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Pumpkin Pie Bubble-Up Breakfast Bake

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Pumpkin Pie Bubble-Up Breakfast Bake
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 8
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An easy pumpkin-infused bubble-up bake perfect to serve for the holidays or an extra-special breakfast.

Ingredients

1
package (8 oz) cream cheese, cubed
1/3
cup canned pumpkin (not pumpkin pie mix)
1/2
cup powdered sugar
1 1/2
teaspoons pumpkin pie spice
1
can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In large microwavable bowl, mix cream cheese, pumpkin, powdered 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.
Tips  

Like chocolate with your pumpkin? Top with 1/2 cup semisweet chocolate chips before baking.

Bubble-up bakes are best served warm.

Nutrition Information 
No nutrition information available for this recipe
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