If you love the comforting flavors of fall and the sweet, gooey delight of cinnamon rolls, then you absolutely have to try this Pumpkin Cinnamon Roll Bake Recipe. It’s a perfect fusion of soft, fluffy cinnamon roll bites soaked in a luscious pumpkin custard that bakes up golden and irresistible. This dish turns a classic treat into a cozy, crowd-pleasing casserole that’s ideal for holiday breakfasts, weekend brunches, or any time you want to bring a little autumn magic to your table. Trust me, once you taste this, it will become your go-to festive breakfast that everyone will rave about.
Ingredients You’ll Need
These ingredients are straightforward but essential to getting the perfect balance of creamy, spicy, and sweet flavors and that melt-in-your-mouth texture that defines this Pumpkin Cinnamon Roll Bake Recipe.
- Refrigerated cinnamon rolls (2 cans, 12.4 ounces each): The base of the recipe, providing that classic cinnamon swirl goodness.
- Pumpkin purée (3/4 cup): Offers natural moisture and that gorgeous fall flavor and color.
- Heavy cream (1/2 cup): Adds richness and helps create the custard-like texture.
- Large eggs (2): Binds everything together so your bake sets perfectly.
- Brown sugar (1/4 cup): Brings in a deep, caramelized sweetness that pairs brilliantly with pumpkin.
- Pumpkin pie spice (1 teaspoon): The essential spice blend that instantly says harvest season.
- Ground cinnamon (1/2 teaspoon): Amplifies the warm cinnamon notes from the rolls.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a hint of floral sweetness.
- Chopped pecans (1/4 cup, optional): Adds a delightful crunch and nutty contrast if you love texture variety.
- Icing from cinnamon roll packages: The perfect finishing touch to drizzle over the warm bake.
How to Make Pumpkin Cinnamon Roll Bake Recipe
Step 1: Prep Your Baking Dish and Cinnamon Rolls
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and generously grease a 9×13-inch baking dish. Open your cinnamon roll cans and slice each roll into four pieces. This quartering helps ensure each bite is perfectly coated and baked through. Spread the pieces evenly across the prepared dish, laying the groundwork for that glorious pumpkin soak.
Step 2: Whisk Together the Pumpkin Mixture
In a medium bowl, combine the pumpkin purée, heavy cream, eggs, brown sugar, pumpkin pie spice, ground cinnamon, and vanilla extract. Whisk everything together until you get a smooth, consistent custard. This mixture is the magic that soaks into the cinnamon rolls, infusing them with that tender, pumpkin-spiced flavor that makes this bake stand out from your typical cinnamon roll dish.
Step 3: Combine and Add Nuts
Pour the pumpkin custard evenly over the cinnamon roll pieces, taking care to coat them thoroughly so none of that delicious flavor is missed. If you’re a fan of a little crunch, sprinkle the chopped pecans over the top—they toast beautifully while baking, adding just the right nutty contrast to the soft rolls.
Step 4: Bake Until Golden and Puffy
Place the dish in the oven and bake for about 35 to 40 minutes, or until the rolls puff up nicely, turn golden on top, and the center isn’t jiggly anymore. This bake sets into a custardy, cake-like delight with tender pockets of pumpkin-spiced cinnamon goodness in every bite.
Step 5: Drizzle the Icing and Serve Warm
Once out of the oven, let the bake cool just a few minutes so it’s not piping hot but still warm. Then drizzle on the icing that came with the cinnamon rolls. That sweet, creamy finish melts perfectly into the warm surface, turning this into the ultimate Pumpkin Cinnamon Roll Bake Recipe treat.
How to Serve Pumpkin Cinnamon Roll Bake Recipe
Garnishes
Simple garnishes like a light dusting of powdered sugar or a dollop of whipped cream elevate this dish into an indulgent breakfast centerpiece. Freshly chopped pecans or a sprinkle of cinnamon on top add visual appeal and a tasty crunch that makes each serving feel extra special.
Side Dishes
If you’re serving this bake as part of a brunch spread, pair it with fresh fruit like bright berries or citrus segments to add a refreshing balance. A side of crispy bacon or sausage also complements the sweet, pumpkin flavor perfectly, pleasing both sweet and savory taste palates.
