Ingredients
- 2 cans of refrigerated cinnamon rolls (with icing)
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
Feel free to substitute the heavy cream with half-and-half or almond milk for a lighter version. The pecans add a wonderful crunch, but you can leave them out or swap them for walnuts if you prefer.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Open the cans of cinnamon rolls and set aside the icing. Cut each roll into quarters and place them evenly in the prepared dish.
- In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture over the cinnamon roll pieces, ensuring they are well coated. Use a spatula to gently mix everything together.
- Sprinkle the chopped pecans over the top for an extra layer of texture.
- Bake in the preheated oven for 25-30 minutes, or until the rolls are puffed and golden brown and the pumpkin mixture is set.
- Remove from the oven and let it cool for about 10 minutes. Drizzle the reserved icing over the top before serving.
As my abuela always said, cooking is about using all your senses. Keep an eye on the bake during the last few minutes to make sure it doesn’t overcook.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International