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Pumpkin Cinnamon Roll Bake Recipe

Pumpkin Cinnamon Roll Bake Recipe
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★★★★★

5.1 from 23 reviews

This Pumpkin Cinnamon Roll Bake is a deliciously comforting twist on classic cinnamon rolls, combining the warm flavors of pumpkin and cinnamon in an easy-to-make casserole. With soft cinnamon roll pieces soaked in a spiced pumpkin custard and topped with a creamy glaze, it’s perfect for fall breakfasts or cozy brunches.

Ingredients

Scale

Cinnamon Roll Layer

  • two 8-count tubes refrigerated cinnamon roll dough, with icing

Pumpkin Custard

  • 3 large eggs
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup milk
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt, or to taste

Frosting

  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk

Optional Serving

  • vanilla ice cream or whipped topping

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray it with cooking spray. Set aside.
  2. Cut Cinnamon Rolls: Cut each cinnamon roll tube into 3 even strips, then cut each strip into 3 pieces to make 9 pieces per tube. Scatter the pieces evenly in the prepared pan, ensuring they are separated to prevent sticking. Set the icing from the packaging aside.
  3. Make Pumpkin Custard: In a medium bowl, whisk together the eggs, pumpkin puree, ½ cup milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth and combined.
  4. Pour Custard Over Rolls: Evenly pour the pumpkin custard mixture over the cinnamon roll pieces in the pan, allowing them to soak slightly.
  5. Drizzle Packaged Icing: Drizzle the icing from the cinnamon roll package evenly over the top. If the icing is cold and thick, warm it in the microwave for about 10 seconds to make drizzling easier.
  6. Bake the Casserole: Place the pan on a baking sheet to catch any overflow and bake for about 40 minutes or until the custard is set in the center and the top is lightly golden brown.
  7. Cool Slightly: Remove the pan from the oven and place it on a wire rack to cool for a few minutes while you prepare the frosting.
  8. Make the Frosting: In a medium bowl, whisk together the confectioners’ sugar and 2 tablespoons of cream or milk until smooth.
  9. Drizzle Frosting and Serve: Drizzle the prepared frosting evenly over the warm baked cinnamon rolls. Serve immediately, optionally with a scoop of vanilla ice cream or whipped topping.

Notes

  • If desired, warm the cinnamon roll icing for easier drizzling.
  • Using a baking sheet under the pan prevents mess from overflow.
  • Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Store leftovers covered in the refrigerator and reheat gently before serving.
  • For a dairy-free version, substitute milk and cream with plant-based alternatives.

Nutrition

Keywords: pumpkin cinnamon roll bake, pumpkin cinnamon casserole, fall breakfast, autumn brunch, cinnamon rolls with pumpkin, easy pumpkin recipes

Find it online: https://servedbynora.com/pumpkin-cinnamon-roll-bake-recipe/