Pumpkin Cinnamon Roll Bake — Every bite tastes like the super SOFT, gooey CENTER of a cinnamon roll!! Spiked with pumpkin and flooded with icing, this EASY recipe is an automatic WINNER!!
Fall Cinnamon Roll Bake
Recently I made a Caramel Apple Cinnamon Roll Bake that was so easy yet so decadent and I couldn’t get it out of my mind. So I pumpkin-ized it. The soft and gooey factor of a Cinnabon but with pumpkin flavor and flooded with icing. No complaints here.
The recipe is 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.
What’s in This Pumpkin Cinnamon Roll Bake?
To make this pumpkin cinnamon roll breakfast casserole, you’ll need:
- Refrigerated cinnamon roll dough
- Pumpkin puree
- Light brown sugar and granulated sugar
- Pumpkin pie spice and cinnamon
- Vanilla extract
- Confectioners’ sugar
How to Make Pumpkin Cinnamon Roll Bake
Unroll the cinnamon roll dough, then cut into 9 pieces per roll. Scatter the pieces into a foil-lined 9×9-inch baking dish.
Whisk together the pumpkin filling, then pour over the cinnamon roll pieces. Drizzle with icing.
Bake until the top is set in the center and lightly golden brown. While the cinnamon roll casserole cools, whisk together a homemade frosting and spread over the dish. Serve immediately.
Can I Prep This Dish in Advance?
This pumpkin cinnamon roll bake is best enjoyed hot from the oven. You may be able to assemble the casserole and chill until you’re ready to bake, but I haven’t tried that yet. I imagine you’d need to bake it off within 24 hours of assembling it since the filling contains egg.
Tips for Making Pumpkin Cinnamon Roll Casserole
I used Pillsbury Cinnabon Reduced Fat cinnamon rolls to make this pumpkin cinnamon roll casserole, but use whatever brand you prefer!
Note that this recipe calls for pure pumpkin puree and NOT pumpkin pie filling (which is pre-sweetened and contains spices).
If you have leftovers of this cinnamon roll breakfast casserole, I recommend gently reheating them in the microwave.
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- two 8-count tubes refrigerated cinnamon roll dough, with icing (I used Pillsbury Cinnabon Reduced Fat
- 3 large eggs
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk (I used unsweetened cashewmilk)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt, or to tase
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk (I used unsweetened cashewmilk)
- vanilla ice cream or whipped topping, optional for serving
- 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.
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.
Amount Per Serving: Calories: 529Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 92mgSodium: 451mgCarbohydrates: 80gFiber: 2gSugar: 48gProtein: 8g
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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