Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe)
Pumpkin Stuffed Rolls are warm, gooey, and so easy to put together! Make pumpkin pie bread in under an hour for the perfect fall treat.
Ingredients
- 12 white dinner roll dough balls thawed
- 3 tablespoons cream cheese softened
- 1 1/3 cups powdered sugar divided
- 1/3 cup + 4 tablespoons light brown sugar packed, divided
- 1 large egg
- 1/2 cup pure pumpkin puree
- 1 1/4 teaspoons vanilla extract divided
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted
- 3 tablespoons heavy cream
- Flour for dusting
Instructions
- Preheat the oven to 350°F. Take the frozen dinner rolls out to thaw. Place the cream cheese in a medium-sized bowl and mix on medium speed with a hand mixer until creamy, 1 minute. Add ⅓ cup of the powdered sugar and mix in to combine. Add ⅓ cup of the brown sugar, egg, pumpkin, 1 teaspoon vanilla, pumpkin spice, and cinnamon, mix until combined fully and smooth, set aside.
- Grease an 8x8 baking dish with cooking spray and set aside. Once the dough is thawed, lightly dust a clean work surface and roll out or use your hands to form the dough balls into a flat circle about 4 inches wide. Add about 1 tablespoon of the pumpkin filling. Gather the dough around the filling and pinch the seams together. Gently roll into a ball and place it into the baking dish seam side down. Repeat with the remaining dough balls and filling. Brush the tops with the melted butter. Sprinkle the remaining 4 tablespoons of brown sugar on top. Bake for 30-35 minutes until golden brown.
- While the bombs are baking, make the glaze. Place the remaining 1 cup of powdered sugar into a medium-sized bowl with ¼ teaspoon of vanilla, and heavy cream. Whisk to combine until smooth.
- Let the bombs cool slightly and top with the glaze to serve.
Video
Nutrition
Serving: 1 | Calories: 246cal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 246mg | Sugar: 20g | Fiber: 2g | Calcium: 95mg | Iron: 2mg