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Pumpkin Cinnamon Roll Bake Recipe

Pumpkin Cinnamon Roll Bake Recipe
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★★★★★

5.2 from 11 reviews

This Pumpkin Cinnamon Roll Bake is a delightful autumn-inspired dessert that blends the classic sweet cinnamon roll with the warm and cozy flavors of pumpkin and spices. Perfect for fall mornings or festive gatherings, this baked casserole offers soft, gooey cinnamon rolls infused with pumpkin puree, cinnamon, and pumpkin pie spice, topped with a creamy icing drizzle and an optional touch of vanilla ice cream or whipped topping for extra indulgence.

Ingredients

Scale

Cinnamon Rolls

  • 2 tubes (8-count each) refrigerated cinnamon roll dough with icing

Pumpkin Mixture

  • 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, or to taste

Frosting

  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk

Optional for Serving

  • Vanilla ice cream or whipped topping

Instructions

  1. Prepare the baking pan: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray it lightly with cooking spray to ensure easy removal and cleanup. Set the pan aside.
  2. Cut and arrange cinnamon rolls: Slice each tube of cinnamon roll dough into three equal strips, then cut each strip into three pieces, resulting in nine pieces per tube. Scatter these pieces evenly in the prepared pan, spacing them apart since they will expand and stick together as they bake. Set the icing that came with the rolls aside for now.
  3. Mix pumpkin custard: In a medium bowl, whisk together the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
  4. Pour mixture over rolls: Evenly pour the pumpkin custard over the cinnamon roll pieces spread in the baking pan, making sure they are well covered.
  5. Add icing drizzle: If the provided cinnamon roll icing is cold or thick, warm it briefly in the microwave for about 10 seconds to make it easier to drizzle. Drizzle the icing evenly over the top of the pumpkin mixture and cinnamon rolls.
  6. Bake: Place the pan on a baking sheet to catch any potential overflow, then bake in the preheated oven for approximately 40 minutes, or until the top is set in the center and has a light golden brown color. Once done, transfer the pan to a wire rack to cool slightly while you prepare the frosting.
  7. Make the frosting: In a medium bowl, whisk together the confectioners’ sugar and cream or milk until smooth and pourable.
  8. Drizzle frosting and serve: Evenly drizzle the freshly made frosting over the warm pumpkin cinnamon rolls. Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped topping for extra creaminess and indulgence. Enjoy immediately.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spices in the bake.
  • Warming the cinnamon roll icing slightly makes it easier to drizzle evenly over the dish.
  • Placing the baking pan on a baking sheet helps prevent spills and makes cleanup easier.
  • For a dairy-free option, substitute milk and cream with plant-based alternatives like almond or oat milk.
  • Serve with ice cream or whipped topping for a comforting dessert twist.

Nutrition

Keywords: Pumpkin Cinnamon Roll Bake, pumpkin cinnamon rolls, baked cinnamon rolls, pumpkin breakfast casserole, fall dessert, cinnamon roll casserole

Find it online: https://savorandsimmer.com/pumpkin-cinnamon-roll-bake-recipe/