Pumpkin Cinnamon Roll Bake
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!
- 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
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.
Find it online: https://yumfamilyrecipes.com/pumpkin-cinnamon-roll-bake/
