1. Introduction to the Recipe

If you’re searching for the ultimate fall comfort food that doubles as both breakfast and dessert, look no further than this decadent Pumpkin Cinnamon Roll Bake. Combining soft, gooey cinnamon roll dough with warm pumpkin pie spices and a creamy glaze, this dish delivers all the flavors of autumn in a cozy, crowd-pleasing casserole format.

Perfect for brunches, lazy weekend mornings, or festive gatherings like Thanksgiving breakfast, this recipe transforms store-bought cinnamon rolls into something truly special. Pumpkin puree and a touch of brown sugar give it that unmistakable fall flavor, while the icing from the cinnamon rolls (and an optional extra drizzle) finishes things off with a sweet, creamy touch.

It’s one of those low-effort, high-reward recipes that comes together in under an hour but tastes like it’s been baking all morning. The prep is as easy as whisking a few ingredients and tossing it in the oven—ideal for when you want something delicious without the stress.

This bake is also incredibly versatile. You can serve it warm with a scoop of vanilla ice cream for dessert or keep it casual with whipped topping and coffee in the morning.

Want more cozy fall breakfast ideas? Try this Pumpkin French Toast Casserole or learn about how to use pumpkin puree in creative ways.

Whether you’re cooking for guests or just treating yourself, Pumpkin Cinnamon Roll Bake brings the flavor of fall straight to your table.

2. Basic Recipe: Ingredients and Instructions

Pumpkin Cinnamon Roll Bake

Author: Sarah White

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Description

Easy Pumpkin Cinnamon Roll Bake with pumpkin puree, spices, and gooey cinnamon rolls—perfect for fall mornings or dessert!

Ingredients

Scale

Two 8-count tubes refrigerated cinnamon roll dough (with icing)
3 large eggs

¾ cup pumpkin puree (not pumpkin pie filling)
½ cup milk
½ cup packed light brown sugar

¼ cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract

1 teaspoon ground cinnamon
¼ teaspoon salt (or to taste)
1 cup confectioners’ sugar

2 tablespoons cream or milk (for glaze)
Vanilla ice cream or whipped topping (optional, for serving)

Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

Cut Cinnamon Rolls
Open both tubes of cinnamon roll dough. Cut each roll into quarters and spread evenly across the greased baking dish. Set the icing aside for later.
Make Pumpkin Custard
In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth.
Pour Over Rolls
Pour the pumpkin custard mixture evenly over the cut cinnamon roll pieces in the baking dish.

Bake
Bake uncovered for 35–40 minutes, or until the rolls are puffed, golden, and the center is set. A toothpick inserted should come out mostly clean.
Cool Slightly and Ice
Let the bake cool for 5–10 minutes. Warm the reserved icing in the microwave for 10–15 seconds, then drizzle over the top. For extra indulgence, whisk together the confectioners’ sugar with cream or milk and drizzle that on as well.
Serve Warm
Enjoy warm on its own or topped with a scoop of vanilla ice cream or whipped cream.

Notes

Be sure to use pure pumpkin puree, not pumpkin pie filling.

For a richer custard, use half-and-half or evaporated milk instead of regular milk.

Make sure to fully cook the center—it may look gooey but should be set.

Add chopped pecans or walnuts on top before baking for a crunchy twist.

Keywords: Pumpkin Cinnamon Roll Bake

3. Advanced Techniques

Reducing Moisture from Pumpkin Puree

Pumpkin puree holds a lot of water. To prevent a soggy bake, you can place the puree in a sieve lined with cheesecloth and let it drain for 10–15 minutes before mixing. This concentrates the pumpkin flavor and improves the custard’s texture.

Creating a Crisp Top Layer

Want a crispier top? Sprinkle a little granulated sugar or turbinado sugar on top of the rolls before baking. It caramelizes in the oven and gives the dish a slight crunch that contrasts beautifully with the soft interior.

Making Your Own Cinnamon Roll Dough

If you’re avoiding store-bought dough, you can make a simple yeast-based cinnamon roll dough from scratch. It takes more time, but the flavor and texture will be elevated—great for a special brunch or holiday.

