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Pumpkin Pie Bubble-Up Bake

FallOvenVegetarian

Time: 1 hour

Yield: 8 servings

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About

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?

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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 9x13-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.

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