10 minutes before drizzling with maple syrup.

Serve warm, either on its own or with a dollop of whipped cream on top for an extra treat!

Prep Time, Total Time, Servings: 15 mins | 50 mins | 8 servings

- Presentation Tips: Serve in the baking dish for a rustic look, drizzling extra maple syrup over the top just before serving. Garnish with a sprinkle of cinnamon and a few pecans for added texture and flavor.