Name: Irresistible Pumpkin Cinnamon Roll Bake for Cozy Fall Mornings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tubes refrigerated cinnamon roll dough (This provides the beloved roll texture; substitute with any other brand if preferred.); 3 large eggs (For a vegan alternative, use flax or chia eggs.); 3/4 cup pumpkin puree (Ensure it’s pure pumpkin, not sweetened pie filling.); 1/2 cup milk (Feel free to swap with almond or oat milk if needed.); 1/2 cup light brown sugar (Sweetens the dish and adds depth; can also use granulated sugar.); 1/4 cup granulated sugar (Provides additional sweetness.); 1 tablespoon pumpkin pie spice (If unavailable, cinnamon alone works.); 1 teaspoon cinnamon (Fresh ground cinnamon is preferred.); 2 teaspoons vanilla extract (Almond extract could be a substitute.); 1/4 teaspoon salt (Adjust according to personal taste.); 1 cup confectioners’ sugar (Essential for icing; can swap with a sugar alternative.); 2 tablespoons cream or milk (Any variety of milk will work.); vanilla ice cream or whipped topping (Consider whipped coconut cream for a dairy-free option.)

As the first chill of autumn settles in, I find myself drawn to the warm, comforting scents of pumpkin and spice wafting through my kitchen. That’s when I whip up my favorite fall delight: the Pumpkin Cinnamon Roll Bake. This irresistible breakfast casserole is a cozy twist on traditional cinnamon rolls, combining the gooey goodness we love with a rich, warm pumpkin flavor. And the best part? It comes together in just 40 minutes, making it a perfect fit for those leisurely brunches or festive gatherings. Not only does it please a crowd, but it’s also vegetarian-friendly, satisfying your sweet tooth while keeping things wholesome. Curious about how to create this deliciously easy dish that wraps your family in the spirit of the season? Let’s dive in!

Why is this Pumpkin Cinnamon Roll Bake special?

Comforting Fall Flavors: This bake combines the beloved taste of cinnamon rolls with the cozy essence of pumpkin, making it ideal for autumn mornings.
Quick & Easy: Whip up this delightful dish in just 40 minutes, making it perfect for busy weekends or last-minute brunches!
Crowd-Pleaser: Serve it at a gathering, and watch everyone dive in for seconds; it’s guaranteed to impress both family and friends.
Customizable Treat: Feel free to enhance this recipe with nuts or dried fruits for an unexpected twist—your creativity knows no bounds!
Vegetarian-Friendly: Delight in a wholesome breakfast that offers all the indulgence without compromising dietary preferences. For more fall-inspired recipes, check out my tasty Pumpkin Spice Gooey Cake with Cream Cheese Frosting or enjoy a bowl of comforting Spicy Chorizo Pumpkin Soup.

Pumpkin Cinnamon Roll Bake Ingredients

• Create your perfect seasonal dish!

For the Base
Refrigerated cinnamon roll dough (2 tubes) – This provides the beloved roll texture; you can substitute with any other brand you prefer.
Large eggs (3) – These bind the ingredients together; for a vegan alternative, use flax or chia eggs.
Pumpkin puree (3/4 cup) – This adds moisture and a rich flavor; make sure it’s pure pumpkin, not the sweetened pie filling.
Milk (1/2 cup) – Contributes to the custard-like filling; feel free to swap with almond or oat milk if needed.
For Sweetness
Light brown sugar (1/2 cup, packed) – Sweetens the dish and adds depth; you can also use granulated sugar as a substitute.
Granulated sugar (1/4 cup) – Provides additional sweetness; relying solely on brown sugar is also an option.
For Spices & Flavor
Pumpkin pie spice (1 tablespoon) – Enhances the fall flavors delightfully; if it’s unavailable, cinnamon alone works in a pinch.
Cinnamon (1 teaspoon) – Complements the pumpkin flavor wonderfully; fresh ground cinnamon is preferred for a vibrant taste.
Vanilla extract (2 teaspoons) – Adds aromatic richness; almond extract could also be a lovely substitution.
Salt (1/4 teaspoon) – Balances the sweetness; adjust according to your personal taste.
For the Frosting
Confectioners’ sugar (1 cup) – Essential for icing; swap it with a sugar alternative for a lower-calorie option.
Cream or milk (2 tablespoons) – Used to thin the frosting; any variety of milk will work well.
For Garnishing (optional)
Vanilla ice cream or whipped topping – Adds a delightful finishing touch; consider whipped coconut cream for a dairy-free option.

