Samantha Nicole Fall in love with a dessert everyone excitedly waits all year to enjoy! What happens when you take some refrigerated cinnamon rolls, pumpkin purée, and cream cheese, and combine them? Well, Pumpkin Pie Bubble-Up Bake, of course; just the best seasonal treat that’s both easy to make and incredibly delicious. Pumpkin Pie Bubble-Up Bake has the warmth of cinnamon sugar, the creamy richness of cream cheese, and the spiced seasonal delight of pumpkin… who could say no to that?
Ingredients
- 1 (8-ounce) package cream cheese, cubed
- 1/3 cup canned pumpkin
- 1/2 cup powdered sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 (17.5-ounce, 5-count) can refrigerated cinnamon rolls with icing packet
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease 9×13-inch glass baking dish with cooking spray.
Step 3 –In large microwaveable bowl, add the cream cheese, the pumpkin, the powdered sugar and the pumpkin pie spice and microwave, uncovered, on high stirring after 30 seconds, until softened, about 1 minute.
Step 4 –Stir the pumpkin mixture until smooth.
Step 5 –Separate the cinnamon roll dough into 5 rolls and set aside the icing packet.
Step 6 –Cut each of the cinnamon rolls into 6 pieces and gently stir the pieces into the pumpkin mixture.
Step 7 –Spoon the pumpkin-cinnamon roll mixture into the prepared baking dish.
Step 8 –Bake until golden-brown around the edges and the cinnamon rolls are baked through, about 26-30 minutes.
Step 9 –Let the bake stand for 10 minutes.
Step 10 –Drizzle the icing on top.
Step 11 –Serve.
