If you are on the lookout for a cozy, crowd-pleasing dish that brings together the comforting warmth of fall spices and the ooey-gooey delight of cinnamon rolls, you have to try this Pumpkin Cinnamon Roll Bake Recipe. Imagine tender, fluffy cinnamon roll pieces soaking up a rich, spiced pumpkin custard, then baked to golden perfection and finished off with a drizzled glaze that adds the perfect touch of sweetness. It’s like autumn in every bite and the easiest way to impress for breakfast, brunch, or even dessert!
Ingredients You’ll Need
This Pumpkin Cinnamon Roll Bake Recipe keeps things wonderfully simple, but each ingredient plays a crucial role in creating that irresistible flavor and texture harmony. From the canned pumpkin that gives it vibrant color and subtle earthiness, to the cinnamon rolls that add the classic sweet doughy base, every element is essential.
- Refrigerated cinnamon rolls (2 cans, 8-count each): These serve as the soft, sweet foundation and provide that iconic cinnamon swirl flavor.
- Canned pumpkin purée (1 cup): Adds moisture, autumnal flavor, and gorgeous orange color without overpowering the dish.
- Large eggs (2): Bind everything together and give the bake structure.
- Heavy cream (1/2 cup): Enriches the custard mixture for a creamy, luscious texture.
- Brown sugar (1/4 cup): Brings a warm sweetness that complements the pumpkin and spices.
- Pumpkin pie spice (1 teaspoon): The perfect blend of cinnamon, nutmeg, ginger, and clove that elevates autumnal notes.
- Cinnamon (1/2 teaspoon): Intensifies the spicy cinnamon flavor distinct to cinnamon rolls.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the custard mixture.
- Chopped pecans or walnuts (optional): A crunchy topping for texture contrast and nutty flavor.
How to Make Pumpkin Cinnamon Roll Bake Recipe
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grab a 9×13-inch baking dish and lightly grease it to ensure your bake doesn’t stick and comes out looking perfect and intact. This initial step is essential to prep for the delicious layers to come.
Step 2: Prepare the Cinnamon Rolls
Open the cans of refrigerated cinnamon rolls and set aside the icing—you’ll want to warm and drizzle that on at the end. Cut each cinnamon roll into quarters so their sweet layers and swirls can soak up all the pumpkin goodness. Spread these pieces evenly over your prepared dish for an even bake and satisfying bite every time.
Step 3: Mix the Pumpkin Custard
In a medium bowl, whisk together the canned pumpkin purée, eggs, heavy cream, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract until you get a smooth, orange-hued custard. This mixture is what transforms the cinnamon rolls from simply sweet dough to a luscious, decadent breakfast bake bursting with seasonal flavors.
Step 4: Assemble and Add Toppings
Pour your pumpkin custard evenly over the cinnamon roll pieces. Make sure every bit gets coated so you have that perfect balance of softness and spice. If you want to add an extra layer of crunch and flavor, sprinkle chopped pecans or walnuts on top before baking.
Step 5: Bake to Perfection
Place your dish in the oven and bake for 35 to 40 minutes until the top turns a beautiful golden hue and the center is set and no longer soupy. Let it cool slightly before moving onto the final glorious step—icing!
Step 6: Glaze and Serve
Warm the reserved cinnamon roll icing in the microwave for about 10 seconds, just enough to soften it. Drizzle generously over the warm bake for that signature sticky sweetness that completes this irresistible treat.
How to Serve Pumpkin Cinnamon Roll Bake Recipe
Garnishes
Adding a little extra flair can turn this bake into a showstopper. A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the warm spices perfectly. Sprinkle a pinch of cinnamon or crushed toasted nuts on top for added texture and aroma that will make everyone reach for seconds.
Side Dishes
This baked delight pairs wonderfully with a cup of spiced chai tea or rich coffee to round out the flavors. Fresh fruit, like sliced apples or pears, can provide a refreshing contrast. For a brunch spread, consider serving alongside scrambled eggs or crispy bacon to balance sweet and savory.
