Description
A cozy and easy-to-make 2 Ingredient Pumpkin Cinnamon Roll Bake, perfect for autumn mornings or holiday brunches.
Ingredients
Scale
- 2 Refrigerated Cinnamon Bun Dough (8 count)
- 1 Cup Pumpkin Pie Filling
- 3/4 Cup Pecans, lightly chopped (optional)
Instructions
- Preheat the oven to 350 degrees and spray the baking dish with non-stick cooking spray.
- Open the dough tubes and set aside the icing pots. Separate the dough disks and with a knife, cut each disk into 6 pieces. Add them to a bowl.
- Add the pumpkin pie filling to the dough pieces and mix well.
- Incorporate the pecans into the mixture if you’re using them in this recipe.
- Transfer the mixture to the prepared pie dish.
- Bake for 45 – 50 minutes or until the dough pieces are cooked through.
- Remove from the oven and let cool for a bit.
- Drizzle the icing over the cinnamon roll bake, and serve.
Notes
For added flavor, consider adding chocolate chips or spices like nutmeg and cloves. Serve with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 12g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
Keywords: pumpkin, cinnamon rolls, fall recipes, easy dessert, holiday baking