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Pumpkin Cinnamon Roll Bake

Averie Sunshine

4.53 from 111 votes

Updated: Aug 12, 2026

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Pumpkin Cinnamon Roll Bake 🎃🤎 is an EASY fall breakfast or brunch where every bite tastes like the soft, gooey center of a cinnamon roll. Pumpkin adds cozy seasonal flavor, while plenty of icing makes it rich and indulgent. It’s a crowd pleasing recipe that’s perfect for fall mornings, holidays, or weekend brunch!

Easy Gooey Pumpkin Cinnamon Roll Bake Recipe

• This sweet breakfast casserole soft and gooey factor of a Cinnabon cinnamon roll but with pumpkin flavor and flooded with icing. No complaints here.
• The recipe is so easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough. I’m not always ambitious enough to make scratch pumpkin cinnamon rolls so this recipe is perfect. I used two tubes of refrigerated cinnamon roll dough, chopped it into pieces, poured a pumpkin mixture over the top, baked, and drizzled with icing.
• Every bite tastes like the coveted center-bite of a cinnamon roll. Pumpkin keeps baked goods moist and it’s a miracle worker here because the rolls are incredibly tender and juicy. Cinnamon rolls aren’t worth the calories if they’re dry and there’s no chance of that with these!
• The recipe is great for lazy weekend breakfasts, impromptu company, or a special holiday brunch or event. The pumpkin flavor is on the mild side, which is nice if you’re serving this to a mixed group where not everyone “love-loves” pumpkin.
• I originally posted this recipe in 2016 and I had a fourth grader. It’s 10 years later and now she’s in a sophomore in college! Where did the time go? But this is a favorite recipe of hers and my readers alike over the years!

Pumpkin Cinnamon Roll Casserole Ingredients  

• Refrigerated cinnamon roll dough: This easy fall breakfast bake starts with store-bought cinnamon roll dough, which keeps the recipe fast and simple. I used Pillsbury Cinnabon Reduced Fat cinnamon rolls, but any brand or style you like will work.
• Eggs, pumpkin puree, milk, brown sugar, granulated sugar, and vanilla: These create the soft, custardy pumpkin base. Use pure pumpkin puree, not pumpkin pie filling, because pumpkin pie filling is already sweetened and spiced.
• Pumpkin pie spice and cinnamon: These add warm fall flavor and make the bake taste cozy without needing lots of extra ingredients.
• Confectioners’ sugar: Used to make the sweet icing that gets drizzled over the warm cinnamon roll bake.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Pumpkin Cinnamon Roll Casserole

1. Unroll the cinnamon roll dough, then cut into 9 pieces per roll. Scatter the pieces into a foil-lined 9×9-inch baking dish. 
2. Whisk together the pumpkin filling, then pour over the cinnamon roll pieces. Drizzle with icing. 
3. Bake until the top is set in the center and lightly golden brown.
4. While the cinnamon roll casserole cools, whisk together a homemade frosting and spread over the dish. Serve immediately!

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4.53 from 111 votes

Pumpkin Cinnamon Roll Casserole

By Averie Sunshine

🎃🤎 An EASY fall breakfast or brunch where every bite tastes like the soft, gooey center of a cinnamon roll. Pumpkin adds cozy seasonal flavor, while plenty of icing makes it rich and indulgent. It’s a crowd pleasing recipe that’s perfect for fall mornings, holidays, or weekend brunch!

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 1 hour hour

Servings: 8

Equipment

• 9×9-inch baking pan

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 tase
• ▢ 1 cup confectioners’ sugar
• ▢ 2 tablespoons cream or milk
• ▢ vanilla ice cream or whipped topping, optional for serving

Instructions 

• Preheat oven to 375F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.
• Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces total per cinnamon roll. Scatter in prepared pan, separating the pieces from one another because they stick together if you slice them in stacks; set pan and the icing from the packaging aside.
• To a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, salt, and whisk until smooth.
• Evenly pour the mixture over the cinnamon rolls.
• Evenly drizzle the icing. If the icing is cold, heating it in the microwave for 10 seconds will make drizzling easier.
• Place pan on a baking sheet (insurance against overflow and highly recommended) and bake for about 40 minutes, or until the top is set in the center and lightly golden brown. Place pan on a wire rack to cool momentarily while you make the frosting.
• To a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth.
• Evenly drizzle the frosting over the rolls and optionally serve with ice cream or whipped topping. Serve immediately.

Notes

Storage: Cinnamon rolls are best warm and fresh but will keep airtight at room temp for up to 5 days.

Adapted from Caramel Apple Cinnamon Roll Bake.

Nutrition

Serving: 1, Calories: 419cal, Carbohydrates: 64g, Protein: 6g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 346mg, Fiber: 2g, Sugar: 43g

Nutrition information is automatically calculated, so should only be used as an approximation.

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More Pumpkin Breakfast Recipes:

My FAVORITE PUMPKIN RECIPES on my blog!

My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!

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Mini Pumpkin Chocolate Chip Muffins — Easy, no mixer recipe for the softest, moistest, most adorable little muffins! Rich pumpkin flavor and chocolate in every bite!

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Originally posted September 16, 2016 and reposted with updated text August 18, 2023.