Pumpkin Pie Bubble Up Bake

pumpkin pie bubble up bake Breakfast
Pumpkin Pie Bubble Up Bake
  • Prep 15 min
  • Total 60 min
  • Servings 8

An easy pumpkin-infused bubble-up bake perfect to serve for the holidays or an extra-special breakfast. ...MORE + LESS -


1 package (250 g) cream cheese, cubed
1/3 cup (75 mL) canned pure pumpkin (not pumpkin pie filling)
1/2 cup (125 mL) icing sugar
1 1/2 teaspoons (7 mL) pumpkin pie spice
1 can (5 count) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing


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  • 1
    Heat oven to 350°F (180°C). Spray 13x9-inch (3 L) glass baking dish with cooking spray.
  • 2
    In large microwavable bowl, mix cream cheese, pumpkin, icing sugar and pumpkin pie spice. Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened. Stir until smooth.
  • 3
    Separate dough into 5 rolls; set aside icing. Cut each cinnamon roll into 6 pieces; gently stir into pumpkin mixture. Spoon into baking dish.
  • 4
    Bake 26 to 30 minutes or until golden brown around edges and dough is baked through. Let stand 10 minutes. Transfer icing to resealable food-storage plastic bag. Cut 1 corner with kitchen scissors, and drizzle on top.

Expert Tips

  • Like chocolate with your pumpkin? Top with 1/2 cup (125 mL) semisweet chocolate chips before baking.
  • Bubble-up bakes are best served warm.

Nutrition Information

Nutrition Facts

Serving Size: 8 servings
% Daily Value
Total Fat
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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