If you’re craving the warmth and aroma of cinnamon rolls with an autumn twist, look no further than this Pumpkin Cinnamon Roll Bake. Every bite wraps cozy pumpkin spice and gooey cinnamon together for a crowd-pleasing breakfast bake that’s simple enough for weekdays, but special enough for holidays. Whether you’re hosting brunch, surprising the family on a chilly morning, or just want a delectable make-ahead treat, this bake hits all the marks with minimal prep and maximum flavor.
Ingredients You’ll Need
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Cinnamon Roll Bake:
- 2 cans (12.4 ounces each) refrigerated cinnamon rolls with icing
- 3/4 cup pumpkin purée
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional)
- icing from cinnamon roll packages
How to Make Pumpkin Cinnamon Roll Bake
Step 1: Prep Your Pan and Cinnamon Rolls
Start by preheating your oven to 350°F (175°C), and give your 9×13-inch baking dish a good coating of nonstick grease. Pop open those cinnamon roll cans (the most satisfying part!) and cut each sweet roll into quarters. Scatter all the pieces in an even single layer across your baking dish, making sure not to squish them too close together—they’ll puff up as they bake.
Step 2: Whisk the Pumpkin Custard
In a medium bowl, whisk together the pumpkin purée, heavy cream, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract. Take a moment to savor how delicious the spices smell! Whisk until it’s velvety smooth and there are no clumps of pumpkin or sugar left—this is what turns each bite into a tender, melt-in-your-mouth morsel.
Step 3: Pour and Sprinkle
Gently pour the pumpkin custard mixture evenly over the cinnamon roll pieces in your baking dish. Use a spatula to nudge the liquid around if you need to, making sure all the dough gets a little soak. If you want that nutty crunch, this is the moment to sprinkle chopped pecans over everything—don’t be afraid to get creative with your nut distribution!
Step 4: Bake to Golden Perfection
Slide your dish into the oven and bake for 35 to 40 minutes. You’re aiming for rolls that have puffed up and turned gloriously golden on top, with a center that’s just set. If you find the top is browning too quickly, just tent it gently with foil for the final 10 minutes. Once done, allow the Pumpkin Cinnamon Roll Bake to cool for a few minutes so those flavors can settle in.
Step 5: Drizzle and Serve
Last but not least: grab those icing packets from the cinnamon roll cans. Drizzle the sweet icing all over the warm bake, letting it drip down into the nooks and crannies. Serve right away while it’s still gooey and warm—the aroma is impossible to resist!
How to Serve Pumpkin Cinnamon Roll Bake
Garnishes
This bake is beautiful on its own, but a little extra flourish takes things up a notch. Dust with powdered sugar for a snowy effect, crown slices with a dollop of whipped cream, or even add a sprinkle of additional chopped pecans. These finishing touches make every serving look bakery-worthy and taste even more indulgent.
Side Dishes
Serve your Pumpkin Cinnamon Roll Bake alongside a bowl of fresh fruit salad or tangy Greek yogurt to balance the sweetness. It also pairs perfectly with crispy bacon or breakfast sausage for a hearty brunch spread. Don’t forget hot coffee or spiced chai—these are the finishing touches to a memorable autumn morning.
Creative Ways to Present
For a festive brunch, cut and serve in individual ramekins or mason jars—so cute! You can also slice the bake into cubes and skewer with fresh fruit for a buffet-style treat. If you’re feeling playful, offer a “toppings bar” with extra icing, candied nuts, or mini chocolate chips so everyone can dress up their own slice.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cinnamon Roll Bake keeps surprisingly well. Once cooled, cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to 3 days—just note the rolls will absorb more of the custard as they sit, making them even softer.
Freezing
You can absolutely freeze this breakfast treat! Let the bake cool completely, then wrap individual portions or the whole dish tightly in plastic wrap followed by foil. Stash in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Warm individual slices in the microwave for 30-45 seconds, or pop the whole dish (covered with foil) into a 325°F oven until heated through, about 15-20 minutes. If you froze it, make sure it’s completely thawed before reheating for best texture. Finish with an extra drizzle of icing or whipped cream, just like fresh!
FAQs
Can I use homemade cinnamon rolls instead of canned?
Absolutely! If you’re up for a little extra effort, homemade cinnamon rolls will make your Pumpkin Cinnamon Roll Bake even more spectacular. Prepare your favorite recipe and cut the unbaked rolls into quarters before layering in the dish. Just keep a close eye on baking times, since homemade dough might cook a bit differently than store-bought.
Is it possible to make this bake dairy free?
Yes! Swap in a rich plant-based cream (like coconut or cashew cream) for the heavy cream, use dairy-free cinnamon rolls, and choose a non-dairy icing or glaze. The bake turns out beautifully with the same festive flavors, letting everyone around the table enjoy.
Can I prepare Pumpkin Cinnamon Roll Bake the night before?
Definitely. Assemble the entire casserole the evening before, cover, and refrigerate overnight. In the morning, let the dish sit at room temperature for about 20 minutes while you preheat the oven, then bake as directed. It’s a true lifesaver for busy holidays or brunches!
What’s the best way to prevent the bake from getting too soggy?
Be careful not to overdo the pumpkin custard, and make sure to bake until the center is completely set. If your cinnamon roll pieces are clustered too tightly, the middle may take longer, so arrange them in an even layer. If in doubt, tent with foil near the end to avoid over-browning while you finish baking through.
Can I add other mix-ins to this bake?
Absolutely—make it your own! Try mini chocolate chips, dried cranberries, or walnuts sprinkled over the top before baking. A handful of raisins or a swirl of cream cheese create a custom blend, perfect for your family’s favorite flavors and textures.
Final Thoughts
If you’re searching for an easy, crowd-pleasing recipe that captures the spirit of fall, you truly can’t go wrong with Pumpkin Cinnamon Roll Bake. It’s cozy, festive, endlessly adaptable, and sure to spark smiles at your table—so gather your ingredients and give it a try. There’s nothing quite like sharing a pan of this sweet, spiced goodness with the people you love!
Print
Pumpkin Cinnamon Roll Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this Pumpkin Cinnamon Roll Bake, a delicious and easy-to-make breakfast or dessert option that’s perfect for cozy mornings or special occasions.
Ingredients
Cinnamon Roll Bake:
- 2 cans (12.4 ounces each) refrigerated cinnamon rolls with icing
- 3/4 cup pumpkin purée
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional)
- icing from cinnamon roll packages
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Rolls: Cut each cinnamon roll into quarters and spread them in the baking dish.
- Mix Pumpkin Mixture: Whisk together pumpkin purée, heavy cream, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla. Pour over the cinnamon rolls.
- Bake: Bake for 35–40 minutes until golden and set.
- Finish and Serve: Cool slightly, then drizzle with icing before serving warm.
Notes
- For extra indulgence, top with whipped cream or powdered sugar.
- Great for fall brunches, holiday mornings, or as a make-ahead breakfast.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 24g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
