Introduction

This Pumpkin Cinnamon Roll Bake is a cozy twist on classic cinnamon rolls, perfect for fall mornings or holiday gatherings. Featuring tender cinnamon rolls soaked in a spiced pumpkin custard, this dish is both comforting and festive.

The image shows a square baking pan lined with shiny silver foil, filled with golden-brown cinnamon roll pieces stacked in layers, each topped generously with thick white icing that drips slightly over the edges. A corner piece has been cut out and is being held by a silver fork resting inside the pan, showing the soft, fluffy inside of the cinnamon rolls with visible cinnamon swirls. The background is a white marbled surface with a silver spoon blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 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
1 cup confectioners’ sugar
2 tablespoons cream or milk
Vanilla ice cream or whipped topping, optional for serving

Instructions

Step 1: Preheat the oven to 375°F. Line a 9×9-inch baking pan with foil and spray it with cooking spray; set aside.
Step 2: Cut each cinnamon roll dough tube into 3 even strips, then cut each strip into 3 pieces, creating 9 pieces per tube. Scatter the pieces evenly in the prepared pan, keeping them separated to prevent sticking. Set aside the pan and the icing from the packaging.
Step 3: In a medium bowl, whisk together the eggs, pumpkin puree, ½ cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
Step 4: Pour the pumpkin mixture evenly over the cinnamon roll pieces in the pan.
Step 5: Drizzle the reserved icing evenly over the top. If the icing is cold and thick, microwave it for 10 seconds to soften for easier drizzling.
Step 6: Place the baking pan on a baking sheet to catch any overflow, then bake for about 40 minutes or until the center is set and the top turns lightly golden brown.
Step 7: Remove the pan from the oven and let it cool on a wire rack briefly while you prepare the frosting.
Step 8: In a medium bowl, whisk together the confectioners’ sugar and cream or milk until smooth. Drizzle this frosting evenly over the warm pumpkin cinnamon rolls.
Step 9: Serve immediately, optionally topped with vanilla ice cream or whipped topping for an extra indulgent touch.

Tips & Variations

Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
For a dairy-free option, substitute milk and cream with almond or oat milk.
To enhance the pumpkin flavor, add a pinch of nutmeg or ground cloves to the custard mixture.
Serve the bake warm and fresh out of the oven for the best texture and flavor.

Storage

Store leftover pumpkin cinnamon roll bake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds until warm. The texture is best when enjoyed fresh but reheats well.

How to Serve

A close-up of a square piece of cinnamon roll bread pudding on a white plate with floral patterns, showing layers of golden-brown, soft, and chunky cinnamon bread pieces soaked in creamy white glaze dripping down the sides, set on a white marbled surface with a blurred white fork in the background and a spoon with white glaze at the bottom right corner of the image, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree fresh pumpkin thoroughly before measuring ¾ cup for the recipe. Make sure it’s smooth and has no excess water to maintain the right consistency.

What can I substitute for pumpkin pie spice?

You can mix your own blend using equal parts ground cinnamon, ginger, nutmeg, and cloves or allspice. About 1 tablespoon of this mix works well as a replacement.

Pumpkin Cinnamon Roll Bake Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

A delicious and comforting Pumpkin Cinnamon Roll Bake that transforms classic cinnamon rolls into a festive autumn dessert. This recipe combines pumpkin puree and warm spices with refrigerated cinnamon roll dough, baked to golden perfection and topped with a creamy glaze. Perfect for breakfast or a cozy treat during the fall season.

Author: Stella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 16 servings 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cinnamon Roll Bake

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 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 for serving

vanilla ice cream or whipped topping

Instructions

Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray it lightly with cooking spray to prevent sticking. Set the pan aside.
Cut the Dough: Take the cinnamon roll dough and cut each roll into 3 even strips, then cut those strips into 3 pieces to make 9 pieces per roll. Arrange these pieces in the prepared pan, spaced apart to prevent sticking as they bake. Set the icing aside for later.
Make the Pumpkin Mixture: 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 fully combined.
Pour Mixture Over Rolls: Evenly pour the pumpkin-egg mixture over the arranged cinnamon roll pieces in the pan, ensuring each piece is coated.
Drizzle Icing: Drizzle the reserved icing evenly over the top of the mixture. If the icing is too cold and thick, warm it in the microwave for about 10 seconds to make drizzling easier.
Bake: Place the baking pan on a baking sheet to catch any overflow and bake in the preheated oven for approximately 40 minutes, or until the top is set in the center and lightly golden brown.
Prepare Frosting: While the bake cools briefly on a wire rack, whisk together the confectioners’ sugar with 2 tablespoons of cream or milk in a medium bowl until smooth.
Finish and Serve: Drizzle the frosting evenly over the warm pumpkin cinnamon roll bake. Serve immediately, optionally with vanilla ice cream or whipped topping for added indulgence.

Notes

Using refrigerated cinnamon roll dough saves time and makes this recipe quick to assemble.
Ensure not to use pumpkin pie filling as it contains spices and sweeteners that alter the flavor and texture.
Leaving some space between dough pieces prevents them from sticking together when baking.
Heating the icing slightly helps with easy drizzling on top of the batter.
Placing the pan on a baking sheet catches any drips and keeps your oven clean.
Optional toppings like ice cream or whipped cream add a delicious creamy contrast.

Keywords: Pumpkin Cinnamon Roll Bake, Pumpkin Dessert, Cinnamon Rolls, Autumn Recipes, Fall Breakfast, Pumpkin Spice Recipes