Each ingredient in this Pumpkin Cinnamon Roll Bake plays a significant role in crafting a dish that’s bound to warm your heart and home this fall!

Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Bake

Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). While the oven heats up, take a 9×9-inch baking pan and line it with foil for easy cleanup. Lightly coat the foil with cooking spray to ensure your Pumpkin Cinnamon Roll Bake releases easily after baking.

Step 2: Prepare the Cinnamon Rolls
Open the tubes of refrigerated cinnamon roll dough and carefully cut each roll into 9 pieces. Scatter these pieces evenly across the bottom of your prepared baking pan. Aim for an even distribution to ensure that every bite of the Pumpkin Cinnamon Roll Bake is filled with gooey goodness.

Step 3: Mix the Custard
In a large mixing bowl, whisk together 3 large eggs, 3/4 cup of pumpkin puree, and 1/2 cup of milk until smooth and well combined. Add in 1/2 cup of packed light brown sugar, 1/4 cup of granulated sugar, 1 tablespoon of pumpkin pie spice, 2 teaspoons of vanilla extract, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Keep whisking until the mixture is homogenous and slightly frothy.

Step 4: Combine Mixtures
Carefully pour the pumpkin mixture evenly over the scattered cinnamon roll pieces in the pan. Ensure all pieces are coated well with the custard to achieve that moist, gooey texture that makes this Pumpkin Cinnamon Roll Bake so irresistible.

Step 5: Drizzle Icing
Take the icing packet that comes with the cinnamon roll dough and drizzle it generously over the top of the assembled mixture. This sweet icing is what will bring a lovely finish to your bake, adding both flavor and visual appeal.

Step 6: Bake the Casserole
Place the baking pan on a sheet tray to catch any overflow, then slide it into your preheated oven. Bake for about 40 minutes, or until the top is set and has turned lightly golden. You’ll know it’s done when a toothpick inserted in the center comes out clean.

Step 7: Prepare the Frosting
While the Pumpkin Cinnamon Roll Bake cools down slightly, make the frosting. In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of cream or milk until smooth and drizzling consistency is achieved.

Step 8: Drizzle and Serve
Once the bake has cooled for a few minutes, drizzle the prepared frosting over the top. For an extra special touch, serve each piece warm, optionally topped with vanilla ice cream or whipped topping to elevate your cozy fall breakfast experience!

Pumpkin Cinnamon Roll Bake Variations

Feel free to get creative with this Pumpkin Cinnamon Roll Bake, adding your own personal spin to make it even more delightful!

Nuts: Add chopped pecans or walnuts for an extra crunch and a lovely nutty flavor. The added texture complements the softness beautifully.
Dried Fruit: Consider introducing cranberries or raisins for a sweet-tart flavor contrast that brightens each bite. This is especially wonderful if you’re looking to elevate the dish!
Sweet Potato: Swap the pumpkin puree for sweet potato puree to create a unique twist, bringing a subtle sweetness that’s equally delicious.
Maple Syrup: Replace the granulated sugar with maple syrup for a lovely caramelized flavor and depth. A touch of fall essence shines through every slice.
Coconut Milk: Use coconut milk instead of regular milk for a tropical nuance that pairs wonderfully with the spices. This addition can also help create a creamier texture.
Vegan Option: To make this dish vegan, substitute eggs with a flax or chia egg, and use a plant-based milk variety along with a suitable icing alternative.
Chocolate Chips: Toss in some chocolate chips for a decadent taste that makes your Pumpkin Cinnamon Roll Bake feel extra indulgent. Treat yourself—you deserve it!
Spicy Kick: For those who enjoy a little heat, consider adding a pinch of cayenne pepper or chili powder to the custard mix for a surprising flavor dimension.

If you’re eager for more delectable pumpkin recipes, don’t miss out on my irresistible Pumpkin Spice Gooey Cake with Cream Cheese Frosting or warm up with a bowl of Spicy Chorizo Pumpkin Soup. Happy baking!

What to Serve with Pumpkin Cinnamon Roll Bake

As the warm, spiced aroma fills your kitchen, you’ll want to elevate your brunch experience with delightful pairings!

Fresh Fruit Salad: A light, refreshing bowl of seasonal fruits adds brightness and balances the richness of the bake.
Apple Cider Mimosas: Celebrate fall with bubbly champagne and sweet apple cider, adding a touch of festivity to your meal.
Crispy Bacon Strips: The salty crunch of bacon contrasts perfectly with the sweet and gooey pumpkin cinnamon roll bake, creating a delightful flavor harmony.
Greek Yogurt Parfaits: Layered with granola and berries, this creamy side brings a healthy crunch and complements the soft texture of the casserole.
Savory Breakfast Sausages: Juicy sausages provide a hearty counterpoint to the sweet rolls, making every bite satisfyingly flavorful.
Warm Maple Syrup: Drizzling warm maple syrup on top enhances the dish’s sweetness and adds a classic breakfast touch that everyone loves.

