Pumpkin Cinnamon Roll Bake

Why You’ll Love Pumpkin Cinnamon Roll Bake Recipe

This Pumpkin Cinnamon Roll Bake is the ultimate fall breakfast casserole. With gooey cinnamon rolls, spiced pumpkin custard, and a drizzle of cream cheese icing, it tastes like pumpkin pie meets warm cinnamon rolls. It’s perfect for holidays, brunch, or a weekend family breakfast — and it only takes a few minutes of prep before the oven does the rest!

Ingredients

• 2 cans refrigerated cinnamon rolls (with icing)

• 1 cup pumpkin puree

• ½ cup heavy cream (or whole milk)

• 3 large eggs

• ¼ cup brown sugar

• 1 tsp vanilla extract

• 1 ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)

• ¼ tsp salt

• 2 tbsp maple syrup (optional, for extra sweetness)

Topping (optional):

• Chopped pecans or walnuts

• Extra cinnamon sugar sprinkle

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Open cinnamon roll cans, cut each roll into quarters, and spread evenly in the dish. Reserve icing packets.

3. In a medium bowl, whisk pumpkin puree, cream, eggs, brown sugar, vanilla, pumpkin spice, and salt until smooth.

4. Pour pumpkin mixture evenly over the cinnamon rolls. Gently toss to coat.

5. Bake for 35–40 minutes, until golden and set in the center.

6. Drizzle with reserved icing (slightly warmed for easy pouring) and optional maple syrup or nuts.

7. Serve warm and gooey!

Servings & Timing

• Servings: 8–10

• Prep Time: 10 minutes

• Bake Time: 35–40 minutes

• Total Time: 50 minutes

Variations

• Cream cheese drizzle: Mix cream cheese, powdered sugar, and milk for a homemade frosting.

• Nutty crunch: Add a layer of pecans or walnuts before baking.

• Caramel pumpkin roll bake: Drizzle caramel sauce on top before serving.

• Mini bakes: Portion into ramekins for individual servings.

Storage & Reheating

• Store leftovers covered in the fridge for up to 3 days.

• Reheat in the oven at 325°F (160°C) until warmed, or microwave individual portions for 30–40 seconds.

• Best enjoyed fresh, but can be frozen (without icing) for up to 2 months.

FAQs

Q: Can I prep this the night before?
A: Yes! Assemble, cover, and refrigerate overnight. Bake the next morning.

Q: Can I use homemade cinnamon rolls instead of canned?
A: Absolutely — just prepare them slightly underbaked so they finish cooking in the casserole.

Q: Can I reduce the sweetness?
A: Yes, use less brown sugar and drizzle lightly with icing instead of all of it.

Conclusion

This Pumpkin Cinnamon Roll Bake is an easy, festive, and crowd-pleasing recipe that captures all the best flavors of fall. With gooey cinnamon rolls and pumpkin custard in every bite, it’s the ultimate breakfast casserole for holidays or cozy weekends. Serve it warm, drizzle with icing, and enjoy a pumpkin-spiced hug in every bite!

Pumpkin Cinnamon Roll Bake

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This Pumpkin Cinnamon Roll Bake is an easy, crowd-pleasing breakfast casserole that tastes like fall in every bite. Made with canned cinnamon rolls, pumpkin puree, and warm spices, it’s baked to gooey perfection and drizzled with cream cheese icing. Perfect for holiday mornings, brunch, or a cozy weekend treat!

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 45–50 minutes
• Yield: 8 servings
• Category: Breakfast / Brunch / Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cans refrigerated cinnamon rolls (with icing)
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup heavy cream (or milk)
• 3 large eggs
• ¼ cup maple syrup (or brown sugar)
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
• Pinch of salt
• Optional Topping:
• Chopped pecans or walnuts
• Extra drizzle of caramel or cream cheese icing

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• Open the cinnamon roll cans, separate rolls, and cut each into quarters. Set icing aside for later.
• Spread the cut cinnamon roll pieces evenly into the prepared baking dish.
• In a large bowl, whisk together pumpkin puree, cream, eggs, maple syrup, vanilla, pumpkin spice, and salt until smooth.
• Pour the pumpkin mixture evenly over the cinnamon roll pieces. Gently stir to coat.
• Sprinkle with nuts if using.
• Bake uncovered for 35–40 minutes, until golden brown and set in the middle.
• Remove from oven and let cool slightly. Drizzle with reserved cinnamon roll icing before serving.

Notes

• For extra sweetness, add a drizzle of caramel sauce over the top.
• Best served warm, but leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave.
• Can be assembled the night before: just cover and refrigerate, then bake in the morning.
• Try using cream cheese glaze for an even richer finish.