When autumn rolls in, few dishes capture the cozy, comforting essence of the season like a Pumpkin Cinnamon Roll Bake. This indulgent breakfast casserole combines gooey cinnamon roll centers with the earthy sweetness of pumpkin, all wrapped in warm spices and crowned with drizzled icing. It’s a no-fuss, crowd-pleasing recipe that turns store-bought cinnamon rolls into a decadent seasonal masterpiece.
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Why You’ll Love This Pumpkin Cinnamon Roll Bake
This Pumpkin Cinnamon Roll Bake is your secret weapon for effortless brunches and lazy weekend mornings. It delivers everything you love about homemade cinnamon rolls—tender dough, rich filling, sweet icing—without the time or effort of making dough from scratch. The pumpkin puree ensures every bite is moist and flavorful, while pumpkin pie spice adds an aromatic touch that screams fall. Whether you’re hosting family or just want to treat yourself, this dish is festive, fast, and fabulous.
Ingredients That Bring Autumn to Life
- Refrigerated Cinnamon Roll Dough: The backbone of this bake; provides soft, sweet, and fluffy texture with minimal effort.
- Pumpkin Puree: Adds moisture and a subtle earthiness that balances the sweetness.
- Eggs: Help bind the bake and add structure.
- Milk: Creates a custardy base that soaks into the dough.
- Brown Sugar: Deepens the flavor with molasses-rich sweetness.
- Granulated Sugar: Enhances sweetness and helps caramelize the edges.
- Pumpkin Pie Spice: Infuses the dish with classic fall flavor.
- Cinnamon: Reinforces the cinnamon roll essence.
- Vanilla Extract: Adds warmth and aroma.
- Salt: Balances sweetness and enhances the overall taste.
- Confectioners’ Sugar & Cream: Whisked into a smooth glaze for the perfect finishing touch.
Ingredient Substitutions and Smart Swaps
- Dairy-Free Milk: Almond or oat milk can replace dairy without sacrificing creaminess.
- Vegan Cinnamon Rolls: Swap in your favorite plant-based brand to make this a vegan treat.
- Cream Cheese Icing: Add a spoonful of softened cream cheese to the glaze for extra tang.
- Maple Syrup Drizzle: Instead of icing, try a maple syrup glaze for a rustic touch.
- Gluten-Free Dough: Use certified gluten-free cinnamon rolls if you’re catering to dietary needs.
Step-by-Step: How to Make Pumpkin Cinnamon Roll Bake
- Preheat your oven to 375°F and line a 9×9-inch baking dish with foil. Spray with nonstick spray to ensure easy removal.
- Cut each cinnamon roll into 9 pieces, then scatter them evenly in the prepared pan. Separate them to prevent clumping.
- In a mixing bowl, whisk together eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
- Pour the pumpkin mixture evenly over the cinnamon roll pieces, ensuring they are well-coated.
- Drizzle the included icing over the top. If it’s too thick, microwave it for 10 seconds to thin it out.
- Place the pan on a baking sheet to catch any overflow, then bake for 40 minutes, or until the center is set and the top is lightly golden.
- Cool slightly on a wire rack, then whisk together confectioners’ sugar and cream to create a smooth glaze.
- Drizzle the glaze over the warm bake and serve immediately, optionally with vanilla ice cream or whipped topping.
Expert Tips to Nail the Perfect Bake
- Don’t skip the baking sheet under the dish—the mixture may bubble up, and this prevents mess.
- Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Let it cool slightly before glazing to avoid the icing fully melting and disappearing.
- For leftovers, reheat gently in the microwave to maintain the gooey texture.
- Use the icing from the cinnamon roll packaging for a quick finish, or go homemade for more control over sweetness.
Pair It Up and Make It Your Own
- Spicy Kick: Add a pinch of cayenne or chopped candied ginger to the pumpkin mix.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
- Cream Cheese Swirl: Dollop small amounts of sweetened cream cheese throughout the bake for a tangy twist.
- Apple Addition: Mix in chopped apples for an extra layer of fall flavor.
- Make-Ahead Tip: While not recommended to fully assemble ahead, you can prep the wet mixture and refrigerate overnight.
Pair this cozy bake with a mug of spiced chai, hot apple cider, or a pumpkin spice latte. It’s also a stunning companion to scrambled eggs and crispy bacon for a complete brunch.
