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Saturday, September 15, 2012


                           PUMPKIN CINNABUN BARS             

                         WITH CREAM CHEESE ICING

I made this recipe up off the top of my head today,

and I have to say it's easy and scrumptious

with the cinnamon roll crust!!!



  • 12 eggs
  • 3 spice cake mixes
  • 1/2 cup vegetable oil
  • 15-ounce can pumpkin
  • 2  1/2 c. water
  • 2 large cans cinnamon rolls
  • Icing:
  • 8-ounce package cream cheese, softened
  • 1 lb.butter softened
  • 4 cups sifted confectioners' sugar
  • 4 teaspoon vanilla extract
  • *please note I added the frosting packets from cinnamon rolls package too


Preheat the oven to 350 degrees F.
Roll  each individual cinnamon roll out to about 1/4 inch thick with a rolling pin .Lay the in the bottom of a  11'x 18'' pan . Cut smaller cinnamon roll pieces if necessary to fill in gaps .This recipe can be cut in half for a 9'x13' pan if desired.
Using an electric mixer at medium speed, combine the eggs,cake mixes,water, oil and pumpkin until mixed  and smooth.  Spread the batter into a greased 11x18-inch baking pan.
Bake for 90 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. 

Spread on cooled pumpkin bars.Garnish with butter cream pumpkins if desired.

Serves 30 people