Embrace these options to create a cozy, comprehensive meal perfect for your fall gatherings!

How to Store and Freeze Pumpkin Cinnamon Roll Bake

Room Temperature: Keep any leftover pumpkin cinnamon roll bake covered at room temperature for up to 3 days to maintain freshness.

Fridge: Store in an airtight container in the fridge for up to 5 days. When ready to enjoy, just reheat portions in the microwave for a quick warm treat.

Freezer: To freeze, wrap individual servings tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 3 months.

Reheating: For best results, reheat frozen pieces in the microwave or oven until warmed through. Enjoy the gooey goodness of your pumpkin cinnamon roll bake any time!

Expert Tips for Pumpkin Cinnamon Roll Bake

Serve Warm: Always serve your Pumpkin Cinnamon Roll Bake warm for the best gooey texture and flavor experience.
Fresh Dough Only: Do not refrigerate the assembled casserole before baking, as fresh dough yields the best results.
Pure Pumpkin: Ensure you use pure pumpkin puree, as sweetened pie filling can throw off the balance of flavors.
Even Coating: Make sure to pour the custard mixture evenly over the cinnamon rolls, ensuring that every piece is well-soaked for that melt-in-your-mouth experience.
Flexible Garnish: Feel free to get creative with toppings! A sprinkle of nuts or some dried fruit can add delightful texture to your pumpkin cinnamon roll bake.
Oven Check: Keep an eye during the last few minutes of baking to avoid overcooking; the top should be set and lightly golden for the perfect finish.

Make Ahead Options

These delightful Pumpkin Cinnamon Roll Bakes are perfect for busy home cooks looking to save time in the morning! You can prep the entire dish up to 24 hours in advance by following a few simple steps. Start by cutting the cinnamon rolls into pieces and placing them in the baking pan, then whisk together the custard mixture (eggs, pumpkin puree, milk, sugars, and spices) and pour it over the rolls. Cover the pan tightly with plastic wrap and refrigerate. When you’re ready to enjoy your breakfast, simply remove the wrap and bake as directed, adding a few extra minutes to ensure it’s heated through. This way, you can savor the gooey goodness of your Pumpkin Cinnamon Roll Bake with minimal effort!

Pumpkin Cinnamon Roll Bake Recipe FAQs

How do I select ripe pumpkins for my Pumpkin Cinnamon Roll Bake?
Absolutely! When choosing pumpkins, look for firm, smooth skins without any soft spots or blemishes. A ripe pumpkin should feel heavy for its size, with a vibrant color. For purees, smaller varieties like sugar pumpkins are ideal, as they tend to be sweeter and less watery.

How should I store leftover Pumpkin Cinnamon Roll Bake?
You can store any leftovers covered at room temperature for up to 3 days, which keeps it nice and fresh. For longer storage, place it in an airtight container in the fridge for up to 5 days. Just reheat in the microwave for a delicious warm treat whenever you’re ready!

Can I freeze the Pumpkin Cinnamon Roll Bake?
Absolutely! To freeze, allow the casserole to cool completely, then wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. This way, you can enjoy your Pumpkin Cinnamon Roll Bake for up to 3 months. When ready to eat, simply reheat the frozen pieces in the microwave or oven until warmed through.

What if my casserole doesn’t look golden on top after baking?
Very! If the top doesn’t turn golden, make sure your oven is properly preheated to 375°F. You can also monitor the bake during the last few minutes; it may need an additional 5-10 minutes, but keep an eye on it to avoid overcooking. A toothpick inserted in the center should come out clean when it’s done.

Is this recipe suitable for those with dietary restrictions?
Of course! This Pumpkin Cinnamon Roll Bake is vegetarian-friendly, and for vegan adaptations, you can substitute the eggs with flax or chia eggs, and use plant-based milk. Just ensure your cinnamon roll dough is also vegan. Always check ingredients for any allergies regarding gluten and dairy, especially if offering to guests.

Can I use homemade pumpkin puree instead of canned?
Definitely! Homemade pumpkin puree can add a lovely, fresh flavor to your Pumpkin Cinnamon Roll Bake. To make it, simply roast a pumpkin until tender, scoop out the flesh, and blend until smooth. Just ensure that it’s well-drained to avoid excess moisture in your bake!