Creative Ways to Present
To make your Pumpkin Cinnamon Roll Bake Recipe truly special, serve it in individual ramekins for a personalized touch. You could also layer it with caramel sauce or drizzle with maple syrup. For gatherings, cut into squares and arrange on a pretty platter garnished with autumn leaves or edible flowers to wow your guests visually and tastefully.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the baking dish tightly with plastic wrap or foil and store in the refrigerator. It will keep well for up to 3 days without losing its flavor or texture.
Freezing
This recipe freezes beautifully. Prepare and assemble the bake in a freezer-safe dish but do not bake it yet. Wrap tightly with foil and freeze for up to 1 month. When you’re ready, bake directly from frozen, extending the baking time by about 15 minutes until bubbling and golden.
Reheating
Reheat individual portions in the microwave for about 30 to 45 seconds or until warm. Alternatively, warm the whole dish in a preheated oven at 325 degrees Fahrenheit until heated through, about 15 to 20 minutes. Add fresh warm icing drizzle after reheating to revive that fresh-baked magic.
FAQs
Can I use fresh pumpkin instead of canned purée?
Fresh pumpkin can be used but it requires cooking and pureeing until smooth. Canned purée is preferred for its consistent texture and moisture content, making the recipe foolproof.
Are there any dairy-free substitutions?
Yes! You can swap heavy cream for coconut cream or any plant-based cream alternative and use dairy-free cinnamon rolls. The flavor will remain delightful with these tweaks.
Is it okay to use cinnamon rolls with raisin or nuts inside?
Absolutely, but keep in mind that additional ingredients may slightly change the texture and flavor balance. It can add nice bursts of fruit or crunch if that’s your preference.
Can this be made gluten-free?
Using gluten-free cinnamon rolls is a great way to adapt this recipe. Just make sure all other ingredients you use are certified gluten-free to keep it safe.
What is the best time to prepare this dish?
This Pumpkin Cinnamon Roll Bake Recipe is ideal for holiday mornings, weekend brunches, or any time you want a comforting, festive treat with minimal fuss. It’s especially great made the night before.
Final Thoughts
This Pumpkin Cinnamon Roll Bake Recipe is truly one of those dishes you’ll want to make again and again. It’s simple, festive, and brings a warm hug of flavors to your table that feels like home. Whether serving family on a chilly morning or delighting friends at a fall brunch, this bake is sure to become a beloved staple. Give it a try and watch the smiles bloom!
Print
Pumpkin Cinnamon Roll Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8–10 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Cinnamon Roll Bake combines the comforting flavors of cinnamon rolls with the creamy richness of pumpkin purée and warm spices, creating a perfect dish for fall gatherings, breakfast, brunch, or dessert. Easy to prepare and bake, it offers a deliciously moist and spiced treat drizzled with sweet icing and optionally topped with crunchy nuts.
Ingredients
Main Ingredients
- 2 cans (8-count each) refrigerated cinnamon rolls with icing
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Optional Topping
- Chopped pecans or walnuts for topping
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare cinnamon rolls: Open the refrigerated cinnamon rolls, reserving the icing for later. Cut each cinnamon roll into quarters and evenly distribute the pieces in the prepared baking dish.
- Mix pumpkin custard: In a medium bowl, whisk together the pumpkin purée, eggs, heavy cream, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract until the mixture is smooth and well combined.
- Combine and top: Pour the pumpkin mixture evenly over the cinnamon roll pieces, ensuring they are all well coated. If using, sprinkle chopped pecans or walnuts on top for added texture and flavor.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the center is set, indicating the bake is cooked through.
- Cool and ice: Remove from the oven and allow it to cool slightly. Warm the reserved icing in the microwave for about 10 seconds to soften it, then drizzle the icing evenly over the bake before serving.
Notes
- Best served warm for optimal flavor and texture, optionally with a scoop of whipped cream or vanilla ice cream.
- This dish can be prepared the night before and baked fresh in the morning for convenience.
- For a nut-free version, simply omit the chopped pecans or walnuts.
- Ensure not to use pumpkin pie filling—it’s sweeter and spiced already, which can alter the dish’s balance.
