Ingredients with Measurements:
- 1 can of refrigerated cinnamon rolls
- 1 cup of pumpkin puree
- 1/2 cup of brown sugar
- 1/4 cup of unsalted butter, melted
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1 egg
Special equipment needed:
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan.
2. Open the can of cinnamon rolls and set aside the icing.
3. In a mixing bowl, whisk together the pumpkin puree, brown sugar, melted butter, pumpkin pie spice, vanilla extract, salt, and egg until well combined.
4. Pour the pumpkin mixture into the greased cake pan.
5. Unroll the cinnamon rolls and place them on top of the pumpkin mixture, slightly pressing them down.
6. Bake the cake for 25-30 minutes or until the cinnamon rolls are golden brown and the pumpkin mixture is set.
7. Let the cake cool for 5 minutes before drizzling the icing that came with the cinnamon rolls on top.
8. Serve warm and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 330
Fat: 15g
Carbohydrates: 45g
Protein: 3g
Sodium: 480mg
Sugar: 28g
Substitutions for ingredients:
- Instead of pumpkin puree, you can use sweet potato puree or butternut squash puree.
- Instead of brown sugar, you can use granulated sugar or coconut sugar.
- Instead of unsalted butter, you can use salted butter or coconut oil.
- Instead of pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and cloves.
Variations:
- Add chopped pecans or walnuts on top of the cake before baking.
- Add a layer of cream cheese frosting on top of the cake after it has cooled.
- Use a different flavor of refrigerated cinnamon rolls, such as apple or blueberry.
Tips and tricks:
- Make sure to slightly press down the cinnamon rolls on top of the pumpkin mixture to ensure they bake evenly.
- If the cinnamon rolls are browning too quickly, cover the cake with aluminum foil halfway through baking.
- Serve the cake warm with a scoop of vanilla ice cream for an extra treat.
Storage instructions:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and sprinkle some powdered sugar on top for a festive touch.
Garnishes:
Sprinkle some chopped nuts or cinnamon on top of the cake before serving.
Pairings:
Serve the cake with a hot cup of coffee or tea.
Suggested side dishes:
Serve the cake as a dessert after a meal or as a sweet breakfast treat with a side of bacon or sausage.
Troubleshooting advice:
- If the cake is not cooked through after the recommended baking time, continue baking for an additional 5-10 minutes.
- If the cinnamon rolls are burning on top, cover the cake with aluminum foil and continue baking until the pumpkin mixture is set.
Food safety advice:
Make sure to refrigerate any leftover cake within 2 hours of baking to prevent bacteria growth.
Food history:
Cinnamon rolls have been around since the Middle Ages, but the modern version we know today originated in Sweden in the 1920s. Pumpkin spice, on the other hand, has been a popular flavor in the United States since the 1950s.
Flavor profiles:
This cake is sweet, spicy, and pumpkin-flavored with a hint of cinnamon.
Serving suggestions:
Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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