Giant Cinnamon Roll Pumpkin Pie

Giant Cinnamon Roll Pumpkin Pie: Two Fall Icons, One Epic Dessert!

Hey friends, Jackson from Food Meld here! Raise your hand if your soul does a happy dance when you smell cinnamon rolls baking in the oven. 🙋‍♂️ Now, who else feels pure cozy joy when that first slice of velvety pumpkin pie lands on your Thanksgiving plate? ✋ What if I told you we’re smashing these autumn legends together into one jaw-dropping, showstopping dessert that’s *easier* than wrestling with traditional pie crust? Enter the Giant Cinnamon Roll Pumpkin Pie—your new holiday MVP. Imagine: a buttery, gooey cinnamon roll coiled into a crust, filled with silky-spiced pumpkin custard, and drowned in cream cheese icing. It’s like your favorite Saturday morning treat and Thanksgiving dessert had a delicious baby. No fancy pastry skills needed—just big flavor, zero stress, and guaranteed “WOW” moments. Ready to make your kitchen smell like a fall fairy tale? Let’s roll!

The Happy Accident That Started It All

Okay, story time! Picture this: It’s 5 AM on Thanksgiving Day a few years back. I’m half-asleep, trying to prep pie dough while my nephew begs for cinnamon rolls. In my caffeine-deprived haze, I grabbed the wrong tube from the fridge—cinnamon rolls instead of crescent dough. Instead of panicking, I thought: “What if…?” I unrolled those bad boys, pressed ’em into a pie dish like a giant cinnamon-y puzzle, and poured my pumpkin filling right over. The result? Pure magic. My skeptical Aunt Carol took one bite, paused, and said, “Jackson Walker, you genius troublemaker.” The pie vanished before the turkey was carved. That happy accident taught me the best kitchen rule: Sometimes, the “wrong” move leads to the *most right* flavor. Now, this mashup is my go-to for potlucks—because why choose between comfort and tradition when you can have both?

What You’ll Need (And Why!)

Gather these simple ingredients—most might already be in your pantry. Pro tip: Room-temperature ingredients blend smoother!

• 2 tubes refrigerated cinnamon roll dough (8-count each): Your shortcut to glory! The dough bakes into a caramelized, tender crust. Chef’s hack: If you’re feeling fancy, swap in homemade cinnamon roll dough—but no shame in the tube game!
• 1 cup pumpkin purée: NOT pumpkin pie filling! We want pure pumpkin. Insider tip: Squeeze excess water from homemade purée with cheesecloth to avoid soggy crust.
• ¾ cup evaporated milk: The secret to luxuriously creamy filling without curdling. Swap: Half-and-half works in a pinch, but evaporated milk gives that classic pie texture.
• ½ cup brown sugar: Deep, molasses-rich sweetness that pairs perfectly with pumpkin. Light or dark both work—dark adds more caramel notes!
• 2 large eggs: Our binding superstar. Pro move: Crack ’em into a separate bowl first to avoid shells in your filling!
• 1 tsp cinnamon + ½ tsp pumpkin pie spice: Warm, cozy, non-negotiable. Feeling adventurous? Add a pinch of cardamom or ginger!
• Cream cheese icing (from rolls or homemade): The grand finale! Upgrade: Whisk 4 oz softened cream cheese + 1 cup powdered sugar + 1 tsp vanilla + 2 tbsp milk for a tangier, richer drizzle.

Let’s Build This Beauty (Step-by-Step!)

Don’t sweat the spiral—imperfections add charm! Here’s how we create cinnamon roll alchemy:

1. Prep Your Canvas: Preheat oven to 375°F (190°C). Grease a 9-inch pie dish really well—butter or non-stick spray works. Unroll all cinnamon rolls into long strips (save icing packets!). Press overlapping seams together with your fingers to form one mega-strip. Chef’s hack: Lightly flour your fingers if the dough gets sticky!
2. Create the Cinnamon Swirl Crust: Starting from the center of the pie dish, coil your dough strip outward like a cinnamon-scented snail shell. Press edges firmly to seal gaps—no leaks allowed! Patch holes with dough scraps. Pro tip: It’s okay if it looks rustic! We’re going for flavor, not perfection.
3. Par-Bake That Bad Boy: Pop the crust into the oven for 10 minutes. Why? This sets the dough so it won’t turn soggy under the filling. Watch closely—if it puffs up, gently press it down with a spoon.
4. Whip Up the Filling: While crust bakes, whisk pumpkin purée, evaporated milk, brown sugar, eggs, cinnamon, and pumpkin pie spice in a bowl until silky-smooth. Secret weapon: Use an electric mixer for 1 minute—no lumps allowed!
5. Assemble & Bake: Pull the par-baked crust from the oven (leave oven on!). Carefully pour filling into the warm crust. Bake 35–40 minutes until edges are set but the center jiggles *slightly* like Jell-O. Guard against burns: Tent crust edges with foil if they brown too fast!
6. Icing Glory: Let pie cool for 20 minutes (warm pie = melty icing rivers!). Drizzle generously with cream cheese icing. Go big: Swirl it with a knife for Instagram-worthy streaks!

Serving Your Masterpiece

Slice this beauty warm—watch that cinnamon spiral reveal itself! Serve with extra icing for dipping and a cloud of whipped cream or vanilla ice cream. For brunch? Pair with coffee. For dessert? Add candied pecans for crunch. Pro plating tip: Wipe your knife between slices for clean cuts, and garnish plates with a dusting of cinnamon. This pie demands center stage—no fancy plating needed!

