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Pumpkin-Cinnamon Roll Bake

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Pumpkin-Cinnamon Roll Bake
  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 12
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Pumpkin pie for breakfast? Yes, please! Cinnamon roll pieces baked in a pumpkin-spiced custard and topped with icing, pecans and cinnamon whipped cream--soon to become a fall favorite for breakfast or brunch.
Updated Apr 27, 2021

Ingredients

Cinnamon Roll Bake

  • 2 cans (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)
  • 3 eggs, slightly beaten
  • 1 1/4 cups half-and-half
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup chopped pecans

Cinnamon Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
Make With
Make With
Pillsbury Grands! Cinnamon Rolls

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    Separate cans of dough into 10 rolls; refrigerate 2 icing containers. Cut each roll into 6 pieces; place in dish.
  • 3
    In medium bowl, beat eggs, half-and-half, pumpkin, granulated sugar and pumpkin pie spice with whisk until blended. Pour over pieces in dish; stir to distribute mixture and coat pieces with egg mixture.
  • 4
    Bake 35 to 39 minutes or until deep golden brown. Let stand 15 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until icing is drizzling consistency. Drizzle icing, and sprinkle pecans over top of bake.
  • 5
    Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, cinnamon and vanilla. Increase speed; beat mixture until stiff peaks from. Use large spoon for serving. Serve pieces with whipped cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra flavor, toast the pecans! To toast pecans, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • tip 2
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Nutrition

420 Calories, 19g Total Fat, 6g Protein, 55g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
470mg
20%
Potassium
100mg
3%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
9%
Sugars
28g
Protein
6g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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