Description
Soft cinnamon rolls bathe in a spiced pumpkin custard that melds autumn warmth with sweet dough. Baked until edges glow golden, then drizzled with a silky cream cheese glaze for tangy richness in every mouthful.
Ingredients
- 12 count refrigerated cinnamon rolls
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup milk
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons melted butter
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Open cinnamon roll package and arrange rolls cut-side down in the dish.
- In a medium bowl whisk pumpkin puree, eggs, milk, brown sugar, cinnamon, nutmeg, salt, and melted butter until smooth.
- Pour pumpkin mixture evenly over the arranged cinnamon rolls.
- Bake for 25 to 30 minutes until the casserole is set and edges turn golden.
- While the bake is in the oven, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
- Remove the bake from the oven and let stand for 5 minutes.
- Drizzle the cream cheese glaze over the warm bake before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture.
- Allow the bake to cool slightly before adding the glaze to prevent it from melting off.
- For extra texture, sprinkle chopped pecans or walnuts over the glaze.
- Store leftovers covered in the refrigerator for up to 3 days.