Pumpkin Cinnamon Roll Bake Recipe

If you love the warmth of pumpkin spices combined with the gooey goodness of cinnamon rolls, you’re in for a treat with this Pumpkin Cinnamon Roll Bake. This dish brilliantly layers tender cinnamon roll pieces with a luscious pumpkin custard, bringing together the best of fall flavors in a simple, cozy bake. It’s the kind of recipe that turns any morning into a celebration or makes a sweet brunch that your guests won’t stop talking about. Let me take you through the magic of creating this delightfully comforting Pumpkin Cinnamon Roll Bake.

Ingredients You’ll Need

To make this Pumpkin Cinnamon Roll Bake, you’ll want to gather a handful of pantry staples and a couple of fresh ingredients. Each component plays a crucial role in making the dish irresistibly tender, flavorful, and perfectly spiced.

• Two 8-count tubes refrigerated cinnamon roll dough, with icing: The foundation of the bake, providing soft, pillowy cinnamon rolls that absorb the spices beautifully.
• Three large eggs: Helps create a rich, custardy texture that holds everything together.
• ¾ cup pumpkin puree, not pumpkin pie filling: Adds natural sweetness and that iconic pumpkin flavor with a velvety consistency.
• ½ cup milk: Keeps the custard smooth and helps blend the flavors seamlessly.
• ½ cup light brown sugar, packed: Brings warmth and depth with its molasses content.
• ¼ cup granulated sugar: Balances the sweetness for a rounded flavor profile.
• One tablespoon pumpkin pie spice: A fragrant mix of cinnamon, nutmeg, and cloves; the heart of fall in every bite.
• Two teaspoons vanilla extract: Enhances the sweetness and adds a lovely aroma.
• One teaspoon cinnamon: Amplifies the classic cinnamon roll flavor.
• ¼ teaspoon salt, or to taste: Essential to balance the sweetness and bring out all the spices.
• One cup confectioners’ sugar: For the smooth, glossy homemade frosting drizzle on top.
• Two tablespoons cream or milk: Used to thin out the frosting to a perfect drizzle consistency.
• Vanilla ice cream or whipped topping (optional for serving): Adds a decadent finish that melts beautifully atop the warm bake.

How to Make Pumpkin Cinnamon Roll Bake

Step 1: Prep Your Pan and Cinnamon Rolls

Start by preheating your oven to 375°F and lining a 9×9-inch pan with foil, then spraying it with cooking spray so nothing sticks. Next, take those cinnamon roll tubes and slice them into neat little squares—cut each roll into 3 strips, then each strip into 3 pieces, giving you 9 chunks per roll. Scatter these pieces evenly in your prepared pan, making sure they don’t stick together.

Step 2: Mix the Pumpkin Custard

In a medium bowl, whisk together the eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is silky smooth. This blend is where all that luscious fall flavor comes from, soaking into the cinnamon rolls while baking.

Step 3: Assemble and Drizzle

Pour the pumpkin custard evenly over your cinnamon roll pieces, allowing the liquid to settle between them and soak in. Warm the icing just slightly if needed — a quick zap in the microwave for 10 seconds will make it easier to drizzle — then liberally drizzle the icing over the top of the mixture.

Step 4: Bake to Perfection

Place the pan on a baking sheet (trust me, it catches any drips and makes cleanup easier) and bake for about 40 minutes. The Pumpkin Cinnamon Roll Bake is ready when the center looks set and the edges turn a light golden brown. Let it cool briefly on a wire rack before moving on to the final frosting step.

Step 5: Add the Final Frosting Touch

While the bake cools, whisk together confectioners’ sugar and cream (or milk) until smooth and glossy. Drizzle this over the warm Pumpkin Cinnamon Roll Bake for a sweet, shiny finish that’s hard to resist. For a truly indulgent experience, serve with vanilla ice cream or whipped topping.

How to Serve Pumpkin Cinnamon Roll Bake

Garnishes

For an extra pop of flavor and texture, sprinkle chopped toasted pecans or walnuts on top right after drizzling the frosting. A light dusting of cinnamon or pumpkin pie spice adds a beautiful aromatic touch. If you want vibrant color, fresh cranberries or pomegranate seeds balance the sweetness nicely.

Side Dishes

This Pumpkin Cinnamon Roll Bake shines perfectly on its own but pairs wonderfully with a bright, refreshing fruit salad to cut through the richness. A cup of hot coffee, chai tea, or warm apple cider also complements the spices beautifully for a complete autumnal experience.

Creative Ways to Present

Serve your Pumpkin Cinnamon Roll Bake in the pan for a rustic, homey vibe, or cut it into individual squares for a more polished gathering. You can even turn it into a layered parfait by breaking the bake into pieces and alternating with whipped cream in clear glasses — a show-stopping presentation for brunch or dessert.

Make Ahead and Storage

Storing Leftovers

Simply cover any leftover Pumpkin Cinnamon Roll Bake tightly with foil or plastic wrap and store it in the fridge. It stays fresh and delicious for up to 3 days, making it a great treat to enjoy beyond the first serving.

Freezing

To freeze, wrap the cooled bake securely in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for best results.

Reheating

Warm individual portions in the microwave for about 20-30 seconds or reheat the entire pan covered with foil in a 325°F oven until heated through (about 20 minutes). This brings back the soft, gooey texture and makes it feel freshly baked again.

FAQs

Can I use homemade cinnamon roll dough for this recipe?

Absolutely! Homemade dough will add a personal touch and might make the bake extra special. Just ensure your dough is rolled and cut into similar size pieces so it cooks evenly.

Is it okay to substitute canned pumpkin pie filling for pumpkin puree?

It’s best to stick with plain pumpkin puree rather than pumpkin pie filling to avoid overly sweet or spiced results since the recipe balances sweetness and spices itself.

Can I make this Pumpkin Cinnamon Roll Bake vegan?

With some swaps—like using plant-based milk, egg replacer, and vegan cinnamon rolls—you can adapt this recipe for a vegan diet without losing its delicious essence.

How spicy is the pumpkin pie spice in this dish?

The pumpkin pie spice gives a warm, cozy spice with cinnamon, nutmeg, and cloves, but it’s not overly spicy. You can adjust the amount to your preference or add a pinch of ginger for extra zing.

Can I prepare this recipe the night before?

You can assemble the Pumpkin Cinnamon Roll Bake the night before, cover it tightly, and refrigerate overnight. Just bake it fresh in the morning for the best texture and flavor.

Final Thoughts

This Pumpkin Cinnamon Roll Bake is truly a heartwarming, impossible-to-resist creation that’s perfect for cozy mornings or festive gatherings. The blend of fluffy cinnamon rolls with rich pumpkin custard and a luscious glaze creates an indulgent but simple treat that anyone can make. I promise once you try it, you’ll want to make it part of your seasonal favorites. So go ahead, gather those ingredients, and bake a little slice of autumn happiness!

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