Double Drizzle for Maximum Sweetness

Use the icing from the cinnamon roll tubes, but don’t stop there. Mixing a quick glaze with powdered sugar and milk (or maple syrup) adds an extra layer of sweetness and an elegant finish. A cream cheese glaze also pairs wonderfully.

Use a Cast Iron Skillet for Rustic Charm

Bake the entire dish in a large, oven-safe cast iron skillet instead of a baking pan. It gives the bottom a beautiful crisp edge and makes for a beautiful presentation when serving guests.

See more advanced recipes at cookingwhite.com

4. Storage, Shelf Life, and Maintenance Tips

Refrigerating Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven before serving to revive the soft texture.

Freezing Before or After Baking

You can freeze the unbaked assembled dish (without icing) by wrapping it tightly in foil and plastic wrap. When ready to bake, thaw overnight and bake as directed. You can also freeze baked portions for up to 2 months.

Keep the Glaze Separate for Storage

If storing before serving, keep the glaze in a separate container and add it fresh before serving. This keeps the bake from becoming soggy.

Reheat in the Oven for Best Texture

While microwaving is fine for a quick fix, reheating in the oven (at 300°F for 10–15 minutes) helps crisp up the edges again and brings the texture closer to freshly baked.

Avoid Overbaking

Watch the bake closely toward the end. Overbaking dries out the cinnamon rolls. If the top is browning too quickly, tent it with foil for the last 10 minutes.

5. Dietary Adaptations and Substitutions

Dairy-Free Version

Use plant-based milk (like oat or almond milk) and dairy-free cinnamon rolls (such as Annie’s Organic). Swap butter-based icing with a simple powdered sugar and almond milk glaze.

Egg-Free Option

Replace each egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). Let it sit for 5 minutes to gel before mixing. The bake may be slightly denser but still delicious.

Gluten-Free Version

Use gluten-free cinnamon roll dough (available from brands like Sweet Loren’s or Schär). Check all labels on ingredients, especially the pumpkin puree and icing.

Low Sugar Alternative

Reduce the sugar in the custard or use sugar substitutes like monk fruit or stevia-based brown sugar alternatives. Skip the second glaze and drizzle with a bit of maple syrup instead.

Nut-Free and Allergy-Friendly

This recipe is naturally nut-free, but always double-check the labels of store-bought cinnamon rolls and icing to ensure no cross-contamination if allergies are a concern.

6. FAQs About the Recipe

Can I Make This the Night Before?

Yes! Assemble the entire bake (minus icing), cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as usual.

Why Is My Bake Too Wet or Soggy?

Using too much milk or under-reducing the pumpkin puree can make the dish overly moist. Be sure to measure accurately and bake long enough for the center to set.

What’s the Best Type of Cinnamon Roll Dough?

Refrigerated dough like Pillsbury works well, but any store-bought cinnamon roll dough with included icing will work. For homemade flair, try making your own dough!

Can I Add Mix-Ins?

Absolutely! Chopped pecans, walnuts, or even white chocolate chips add texture and flavor. Sprinkle on top before baking or mix gently into the custard base.

Do I Have to Use the Icing Packets?

No, you can skip them if you prefer a less sweet version or make your own glaze with powdered sugar and milk. A maple or cream cheese glaze also works beautifully.

7. Conclusion & Final Thoughts

Pumpkin Cinnamon Roll Bake is everything you love about fall—warm spices, cozy flavors, and indulgent textures—wrapped up in one ridiculously easy recipe. It requires minimal prep but delivers maximum satisfaction, making it a top choice for seasonal brunches, dessert tables, or just a lazy Sunday morning treat.

With its soft, pillowy texture, rich pumpkin custard, and sweet icing drizzle, every bite is packed with flavor. The use of refrigerated cinnamon rolls keeps things quick and simple, while the pumpkin and spice upgrades elevate it into something that tastes totally homemade.

It’s the kind of dish that people will ask you for the recipe—every time. Want it more dessert-like? Add vanilla ice cream. Prefer it lighter? Skip the glaze. You can truly make it your own, and it never disappoints.

This is the go-to recipe when you need something festive, delicious, and foolproof. Once you try it, don’t be surprised if Pumpkin Cinnamon Roll Bake becomes a permanent part of your fall baking rotation.

Happy fall—and even happier baking!