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

Pumpkin Cinnamon Roll Bake – Best Easy Fall Brunch

Name: Pumpkin Cinnamon Roll Bake
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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)

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

Scale

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)

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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