Creative Ways to Present
For a fun twist, scoop out individual portions into ramekins and drizzle with warm maple syrup or a caramel sauce. You can also layer the bake with cream cheese frosting between the layers before baking for a richer, cake-like dessert version. Either way, presentation that celebrates the golden, cozy look of this bake will impress your guests every time.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cinnamon Roll Bake Recipe tightly covered in the refrigerator for up to 3 days. The flavors meld beautifully after sitting overnight, making it a perfect make-ahead dish that tastes even better the next day.
Freezing
You can freeze the baked casserole in an airtight container for up to a month. Thaw overnight in the fridge before reheating to ensure the bake maintains its tender, moist texture without drying out.
Reheating
To reheat, warm individual slices in the microwave for about 30 seconds or place the entire dish in a preheated 325 degrees Fahrenheit oven for 15-20 minutes until warmed through. Add an extra drizzle of icing or a quick dollop of whipped cream for a fresh-out-of-the-oven feel every time.
FAQs
Can I use homemade cinnamon rolls for the Pumpkin Cinnamon Roll Bake Recipe?
Absolutely! Homemade cinnamon rolls will work wonderfully. Just be sure to cut them into quarters and adjust the baking time slightly if needed, depending on how dense your rolls are.
Is this Pumpkin Cinnamon Roll Bake Recipe suitable for a crowd?
Yes! The recipe yields about 8 servings, making it perfect for family breakfasts or small brunch gatherings. You can easily double it for larger groups as well.
Can I skip the pecans or substitute other nuts?
Definitely. The pecans are optional and add a nice crunch, but feel free to leave them out or swap with walnuts or almonds based on your preference or allergy considerations.
How spicy is the pumpkin pie spice in this recipe?
It’s pretty mild and balanced, giving that warm, cozy flavor without overwhelming heat. You can adjust the amount if you like it more or less spiced.
Can I make this recipe vegan or dairy-free?
This recipe relies on eggs and dairy for its custard base, so modifying it for vegan or dairy-free versions would require substituting those ingredients with alternatives like flax eggs, plant-based cream, and non-dairy milk, which may change the texture slightly.
Final Thoughts
This Pumpkin Cinnamon Roll Bake Recipe is truly a gift to your breakfast table. It brings together the nostalgic flavors of cinnamon rolls and pumpkin spice in a way that feels both comforting and festive. Whether you’re feeding family or friends or just treating yourself, this bake warms your heart with every bite. I can’t wait for you to try it and make it your own seasonal favorite!
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
This Pumpkin Cinnamon Roll Bake is a cozy, fall-inspired breakfast casserole featuring refrigerated cinnamon rolls soaked in a rich pumpkin-spiced custard, then baked to golden perfection. Topped with a drizzle of sweet icing and optional chopped pecans, it’s perfect for holiday mornings, brunches, or an easy make-ahead treat.
Ingredients
Main Ingredients
- 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 and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cut Cinnamon Rolls: Open the cans of refrigerated cinnamon rolls and cut each roll into quarters to create smaller pieces for even baking.
- Arrange Cinnamon Rolls: Spread the cinnamon roll pieces evenly across the bottom of the prepared baking dish, ensuring an even layer.
- Make Pumpkin Custard: In a medium bowl, whisk together the pumpkin purée, heavy cream, eggs, brown sugar, pumpkin pie spice, ground cinnamon, and vanilla extract until the mixture is smooth and well combined.
- Pour Custard Over Rolls: Pour the pumpkin custard mixture evenly over the cinnamon roll pieces in the baking dish, making sure they are well coated and soaked.
- Add Pecans: Sprinkle the chopped pecans evenly over the top if using; this adds a nice crunch and flavor contrast.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the casserole is puffed, golden brown, and the center is set firmly to the touch.
- Cool and Ice: Allow the bake to cool slightly for a few minutes so it can set more and is safe to eat. Drizzle the reserved icing from the cinnamon roll packages evenly over the top before serving warm for a sweet finish.
Notes
- For extra indulgence, top with whipped cream or a dusting of powdered sugar before serving.
- This bake is great for fall brunches, holiday mornings, or make-ahead breakfasts.
- Leftovers can be reheated in the microwave or oven for a warm treat.
