Description
A cozy, fall‑inspired breakfast bake combining soft cinnamon roll pieces with pumpkin spice custard and a sweet glaze.
Ingredients
- 2 (17.5 oz) tubes refrigerated cinnamon roll dough (with icing)
- 3 large eggs
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup milk or half‑and‑half
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup confectioners’ (powdered) sugar
- 2 tablespoons cream or milk (for glaze)
Instructions
- Preheat oven to 375 °F (190 °C). Line a 9×9‑inch (or similar) baking pan with foil and spray with cooking spray.
- Unroll the cinnamon roll dough, then cut each roll into about 9 pieces. Scatter the pieces in the prepared pan (separating them so they don’t stick too much).
- In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
- Pour the pumpkin‑egg mixture evenly over the cinnamon roll pieces.
- If the icing packets that came with the rolls are cold, warm them slightly (e.g. 10–15 seconds in microwave) and drizzle over the pan.
- Place the pan on a baking sheet (to catch any overflow) and bake for ~40 minutes, or until the center is set and the top is lightly golden.
- While the bake cools slightly, prepare the glaze: whisk together confectioners’ sugar and cream (or milk) until smooth.
- Drizzle the glaze over the warm bake. Serve immediately (optionally with whipped cream or ice cream).
Notes
- Use plain pumpkin puree, **not** pumpkin pie filling (which is pre‑sweetened and spiced). :contentReference[oaicite:0]{index=0}
- You can assemble ahead and refrigerate for up to 24 hours before baking, but bake sooner rather than later. :contentReference[oaicite:1]{index=1}
- Storage: store airtight at room temperature for up to 5 days. Reheat gently before serving. :contentReference[oaicite:2]{index=2}
- You may substitute part of the milk with cream for a richer custard, or use lower‑fat milk to lighten it slightly.
Nutrition
- Serving Size: 1
- Calories: 419 cal
- Sugar: 43 g
- Sodium: 346 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
