Pumpkin Pie Bubble-Up Bake


  • 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


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.