Pumpkin Cinnamon Roll Bake Recipe
Imagine a cozy autumn morning with the scent of cinnamon and pumpkin swirling through your kitchen — that’s exactly what you get with Pumpkin Cinnamon Roll Bake! This dreamy breakfast casserole brings together fluffy cinnamon roll pieces soaked in a luscious pumpkin custard, then baked to golden perfection. Each bite is warm, soft, sweet, and spiced, making it impossible to resist. Whether you’re hosting a fall brunch, treating your family on the weekend, or just want a comforting breakfast, this recipe is guaranteed to become a seasonal favorite.
Ingredients You’ll Need
-
Cinnamon Roll Bake:
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 1 cup pumpkin purée
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 tablespoon melted butter
- Nonstick cooking spray
How to Make Pumpkin Cinnamon Roll Bake
Step 1: Prep Your Baking Dish
Preheat your oven to 350°F (175°C), giving it time to heat while you get everything ready. Take a 9×13-inch baking dish and generously coat it with nonstick cooking spray. This not only keeps the Pumpkin Cinnamon Roll Bake from sticking, but also makes cleanup a breeze.
Step 2: Chop the Cinnamon Rolls
Open both cans of cinnamon rolls, setting aside the icing for later. Using a sharp knife or kitchen scissors, cut each cinnamon roll into quarters. Spread the pieces out evenly in the prepared baking dish to create a delicious, cinnamon-packed base.
Step 3: Make the Pumpkin Custard
In a large bowl, whisk together the pumpkin purée, pumpkin pie spice, vanilla extract, eggs, milk, maple syrup, and melted butter. Be sure to whisk until everything is totally smooth; this flavorful mixture will soak into the cinnamon roll pieces and give your bake that custardy, spiced magic.
Step 4: Assemble and Coat
Slowly pour the pumpkin custard mixture over the cinnamon roll pieces, making sure to coat every last bit. Gently press the pieces down into the custard with a spatula or the back of a spoon. This ensures every bite absorbs maximum flavor without getting too soggy.
Step 5: Bake to Golden Perfection
Pop the dish into your preheated oven and bake for 30–35 minutes. You’ll know your Pumpkin Cinnamon Roll Bake is ready when the center is set (not overly jiggly!) and the top is golden and slightly crispy. Let it cool for a few minutes — not only to avoid burning your tongue, but also to help everything set just right.
Step 6: Finishing Touches
Drizzle the reserved icing evenly over the slightly cooled bake, letting it melt into the nooks and crannies. Serve warm for the ultimate cozy indulgence.
How to Serve Pumpkin Cinnamon Roll Bake
Garnishes
Give your Pumpkin Cinnamon Roll Bake the royal treatment with a few finishing touches. A generous drizzle of the reserved icing is just the start — try a dollop of whipped cream, a sprinkle of extra pumpkin pie spice, or even a handful of chopped toasted pecans for incredible flavor and crunch.
Side Dishes
This bake pairs perfectly with sides that balance its richness. Try serving it alongside a fresh fruit salad, crispy bacon, or even creamy Greek yogurt. If you’re going all out for brunch, a hot mug of spiced coffee or a chai latte would complement those pumpkin and cinnamon notes beautifully.
Creative Ways to Present
For a fun twist, portion the Pumpkin Cinnamon Roll Bake into small ramekins or mason jars for a cute single-serve brunch buffet. Or, if you’re entertaining, cut into bite-sized cubes and arrange on a platter for a shareable, finger-food version perfect for parties and potlucks.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the baking dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. The custard keeps the bake moist, making those leftover servings just as indulgent reheated.
Freezing
Yes, you can absolutely freeze Pumpkin Cinnamon Roll Bake! Let it cool completely, then wrap individual squares in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat individual servings in the microwave for about 30–40 seconds, or warm larger amounts in a 300°F oven (covered with foil) until heated through. Add a little extra icing or a fresh drizzle of maple syrup to bring that just-baked taste back to life.
FAQs
Can I use homemade cinnamon rolls instead of canned?
Absolutely! If you have a favorite homemade cinnamon roll recipe (or some extras on hand), swap them in. Just cut them into quarters as you would with the canned rolls and proceed as directed.
Can I make Pumpkin Cinnamon Roll Bake the night before?
Yes, you can assemble the entire dish, cover it tightly, and refrigerate overnight. In the morning, let it sit at room temperature while your oven preheats, then bake as usual for a simple, stress-free breakfast.
Can I use non-dairy milk?
Definitely! Almond, soy, or oat milk all work well in the custard. Pick your favorite non-dairy option and bake away; the result is still just as creamy and flavorful.
What can I do if I want it sweeter?
For a sweeter twist, add a bit more maple syrup to the custard or sprinkle brown sugar over the top before baking. Don’t forget to drizzle on plenty of icing, too!
How do I know when the bake is set?
Check for doneness by gently pressing the center; it should spring back without being liquidy. A toothpick inserted in the center should come out mostly clean — a little moisture is fine, but if it’s too wet, give it a few more minutes.
Final Thoughts
If you’re looking to start a new fall tradition or simply craving something extra cozy, this Pumpkin Cinnamon Roll Bake is the answer. Every bite is spiced, gooey, and joyfully simple — just the kind of treat worth sharing with people you love. Give it a try and let it become the highlight of your autumn mornings!
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Pumpkin Cinnamon Roll Bake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this Pumpkin Cinnamon Roll Bake. A delightful twist on classic cinnamon rolls, this easy-to-make dish is perfect for a cozy breakfast or brunch gathering.
Ingredients
Cinnamon Roll Bake:
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 1 cup pumpkin purée
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 tablespoon melted butter
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cut cinnamon rolls into quarters.
- Mix Pumpkin Mixture: Whisk together pumpkin purée, pumpkin pie spice, vanilla, eggs, milk, maple syrup, and melted butter.
- Assemble: Spread cinnamon roll pieces in the dish and pour pumpkin mixture over them.
- Bake: Bake for 30–35 minutes until set. Cool slightly and drizzle with reserved icing.
Notes
- Serve warm with extra maple syrup or whipped cream.
- For a richer flavor, use half-and-half instead of milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
