Cinnamon roll pumpkin bake
This cinnamon roll pumpkin bake combines two fall favorites into one easy and delicious dish. Fluffy cinnamon rolls are soaked in a rich pumpkin custard and baked to golden perfection. With hints of vanilla, brown sugar, and pumpkin spice, this is the perfect cozy breakfast or dessert to celebrate the season.
Ingredients
- 2 8 ct. cans of cinnamon rolls, cut into quarters
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Line a square baking dish with parchment.
- Place the quartered cinnamon rolls into the baking dish, spreading them around evenly.
- For the pumpkin mixture, in a large mixing bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, salt, and vanilla.
- Pour this mixture over the cinnamon rolls.
- Place the square dish on a baking sheet in case of over flow, and bake 45-50 minutes, until the cinnamon rolls are all cooked through.
- For best results, tent the dish with foil halfway through baking to prevent over browning the top.