Pumpkin Cinnamon Roll Bake

5 from 1 vote

Only 15 minutes until this Pumpkin Cinnamon Roll Bake is ready for the oven. You'll love the brown sugar oatmeal streusel baked on top!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Servings:

Calories: 304kcal

Author: Julie Clark

Ingredients

1 tube Annie's Homegrown Organic Cinnamon Rolls 5 count
1 cup solid-pack pumpkin
3 large eggs
2/3 cup 2% milk
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
2 tablespoons granulated sugar

For the streusel:

1/3 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup packed brown sugar
2 tablespoons cold butter

Instructions

Preheat the oven to 350 degrees.
Spray a deep dish, 9-inch pie plate with cooking spray.
Open the tube of cinnamon roll dough. Set the glaze aside and cut the cinnamon rolls into quarters.
Place the quartered cinnamon roll pieces in the prepared pie plate.
In a small bowl, whisk together the pumpkin, eggs, milk, vanilla, pumpkin pie spice and sugar until well blended.
Pour the pumpkin mixture overtop the cinnamon rolls.
In another bowl, mix together the flour, oats and brown sugar.
Use a pastry blender to cut in the cold butter until there are coarse crumbs.
Sprinkle the streusel overtop the pumpkin.
Bake for 35-38 minutes.*
Allow the cinnamon roll bake to cool for 5 minutes, then drizzle the glaze overtop.
Serve warm.

Video

Notes

*Baking time will depend on the size baking pan you have. If you don't have a deep dish pie plate, bake in an 8x8 baking pan. The cinnamon roll bake is done when the cinnamon rolls are baked and the pumpkin pie filling is set in the center of the pan.

Nutrition