Make It Your Own (5 Tasty Twists!)

• Chocolate-Pumpkin Dream: Stir ½ cup chocolate chips into the filling before baking. Drizzle with salted caramel instead of icing!
• Nutty Crunch: Sprinkle ⅓ cup chopped pecans or walnuts into the crust before adding filling.
• Maple Kiss: Replace brown sugar with pure maple syrup + 1 tbsp flour (to thicken). Add maple extract to icing.
• Vegan Vibes: Use vegan cinnamon rolls, flax eggs (2 tbsp flaxseed + 5 tbsp water), coconut milk instead of evaporated milk, and vegan cream cheese icing.
• Mini Marvels: Press cinnamon roll pieces into muffin tins for personal pies—bake 20-25 minutes.

Jackson’s Real Talk & Tips

This recipe was born from lazy improvisation—and it’s evolved into my most requested fall dish! Early versions had filling leaks (solved by pressing seams HARD) and underbaked centers (fixed by the jiggle test). One time, my dog Luna stole a cooling pie off the counter… we still joke it’s her favorite “crime.” Lesson? Guard your dessert! Seriously though: Don’t stress the spiral. Even if it looks chaotic, it’ll taste incredible. The beauty of Food Meld is making recipes work for YOU—swap spices, add bourbon to the filling, or go nuts with toppings. Cooking’s about joy, not perfection. Now, go make memories (and maybe hide the pie from your pets)!

Your Questions, Answered!

Q: Can I make this ahead?
A: Totally! Bake the pie (without icing) 1 day ahead. Cool, cover, and refrigerate. Reheat at 300°F for 15 minutes, then add icing fresh. The crust stays surprisingly crisp!

Q: My filling cracked! Disaster?
A: No stress! Cracks happen if it overbakes or cools too fast. Just hide ’em under extra icing—it’ll taste amazing regardless.

Q: Can I use homemade pumpkin purée?
A: Absolutely! Just drain it well in a sieve overnight. Excess water = soggy crust.

Q: Crust edges burned before filling set. Help!
A: Shield those edges! After 20 minutes of baking, cover the crust rim with foil or a pie shield. If the center’s still jiggly, reduce oven temp to 350°F and bake longer in 5-min increments.

Giant Cinnamon Roll Pumpkin Pie

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• Author: Jackson Walker
• Total Time: 1 hour
• Yield: 8 1x

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Description

This over-the-top creation swirls the gooey sweetness of a giant cinnamon roll with the silky spice of pumpkin pie. The cinnamon-sugar spiral bakes right into the crust, then gets drizzled with cream cheese icing for a showstopping dessert that’s as fun to slice as it is to eat.

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Ingredients

Scale 1x2x3x

2 tubes refrigerated cinnamon roll dough (8-count each)

1 cup pumpkin purée

¾ cup evaporated milk

½ cup brown sugar

2 eggs

1 tsp cinnamon

½ tsp pumpkin pie spice

Cream cheese icing (from rolls or homemade)

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Instructions

Prep crust: Preheat oven to 375°F (190°C). Grease a 9-inch pie dish. Unroll cinnamon rolls and press into long strips. Coil them into a spiral starting from the center of the pie dish, pressing seams together to form a solid crust.

Par-bake: Bake crust for 10 min.

Make filling: Whisk pumpkin, evaporated milk, brown sugar, eggs, cinnamon, and pumpkin pie spice until smooth.

Assemble & bake: Pour filling into crust. Bake 35–40 min until set.

Finish: Cool slightly, then drizzle generously with cream cheese icing.

• Prep Time: 20 minutes
• Cook Time: 45–50 min

Nutrition

• Calories: 390 / serving
• Sugar: 34 / serving
• Sodium: 460 / serving
• Fat: 17 / serving
• Carbohydrates: 55 / serving
• Protein: 6 / serving

nutritional breakdown

Here’s an approximate nutritional breakdown for 1 slice of Giant Cinnamon Roll Pumpkin Pie, assuming 8 servings and using standard refrigerated cinnamon rolls, canned pumpkin purée, evaporated milk, brown sugar, eggs, spices, and cream cheese icing from the rolls.

Per Serving (1/8 of pie):

• Calories: ~390 kcal

• Protein: ~6 g

• Carbohydrates: ~55 g

  • Sugar: ~34 g

• Fat: ~17 g

  • Saturated Fat: ~7 g

• Fiber: ~2 g

• Sodium: ~460 mg

Notes:

• Using homemade or reduced-sugar icing will drop sugar and calorie counts.

• Swapping in low-fat evaporated milk and reduced-fat cream cheese icing can shave off a few grams of fat.

• If you want a lower-carb twist, use a low-carb cinnamon roll dough and monk fruit brown sugar substitute.

Do you want me to also make a low-carb / keto-friendly nutrition breakdown for this recipe so it’s ready for multiple audiences?

Final Thoughts

This Giant Cinnamon Roll Pumpkin Pie isn’t just dessert—it’s a full-on holiday experience. It’s got the nostalgia of a Saturday morning cinnamon roll, the cozy tradition of pumpkin pie, and the kind of wow-factor that makes your guests whip out their phones before they take a bite. Best of all, it’s forgiving, flexible, and secretly simple, so you can spend more time making memories and less time fussing over pastry perfection.

Whether you serve it warm with a cloud of whipped cream, dress it up with candied pecans, or sneak a slice cold the next morning with coffee, this mashup delivers fall comfort in every bite. And who knows? Just like in my kitchen, it might become the one recipe everyone begs you to bring year after year.