Cinnamon Pumpkin Crumble
Cinnamon Pumpkin Crumble – frozen cinnamon rolls smothered in pumpkin pie mix, spices, and a crispy-crunchy streusel, then baked to perfection and served with a drizzle of cream cheese frosting and caramel!
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Is it breakfast, is it dessert? This Cinnamon Pumpkin Crumble can be a decadent breakfast or delicious dessert, either way, you are going to want to make it! The crumble alone has me swooning over this dish!
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This Cinnamon Pumpkin Crumble is a combination of frozen cinnamon rolls that are smothered in pumpkin pie mix, spices, and a crispy-crunchy streusel, then baked to perfection and served with a drizzle of cream cheese frosting and caramel! Drool-worthy!
I even took it to a church party and had 3 people asking me for the recipe! It’s ridiculously good. For real! And so easy too! You non-bakers can get excited about this dessert!
The cinnamon rolls are from Rhodes, which is what makes this recipe so simple and fabulous! Transform ordinary cinnamon rolls into this extraordinarily delicious pumpkin crumble dessert! You are going to love it!
Cinnamon Pumpkin Crumble
Ingredients
- 9 Rhodes Anytime! Cinnamon Rolls
- 2 cups (522 g) pumpkin pie mix
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Crumble:
- ½ cup (113 g) butter, softened
- ½ cup (100 g) brown sugar, gently packed
- ½ cup (60 g) all-purpose flour, (stir, spoon & level)
- 1 cup (80 g) old fashioned oats
- 1 cup (112 g) chopped pecans
- 1 packet cream cheese frosting, (included with rolls)
- ¼ cup (82 g) caramel ice cream topping
Instructions
- Arrange frozen rolls in 3 rows of 3 in a sprayed 9 x 13-inch baking pan. Combine pumpkin pie mix, cinnamon and nutmeg. Spread evenly over rolls.
- Combine crumble ingredients and sprinkle over pumpkin pie mixture.
- Bake at 350°F 40 minutes. Drizzle with 1 packet cream cheese frosting and caramel topping while still warm.
Notes
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Hello! These look amazing! I was wondering if I could perhaps make the pumpkin pie filling and the crumb topping ahead of time and store it in the fridge overnight? I want to make this for Christmas morning but I don’t want to have to miss gift opening or have a bunch of hungry kids 😅 Thanks!Happy Christmas 🎄
Yes, definitely. So the pumpkin pie mix is pre-made in a can. You can see the picture of the Libby’s can in my post. It’s not just the pumpkin puree. It’s sweetened with some spices already and is thicker than if you were to add the evaporated milk and eggs required for making a pie. Just use the pumpkin pie mix, straight from the can with the additional cinnamon and nutmeg in my recipe. I’d keep the streusel in a bowl covered with plastic wrap at room temperature, so it doesn’t clump up in the fridge. It’s pretty quick to throw together. You might even be able to get away with assembling the whole thing the day before and putting it in the fridge overnight. Good luck and enjoy!
Oh my gosh, can I even describe how badly I’m craving a plateful of this awesomeness this morning?! Absolutely dying over that crumble and cream cheese icing!
It’s pretty dang delicious! I HAD to share it!
This looks incredible! Anything with a crumble topping always leaves me swooning too and this one looks just perfect! Can’t wait to check out the recipe!
Yes, the crumble is to die for!
So perfect for Christmas morning! This sounds amazing!
Definitely! Thanks Mallory!
This is definitely drool-worthy! That topping is over the top perfection. You have made my stomach growl. Heading over for the recipe!
The topping…was amazing! And it’s such an easy recipe! 🙂