Pumpkin Pie Bubble Up Bake

Prep Time: 15 min
Total Time: 60 min
Servings: 8

An easy pumpkin-infused bubble-up bake perfect to serve for the holidays or an extra-special breakfast.


  • 1 package (250 g) cream cheese, cubed
  • 1/3 cup (75 mL) canned pure pumpkin (not pumpkin pie filling)
  • 1/2 cup (125 mL) icing sugar
  • 1 1/2 teaspoons (7 mL) pumpkin pie spice
  • 1 can (5 count) Pillsbury™ Grands!™ refrigerated Cinnamon Rolls With Icing


  1. Heat oven to 350°F (180°C). Spray 13x9-inch (3 L) glass baking dish with cooking spray.
  2. In large microwavable bowl, mix cream cheese, pumpkin, icing sugar and pumpkin pie spice. Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened. Stir until smooth.
  3. Separate dough into 5 rolls; set aside icing. Cut each cinnamon roll into 6 pieces; gently stir into pumpkin mixture. Spoon into baking dish.
  4. Bake 26 to 30 minutes or until golden brown around edges and dough is baked through. Let stand 10 minutes. Transfer icing to resealable food-storage plastic bag. Cut 1 corner with kitchen scissors, and drizzle on top.

Expert Tips

  • Like chocolate with your pumpkin? Top with 1/2 cup (125 mL) semisweet chocolate chips before baking.
  • Bubble-up bakes are best served warm.