If you’re looking for a delightful and easy dessert, the 2 Ingredient Pumpkin Cinnamon Roll Bake is a perfect choice! This cozy dish combines the warm flavors of cinnamon and pumpkin, making it ideal for fall or any time you crave a sweet treat. With just two main ingredients, you can whip up a delicious dessert without much fuss.
Why Make This Recipe
This recipe is a winner for several reasons. First, it’s incredibly simple and requires minimal effort—perfect for busy days. Second, it combines two favorite flavors: pumpkin and cinnamon, evoking that warm, homey feeling. Lastly, using refrigerated dough makes it accessible for anyone, even if you’re not a skilled baker. It’s an easy way to impress family and friends with a delicious homemade dessert!
How to Make 2 Ingredient Pumpkin Cinnamon Roll Bake
Ingredients:
- 2 Refrigerated Cinnamon Bun Dough (8 count)
- 1 Cup Pumpkin Pie Filling
- 3/4 Cup Pecans, lightly chopped (optional)
Directions:
- Preheat the oven to 350 degrees Fahrenheit and spray a baking dish with non-stick cooking spray.
- Open the cinnamon bun dough tubes and set the icing pots aside.
- Separate the dough disks and use a knife to cut each disk into 6 pieces. Place them into a mixing bowl.
- Add the pumpkin pie filling to the dough pieces and mix until well combined.
- If you’re using pecans, add them to the mixture and stir gently.
- Transfer the mixture to the prepared baking dish.
- Bake for 45 to 50 minutes or until the dough pieces are fully baked and cooked through.
- Once baked, remove from the oven and let it cool for a few minutes.
- Drizzle the icing over the cinnamon roll bake using a spoon, and serve warm.
How to Serve 2 Ingredient Pumpkin Cinnamon Roll Bake
This delightful bake can be served warm, straight out of the oven. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. You can also enjoy it with a cup of coffee or tea, making it perfect for breakfast or dessert.
How to Store 2 Ingredient Pumpkin Cinnamon Roll Bake
To store any leftovers, place them in an airtight container and refrigerate. It can be kept for up to three days. When ready to eat, you can warm it in the microwave for a few seconds to enjoy it hot again.
Tips to Make 2 Ingredient Pumpkin Cinnamon Roll Bake
- Make sure to mix the pumpkin filling well with the dough pieces for an even flavor.
- For a bit more sweetness, you can sprinkle some sugar on top before baking.
- If you want a more decadent version, consider adding chocolate chips to the mixture.
Variation
You can easily customize this recipe by adding various toppings like chocolate chips, dried cranberries, or even swapping out the pecans for walnuts. Adjusting the spices can also give it a unique twist—try adding nutmeg or ginger for more flavor.
FAQs
-
Can I use homemade cinnamon roll dough?
Yes, you can, but the cooking time may vary. Just ensure the dough is rolled out and cut into pieces similar to the refrigerated version. -
Is there a way to make this recipe healthier?
You can use whole wheat cinnamon rolls and reduce the sugar in the pumpkin pie filling for a healthier twist. -
Can I freeze the leftovers?
Yes, you can freeze the bake. Just make sure it’s fully cooled, then wrap it in plastic wrap and foil before placing it in the freezer. Enjoy within three months for the best quality.
2 Ingredient Pumpkin Cinnamon Roll Bake
Ingredients
Method
- Preheat the oven to 350°F and spray a baking dish with non-stick cooking spray.
- Open the cinnamon bun dough tubes and set the icing pots aside.
- Separate the dough disks and cut each disk into 6 pieces. Place them into a mixing bowl.
- Add the pumpkin pie filling to the dough pieces and mix until well combined.
- If using pecans, add them to the mixture and stir gently.
- Transfer the mixture to the prepared baking dish.
- Bake for 45 to 50 minutes or until the dough pieces are fully baked and cooked through.
- Once baked, remove from the oven and let it cool for a few minutes.
- Drizzle the icing over the cinnamon roll bake using a spoon and serve warm.