Pumpkin Cinnamon Roll Bake Recipe

If you are craving a cozy feeling breakfast or dessert that wraps up the warmth of fall with the sweetness of a classic treat, then let me introduce you to the Pumpkin Cinnamon Roll Bake. This delightful dish takes soft, fluffy cinnamon rolls and infuses them with rich pumpkin flavor and aromatic spices, all baked together in a comforting casserole style. The Pumpkin Cinnamon Roll Bake is the perfect way to celebrate autumn mornings or impress guests with minimal fuss but maximum flavor and charm.

Ingredients You’ll Need

The beauty of this Pumpkin Cinnamon Roll Bake is how it combines simple, everyday ingredients that come together to create something truly magical. Each component plays a crucial role, from the pumpkin puree adding moisture and that unmistakable fall taste, to the cinnamon rolls providing the soft, pillowy base, while the blend of spices and sugars creates layers of cozy sweetness and warmth.

• Two 8-count tubes refrigerated cinnamon roll dough: These are the foundation of the dish, offering convenience and a perfectly soft, doughy texture.
• Three large eggs: They bind and enrich the custard mixture so the bake sets just right.
• Three-quarters cup pumpkin puree: Not pumpkin pie filling, pumpkin puree adds natural sweetness and moisture with authentic pumpkin flavor.
• Half a cup milk: Adds creaminess to the custard, balancing the richness of the pumpkin and sugar.
• Half a cup light brown sugar (packed): Gives a deep, caramel-like sweetness that enhances the pumpkin spice profile.
• Quarter cup granulated sugar: Adds brightness and balance to the sweetness without overpowering.
• One tablespoon pumpkin pie spice: The essential spice blend that brings warmth and a hint of spice to every bite.
• Two teaspoons vanilla extract: Rounds out the flavors with its sweet, floral aroma.
• One teaspoon cinnamon: Gives a punch of that classic cinnamon flavor in every mouthful.
• Quarter teaspoon salt (or to taste): Enhances all the sweet and spicy notes, preventing the dish from tasting flat.
• One cup confectioners’ sugar: For the smooth, creamy frosting drizzle that makes every bite irresistible.
• Two tablespoons cream or milk: Used to thin the frosting to a lovely drizzling consistency.
• Vanilla ice cream or whipped topping (optional for serving): Adds a cool, luscious finish and contrast to the warm bake.

How to Make Pumpkin Cinnamon Roll Bake

Step 1: Prepare Your Pan and Dough

Start by preheating your oven to 375 degrees Fahrenheit and lining a 9×9-inch pan with foil, then spray it with cooking spray to prevent sticking. This setup makes cleanup a breeze. Next, cut each tube of cinnamon roll dough into nine pieces by slicing first into three strips and then cutting those strips into three pieces. Spread the pieces evenly in the pan, making sure they are separated to avoid sticking together while baking. Keep the icing from the package handy but set aside for now.

Step 2: Mix the Pumpkin Custard

In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt. The smooth custard you create here is what transforms the cinnamon rolls into a beautifully spiced, moist breakfast casserole. Pour this mixture evenly over the cinnamon roll pieces in your pan, ensuring every roll gets soaked in that luscious pumpkin goodness.

Step 3: Add Icing and Bake

Now take the cinnamon roll icing you set aside and drizzle it evenly over the custard-soaked rolls. If the icing is too thick or cold, give it a quick 10-second zap in the microwave to soften it for perfect drizzling. Place your pan on a baking sheet—this is a great tip to catch any overflow—and bake for about 40 minutes or until the center is set and the top is lightly golden brown.

Step 4: Make the Frosting Drizzle

While your bake cools slightly on a wire rack, prepare the sweet finishing touch. Whisk together the confectioners’ sugar and cream (or milk) until smooth and pourable. This frosting drizzle adds that extra level of indulgence and beautiful presentation when drizzled over the warm Pumpkin Cinnamon Roll Bake just before serving.

Step 5: Serve and Enjoy

Drizzle the frosting generously over the warm bake and, if you want, add a scoop of vanilla ice cream or a dollop of whipped topping for a creamy contrast. Serve immediately and watch as your friends or family fall in love with every gooey, spiced bite.

How to Serve Pumpkin Cinnamon Roll Bake

Garnishes

Add a fresh twist by sprinkling chopped pecans or toasted walnuts on top along with the frosting drizzle for a lovely crunch. A light dusting of cinnamon or nutmeg just before serving can amplify the autumn flavors beautifully.

Side Dishes

The Pumpkin Cinnamon Roll Bake pairs wonderfully with a cup of strong coffee, chai tea, or even warm apple cider. For a fuller brunch spread, serve it alongside crispy bacon or savory breakfast sausages to balance the sweet flavors.

Creative Ways to Present

For a charming fall brunch, serve individual portions in small ramekins or cast iron skillets. You can also transform it into a layered trifle by cutting the bake into cubes and layering with whipped cream and spiced apples for an impressive dessert.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the Pumpkin Cinnamon Roll Bake tightly with plastic wrap or transfer into an airtight container. It keeps well in the refrigerator for up to 4 days, making it perfect for enjoying throughout the week.

Freezing

If you want to save some for later, this bake freezes beautifully. Wrap it tightly in foil and then place in a freezer bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

To enjoy your Pumpkin Cinnamon Roll Bake leftovers warm, microwave individual portions for about 30 to 60 seconds. For best texture, reheat a larger portion covered with foil in a 350-degree oven for 10 to 15 minutes until warm and just soft.

FAQs

Can I use homemade cinnamon rolls instead of refrigerated dough?

Absolutely! Homemade dough works wonderfully, just cut the rolls into pieces the same way and proceed with the recipe. Freshly made cinnamon rolls might alter the baking time slightly, so keep an eye on the bake.

Is pumpkin pie spice necessary?

While pumpkin pie spice gives the perfect blend of warm spices that complement pumpkin, you can substitute it with a mix of cinnamon, nutmeg, ginger, and cloves in equal parts if needed.

Can I make this recipe dairy-free?

Yes! Use a non-dairy milk like almond or oat milk and substitute dairy cream with a plant-based alternative for the frosting to keep this dessert dairy-free.

What is the best way to prevent the cinnamon rolls from sticking together?

Separating the cinnamon roll pieces well in the pan is key. Don’t pile them or leave them touching too closely, which helps them bake evenly and avoid a dense, glued-together texture.

Can I add nuts or raisins to the Pumpkin Cinnamon Roll Bake?

Definitely! Toss some chopped nuts or raisins into the pumpkin custard before pouring it over the rolls for added texture and a burst of flavor.

Final Thoughts

The Pumpkin Cinnamon Roll Bake is a cozy, show-stopping dish that brings warmth and sweetness to your table with very little effort. Whether you’re serving it for a festive holiday breakfast or a comforting weekend treat, this recipe is sure to become a cherished favorite. Trust me, once you try the Pumpkin Cinnamon Roll Bake, it will be on repeat every fall season.

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