2 Ingredient Pumpkin Cinnamon Roll Bake

Warm flavors of pumpkin pie and cinnamon are mixed with tender sweet bread with a sweet gooey topping in this 2 ingredient pumpkin cinnamon roll bake. Served warm or cold, this dessert recipe couldn’t be any easier for fall.

Easy Pumpkin Cinnamon Roll Bake

You know how I love minimal ingredient recipes, and this delicious pumpkin dessert doesn’t disappoint. It reminds me of my Mini Pecan Caramel Monkey Bread recipe, but with a fall twist, and much easier to make.

I’ve added chopped pecans to this cinnamon roll casserole, but they’re optional. The dessert will still taste delicious without them, but it will be divine with the pecans if you add them.

Ingredients and Substitutions

• Pillsbury Cinnamon Rolls: I used the 8-count tube. Be sure to purchase the kind that comes with the icing inside the tube. Store-brand refrigerated cinnamon rolls should work as well as long as the weight of the tubes is comparable.
• Pumpkin Pie Filling: I’ve seen other recipes that use pumpkin only, but I find the filling is a bit too wet and I also appreciate the extra spices and sweetness in the canned pie filling.
• Pecans: Using pecans is optional but I think the texture the nuts provide is a nice contrast to the soft gooey bread. They should be lightly chopped. If pecans aren’t your jam, try using walnuts.

Equipment

9″ Deep Dish Pie Plate – Alternatively, I have used an 8×8 square pan.
Knife – For cutting the dough disks into pieces.

How To Make A Pumpkin Cinnamon Roll Bake

• STEP 1: Prep: Preheat the oven and grease a 9″ pie pan liberally with butter or non stick spray.
• STEP 2: Cut Dough: Unwrap the cinnamon dough and set the icing aside. Cut every dough disk in the tube (8) into 6 pieces each. Place into a medium-sized bowl.
• STEP 3: Add Pie Filling: Use mix one cup of the pie filling into the bowl with the dough pieces.
• STEP 4: Add Nuts: Add the pecans into the mix.
• STEP 5: Bake: Transfer everything into the pie dish and bake.
• STEP 6: Icing: Drizzle the icing over the dessert when baked and cooled.

SALTYPOT TIP: You can drizzle the icing over the pan when it’s still warm, but I find it melts easily and loses it’s nice white color. If you are serving the dessert right away, go ahead and drizzle the icing over top, it will still taste delicious.

NOTE: All the exact ingredient amounts and more detailed instructions along with recipe notes will be included in the printable recipe card at the bottom of this post.

Serving And Storing

Serving this cinnamon roll bake for dessert, snack or even breakfast (hey, who am I to judge!) is absolutely perfect when warm or at room temperature.

To warm up the dessert slightly, simply put it in the microwave for about 15-20 seconds.

Adding a dollop of ice cream or whipped cream is a great idea to gild the lily but isn’t required to enjoy this dessert.

To store, keep the pan or container you keep the leftovers in, covered very well. Air will dry out the dessert, making it not as nice to eat. It will stay nice in the fridge for about 4 days. Bring it to room temperature out of the fridge or warm it in the microwave before serving.

I don’t recommend freezing this dessert.

Did you make this easy 2 Ingredient Pumpkin Cinnamon Roll Bake recipe? Please leave a ***** star rating in the recipe card below and leave a comment giving me your thoughts about it! Thank you for stopping by The Salty Pot today and I hope you have a wonderful day!

~Joanne