Pumpkin-Cinnamon Roll Bake
Prep Time: 15 min
Total Time: 1 hr 10 min
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 favourite for breakfast or brunch.
Cinnamon Roll Bake
- 2 cans (8 count each) Pillsbury™ refrigerated Cinnamon Rolls With Icing
- 3 eggs, slightly beaten
- 1 1/4 cups half-and-half
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 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
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Separate cans of dough into 10 rolls; refrigerate 2 icing containers. Cut each roll into 6 pieces; place in dish.
- 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.
- 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.
- Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in icing sugar, cinnamon and vanilla. Increase speed; beat mixture until stiff peaks from. Use large spoon for serving. Serve pieces with whipped cream.
- For extra flavour, 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.
- You can freeze leftover pumpkin in an airtight container for your favourite recipes. Just thaw and stir before adding.