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–+ servings
Pumpkin Cinnamon Roll Bake

Irresistible Pumpkin Cinnamon Roll Bake for Cozy Fall Mornings

This Pumpkin Cinnamon Roll Bake is a delightful twist on traditional cinnamon rolls, perfect for cozy fall mornings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 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.
Sweetness
  • 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.
Spices & Flavor
  • 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.
Frosting
  • 1 cup confectioners’ sugar Essential for icing; can swap with a sugar alternative.
  • 2 tablespoons cream or milk Any variety of milk will work.
Garnishing (optional)
  • vanilla ice cream or whipped topping Consider whipped coconut cream for a dairy-free option.

Equipment

  • 9x9-inch baking pan
  • Mixing bowl
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 9×9-inch baking pan with foil, lightly coated with cooking spray for easy cleanup.
  2. Open the refrigerated cinnamon roll dough and cut each roll into 9 pieces, scattering them evenly in the prepared baking pan.
  3. In a large mixing bowl, whisk together eggs, pumpkin puree, and milk until smooth. Add in brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt, whisking until homogenous.
  4. Pour the pumpkin mixture evenly over the cinnamon roll pieces, ensuring all pieces are coated.
  5. Drizzle the icing packet over the assembled mixture.
  6. Place the baking pan on a tray and bake for about 40 minutes, or until the top is set and lightly golden.
  7. Prepare the frosting by whisking confectioners’ sugar with cream or milk until smooth.
  8. Drizzle the prepared frosting over the cooled bake and serve warm, optionally topped with vanilla ice cream or whipped topping.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 2mgCalcium: 6mgIron: 4mg

Notes

Always serve warm for the best gooey texture. Ensure to use fresh dough and pure pumpkin puree.

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