Ingredients
Scale
The key to this dish lies in selecting the right ingredients, ensuring each bite is as rich and satisfying as the last. Here’s what you’ll need:
- 2 cans of refrigerated cinnamon roll dough
- 1 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
- 1/4 cup maple syrup
- 1/2 cup heavy cream
Opt for fresh pumpkin puree if possible, as it adds a depth of flavor that canned varieties sometimes lack. Feel free to substitute pecans with walnuts or leave them out entirely if you prefer a nut-free version.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Open the cinnamon roll cans and set the icing aside. Cut each roll into quarters and place them in the baking dish.
- In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract. Stir until well combined.
- Pour the pumpkin mixture over the cinnamon roll pieces, ensuring they are well coated. Sprinkle with chopped pecans if using.
- Drizzle maple syrup over the top and pour the heavy cream evenly across the dish.
- Bake for 25-30 minutes, or until golden brown and the center is set.
- Remove from the oven and let cool for a few minutes. Drizzle with reserved icing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