Seasonal Joy in Every Bite
Pumpkin Cinnamon Roll Bake is more than just a sweet treat—it’s a celebration of seasonal comfort. With rich spices, a soft interior, and that beloved icing drizzle, this dish embodies everything wonderful about autumn breakfasts. Whether it’s Thanksgiving morning, a crisp Saturday, or a festive brunch gathering, this recipe brings warmth, nostalgia, and just the right amount of indulgence to your table.
Cozy, Delicious, and Totally Doable
There’s something magical about the combination of warm spices, tender cinnamon rolls, and creamy pumpkin. This Pumpkin Cinnamon Roll Bake delivers all of that comfort in a simple, fuss-free recipe that anyone can make. Whether you’re hosting holiday brunch, treating yourself to a lazy Sunday breakfast, or looking for a dish that screams autumn without being overly pumpkin-heavy, this bake is the answer. Its gooey, soft texture and lightly spiced flavor make it unforgettable. Keep this recipe close—you’ll reach for it again and again as the leaves start to fall.
Frequently Asked Questions About Pumpkin Cinnamon Roll Bake
Can I prepare Pumpkin Cinnamon Roll Bake the night before?
It’s best to bake it fresh, but if you need a head start, prep the pumpkin custard mixture the night before and store it in the fridge. Cut the cinnamon rolls in advance and refrigerate separately. In the morning, combine and bake. Avoid pre-assembling everything overnight, as the dough can become soggy and affect the texture.
What’s the best way to store leftovers?
Store any leftover Pumpkin Cinnamon Roll Bake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For best results, reheat individual servings in the microwave for 20–30 seconds to restore that soft, gooey center.
Can I use homemade cinnamon roll dough instead of canned?
Yes, you can use homemade dough if you have time! Just ensure your rolls are slightly underbaked before assembling so they don’t overcook in the bake. The convenience of refrigerated dough makes this recipe fast, but homemade dough can elevate the flavor and texture if you’re feeling ambitious.
What toppings go well with this bake?
Classic icing is a must, but you can also top your Pumpkin Cinnamon Roll Bake with whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup. Chopped pecans or walnuts add crunch and depth, while a dusting of powdered sugar before serving adds an elegant touch
More Relevant Recipes
- Pumpkin Spice Cake with Cream Cheese Frosting: This moist and flavorful cake is layered with the rich, comforting spices of fall and topped with tangy cream cheese frosting, making it an ideal dessert companion to a Pumpkin Cinnamon Roll Bake.
- Pumpkin Zucchini Bread: Combining pumpkin and zucchini creates an ultra-moist quick bread with subtle sweetness and warm spice. Perfect for breakfast or an afternoon treat that complements pumpkin-themed bakes.
- Pumpkin Cinnamon Sugar Donuts: These baked donuts deliver the same warm cinnamon-pumpkin flavor in a fun handheld format. Rolled in cinnamon sugar, they offer a delicious twist to your fall breakfast spread.
Pumpkin Cinnamon Roll Bake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
Pumpkin Cinnamon Roll Bake is a gooey, soft, and spiced breakfast casserole made with store-bought cinnamon rolls, pumpkin puree, and warm fall spices. It’s quick, crowd-pleasing, and perfect for cozy mornings or festive brunches.
Ingredients
- Two 8-count tubes refrigerated cinnamon roll dough, with icing
- 3 large eggs
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
- Vanilla ice cream or whipped topping (optional, for serving)
Instructions
- Preheat oven to 375°F. Line a 9×9-inch pan with foil and spray with cooking spray.
- Cut each cinnamon roll into 9 pieces and scatter evenly in the prepared pan. Separate the pieces to avoid clumping.
- In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
- Pour the pumpkin mixture evenly over the cinnamon roll pieces.
- Drizzle the icing from the cinnamon roll tubes over the top. Microwave the icing for 10 seconds if too thick.
- Place the pan on a baking sheet and bake for about 40 minutes or until the center is set and the top is lightly golden brown.
- Let the bake cool slightly on a wire rack while preparing the frosting.
- In a bowl, whisk together the confectioners’ sugar and cream or milk until smooth.
- Drizzle the homemade frosting over the warm bake. Serve immediately with optional whipped topping or vanilla ice cream.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t skip placing the pan on a baking sheet to avoid potential overflow.
- Store leftovers in an airtight container and reheat gently in the microwave.
- Prep the wet mixture the night before for faster assembly in the morning.
- Add chopped nuts or cream cheese for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 419 kcal
- Sugar: 43 g
- Sodium: 346 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg