Pumpkin Roll Cinnamon Bake
Pumpkin Cinnamon Roll Bake ~ Quick and Easy Breakfast Perfect for the Fall! Cinnamon Rolls Loaded with a Cinnamon Pumpkin Filling! Grab a Cup of Coffee and Enjoy!
Servings: 8
Calories: 324kcal
Ingredients
- 2 8-count tubes refrigerated cinnamon roll dough, with icing
- 3 large eggs
- 3/4 cup pumpkin puree
- 1/2 c. Silk Almond Creamer
- 1/2 c. light brown sugar packed
- 1/4 c. granulated sugar
- 1 Tbsp pumpkin pie spice
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat oven to 375 degrees.
- Spray a 9x9 inch baking dish with non-stick spray; set aside.
- Cut each cinnamon roll dough into quarters. Arrange in prepared pan; set aside.
- In a medium sized bowl whisk together eggs, pumpkin puree, creamer, brown sugar, granulated sugar, pumpkin pie spice, nutmeg, vanilla, and salt.
- Evenly pour the mixture over the cinnamon rolls.
- Place pan in oven and bake for 45-60 minutes or until top is golden brown and cinnamon rolls are baked through. If it is starting to brown to fast please cover with tin foil during last 15 minutes.
- Remove from oven and drizzle icing over cinnamon roll bake.
- Serve immediately. Cinnamon rolls are best warm and fresh but will keep airtight at room temp for up to 3 days.
Video
Nutrition
Calories: 324kcal | Carbohydrates: 53g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 382mg | Fiber: 4g | Sugar: 21g