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.
Ingredients
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)
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