CREATING THIS BEAUTIFUL PUMPKIN PIE BREAKFAST BRAID IS “EASIER THAN PIE!”
This post has been sponsored by Pillsbury. All thoughts and opinions are my own.
Moms—I’m talking specifically to you. Imagine pulling this beautiful braided loaf out of the oven on Christmas morning (or Thanksgiving!) and presenting it to your family. Now imagine it only took you 15 minutes to make it the night before, after a quick stop at Walmart for a few simple ingredients!
This pretty Pumpkin Pie Breakfast Braid is made so simple by using dough from two cans of Pillsbury Grands! Cinnamon Rolls Original. The filling is made with pumpkin puree, cream cheese, sugar and pumpkin pie spice mixed together. That’s it! So simple and sooooo yummy! What’s even better is that if you plan ahead, you can just order all the ingredients with Walmart’s Online Grocery Pickup—a service I use on a weekly basis. It’s LIFE CHANGING I’M TELLING YOU….. (Just click on “Free Grocery Pickup” when you locate your nearest store online.)
Do you JUMP every time you pop open a can of dough with a spoon? I sure do, no matter how ready I think I am! So have fun opening those cans, and let me show you how easy it is to create this beautiful looking pastry.
HOW TO MAKE A PUMPKIN PIE BREAKFAST BRAID WITH PILLSBURY GRANDS! CINNAMON ROLLS
Making this “braided” looking loaf is really cool, so grab the kids or grandkids and have fun! Don’t be afraid to get your hands a little dirty. Cover an entire flat baking sheet with parchment paper, open a can of cinnamon rolls, and gently unroll all five cinnamon rolls together onto the parchment paper. Set the icing container aside for now.
Cut all five long strips of dough directly in half to create 10 short strips, approximately 10 inches long. (I’m sorry I didn’t measure them, just my best “guestimate”.) Move half the strips of cinnamon roll and line them up underneath the others in parallel fashion, as shown below. Repeat the process with the second can of Grands! Cinnamon Rolls and add more strips of dough until you can’t fit anymore onto your parchment paper. (I used a can and a half.) Try to ensure the strips are all pushed together so there are no gaps between them (especially in the middle).
Next, mix all the filling ingredients together in a medium sized bowl until no streaks of orange or white remain.
Drop large spoonfuls of pumpkin cream cheese filling down the center of your cinnamon roll strips.
Smooth the filling to about 3 inches wide right down the center, all the way from top to bottom. Now fold the topmost left strip of cinnamon roll dough over the filling so the end is touching the dough on the other side. I didn’t quite get this one folded over far enough.
Now repeat with the topmost strip of dough on the right side, crossing it over the filling and the first dough strip.
Repeat this process all the way down the loaf, covering the filling. It’s ok if there’s a little bit of filling peeping through some gaps, this stuff doesn’t get runny when it’s baked so it won’t ‘leak out’.
CREATE FUN HOLIDAY MEMORIES WITH YOUR FAMILIES AROUND THIS RECIPE!
At this point, you can cover the braided loaf with plastic wrap and place it in the fridge overnight. Then pop it in the oven in the morning and show off your mad make-ahead skills. This would be a fun Christmas Eve activity you can do with your family, too! Right before you bake it, brush the top with a little melted butter. If you don’t have a pastry brush handy, just dip your finger into the butter and smooth it onto the dough. Bake for about 45 minutes until the edges are a deep golden brown. Remove from the oven and slide it (including parchment paper) onto a cooling rack if you have one.
While the Pumpkin Pie Breakfast Braid is baking, transfer the icing from both cans into a zippered baggie. After you remove the braid from the oven, make a tiny snip in a bottom corner of the baggie and drizzle the icing over the braid. Have the kids do this, they’ll love it! Use as much or as little of the frosting as you want.
Slice it and serve it warm with a glass of milk and maybe a side of bacon and eggs for a hearty breakfast! By the way, your house will smell ah-maze-ing when this thing is baking in the oven….
If you missed the link earlier to add a couple cans of Pillsbury Grands! Cinnabon Cinnamon Rolls Original to your online grocery order, you can still do it here. Or if you’re curious where to find your closest Walmart, just click here for their store finder.
Enjoy it, and please leave me a comment and rate the recipe below! I’d love to hear what you think or how this recipe turned out for you :0)Print
This Pumpkin Pie Breakfast Braid is the easiest, prettiest, and tastiest breakfast pastry to make for a special holiday treat. It can be made the night before and placed in the oven in the morning for a beautiful start to a magical day!
- 1 (8 ounce) package of cream cheese, softened
- 1/3 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1 and 1/2 teaspoons pumpkin spice
- 2 (17.5 ounce) cans Pillsbury Grands! Cinnamon Rolls Original
- 1 tablespoon melted butter
- parchment paper
- Move an oven rack to lower middle position, and heat your oven to 325 degrees F. Line a flat baking sheet with parchment paper.
- Cream together the cream cheese, pumpkin, powdered sugar, and pumpkin pie spice. Mix the filling until no streaks remain.
- Open cans of dough carefully to keep cinnamon rolls from falling apart. Roll them out together on the parchment paper. Cut them in half into approximately 10 inch by one inch rectangles of dough. Place one half of the cut dough pieces underneath the other half to form 10 strips of rectangular dough all in a row in a single layer. If filling falls off, just scrape it up with a knife and spread back on the dough. Ensure there are no gaps between strips of dough. Repeat with the second can of dough, placing as many strips as you can fit onto the parchment paper.
- Spread pumpkin filling about 3 inches wide in the center of dough strips all the way from the top to the bottom of dough strips.
- Take a top strip of dough and fold it over the filling at a slight downward angle. Fold the opposite strip of dough over the filling, crossing over the first strip. Repeat folding, criss-crossing all the way down. After folding the last two strips across each other, tuck the ends underneath.
- Brush the top of the loaf with melted butter and place in the oven. Bake for 45-50 minutes, or until the edges are deep golden brown. Remove from the oven and slide parchment paper and loaf onto a cooling rack. Spoon frosting into a zippered baggie, snip the corner and squeeze icing over the warm loaf. Slice and serve.
- Category: Breakfast
- Cuisine: American
- Calories: 361
- Sugar: 23.1 g
- Sodium: 643 mg
- Fat: 17.6 g
- Saturated Fat: 8.3 g
- Carbohydrates: 46.2 g
- Fiber: 1.1 g
- Protein: 5.2 g
- Cholesterol: 28 mg
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