Pumpkin Cinnamon Roll Bake Recipe

If you’re searching for a show-stopping fall breakfast or brunch that tastes like a hug in a baking dish, look no further than Pumpkin Cinnamon Roll Bake. Rich cinnamon rolls get cozy with creamy pumpkin custard, warming spices, and a sweet vanilla drizzle—making it impossible to resist. This dreamy bake is pure comfort and instantly makes any morning feel festive. It’s easy enough for a lazy Saturday but special enough for a holiday morning with loved ones.

this Recipe

Ingredients You’ll Need

This Pumpkin Cinnamon Roll Bake brings together simple, pantry-ready staples with a few special touches. Each ingredient plays a starring role in creating heavenly texture, flavor, and autumn flair. Here’s what you’ll need to get baking:

• Refrigerated cinnamon rolls (2 cans, 12.4 ounces each): The shortcut foundation—they keep this recipe fun, fast, and foolproof with soft, gooey spirals in every bite.
• Pumpkin puree (1 cup): Adds unbeatable moistness and that classic pumpkin flavor we all crave in the cooler months.
• Heavy cream or whole milk (1/2 cup): Makes the custard extra rich and silky, perfect for soaking into those cinnamon rolls.
• Large eggs (2): Help set the custard, giving the bake body and binding everything together.
• Brown sugar (1/3 cup): Adds a deep, caramel warmth that complements both pumpkin and cinnamon beautifully.
• Vanilla extract (1 teaspoon): Gives subtle floral notes and rounds out all the flavors.
• Pumpkin pie spice (1 teaspoon): Brings that irresistible blend of cinnamon, nutmeg, ginger, and clove.
• Ground cinnamon (1/2 teaspoon): Punches up the cozy, spicy notes—because when is more cinnamon ever a bad thing?
• Pinch of salt: Balances the sweetness and enhances all the other flavors in every bite.
• Optional chopped pecans: For a delightful crunch and a nutty finish—totally optional, but highly recommended!

How to Make Pumpkin Cinnamon Roll Bake

Step 1: Prep Your Pan and Rolls

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish for easy serving and cleanup. Pop open those cinnamon roll cans—always the most dramatic part! Set the icing packets aside (they’ll come in clutch later). Cut each cinnamon roll into quarters, then scatter the dough pieces evenly in your prepared dish. Already, your kitchen probably smells fantastic!

Step 2: Mix the Pumpkin Custard

In a medium bowl, whisk together the pumpkin puree, heavy cream or whole milk, eggs, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt until velvety smooth. This is the magical mixture that will infuse your cinnamon rolls with fall flavor and create a pudding-like texture. Pour the pumpkin mixture evenly over the cinnamon roll pieces, making sure every bit gets coated in spiced goodness.

Step 3: Soak and Bake

Use a spatula to gently press down the cinnamon roll pieces so they can soak up as much of that pumpkin custard as possible—this ensures every bite is decadent. Slide your dish into the oven and bake for 35 to 40 minutes. The top should turn golden and the center should feel set. If the top is coloring too quickly, just tent it with foil for the final 10 minutes. The hardest part? Letting it cool for about 10 minutes post-bake before digging in!

Step 4: Dress It Up

Time for the finishing touch: drizzle those reserved icing packets all over your warm Pumpkin Cinnamon Roll Bake. The sweet swirl melts into every nook and cranny! Sprinkle with chopped pecans for crunch and a little extra flair. Serve while still warm for maximum gooey deliciousness.

How to Serve Pumpkin Cinnamon Roll Bake

Garnishes

This dish loves a flourish! Warm cream cheese drizzle, a sprinkle of extra cinnamon, or a scatter of toasted pecans all elevate the look and add lovely texture. For a festive touch, a dusting of powdered sugar or a handful of dried cranberries work beautifully. Whipped cream or vanilla bean ice cream takes it straight to dessert territory!

Side Dishes

Balance the sweetness of your Pumpkin Cinnamon Roll Bake with sides like crisp bacon, savory breakfast sausages, or simple scrambled eggs. Fresh fruit—think orange segments, apple slices, or pomegranate arils—brings a burst of color and brightness to your brunch spread. A hot pot of strong coffee or spiced chai rounds out the plate perfectly.

Creative Ways to Present

Try baking and serving in individual ramekins for personal-sized bakes that look as good as they taste. On holidays, use a pretty oven-to-table dish for a centerpiece effect. For a brunch buffet, cut into bite-sized squares and serve with toothpicks—perfect for mingling and sampling!

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftovers, let the Pumpkin Cinnamon Roll Bake cool completely. Cover the baking dish tightly or transfer squares to an airtight container. Store in the refrigerator for up to 3 days—they reheat like a dream!

Freezing

You can absolutely freeze Pumpkin Cinnamon Roll Bake. Let it cool completely, then wrap individual portions or the whole dish well with plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before reheating for a fuss-free treat anytime.

Reheating

To bring back that just-baked feeling, warm servings in the microwave for 20-30 seconds, or cover the baking dish with foil and reheat in a 325°F oven until heated through (about 15 minutes). Drizzle with any extra icing to freshen things up and enjoy!

FAQs

Can I use homemade cinnamon roll dough instead of canned?

Absolutely! If you have a favorite homemade cinnamon roll dough, feel free to swap it in for an even more homemade touch; just be sure the dough is cut and scattered so it can soak up all the pumpkin custard.

Is it possible to make Pumpkin Cinnamon Roll Bake gluten free?

Yes, just use gluten-free canned cinnamon rolls and double-check your other ingredient labels. The bake turns out just as delicious and every bit as festive and comforting.

How do I prep it the night before?

Simply assemble the entire bake, cover tightly with foil or plastic wrap, and refrigerate overnight. In the morning, set it out while the oven preheats and bake as directed for an effortless breakfast.

Can I use non-dairy milk or cream?

Definitely! Swap in your favorite plant-based milk or cream (like coconut or almond) for a dairy-free version. Just choose a rich variety for the best custard texture.

How long will Pumpkin Cinnamon Roll Bake stay fresh?

It’s best within the first couple of days, but leftovers keep well in the fridge for up to 3 days and can be frozen for longer storage. It’s hard for it to last that long, though!

Final Thoughts

I truly hope you try this Pumpkin Cinnamon Roll Bake because it’s pure autumn comfort with every forkful. It’s a treat that’s effortlessly impressive and genuinely brings people together around the table—whether it’s a cozy morning in or a holiday celebration. Give it a go and let the warm, delicious aromas fill your home!

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