Pumpkin Cinnamon Roll Bake

Your New Favorite Fall Breakfast Is This Insanely Easy Pumpkin Cinnamon Roll Bake

Hey there, my fellow food lovers! Chef Emily here, coming to you from my happily chaotic kitchen, which currently smells like a cross between a pumpkin patch, a cinnamon bun factory, and pure, unadulterated joy. Is there anything better than that first crisp morning of fall? The one that makes you want to pull on your coziest sweater, curl up with a blanket, and fill your home with the warm, spiced scent of baking? I think not.

But let’s be real—as much as I love a from-scratch baking project, sometimes you just need something spectacular without spending your entire Saturday morning measuring and kneading. That’s where this glorious, game-changing Pumpkin Cinnamon Roll Bake comes in. Imagine: gooey, store-bought cinnamon rolls (no shame in that game!) transformed into a decadent bread pudding-like casserole, swirled with a creamy, spiced pumpkin custard, and finished with a dreamy vanilla drizzle. It’s the kind of dish that makes brunch guests think you’re a culinary wizard, and the perfect dessert for a cozy night in. It’s warm, it’s comforting, and it’s begging to be made. So, preheat that oven, grab your favorite mixing bowl, and let’s make something delicious together!

A Sunday Morning Legacy

This recipe takes me right back to my grandma’s kitchen. Sundays were sacred in our house. After church, the whole family would pile into her cozy, yellow-tiled kitchen, lured by the scent of something baking. While she was famous for her from-scratch cinnamon rolls, she was also the queen of what she called “kitchen magic” – turning simple, convenient ingredients into something extraordinary that brought everyone together.

One particularly hectic Sunday, with a house full of cousins, she didn’t have time for her usual marathon baking session. With a wink, she grabbed a few tubes of refrigerated cinnamon rolls, whisked together a few pantry staples, and created the first iteration of this bake. The second it came out of the oven, the entire crowd went silent, followed by a chorus of “Grandma, this is the BEST thing you’ve ever made!” It wasn’t just about the shortcut; it was about the love and the cleverness of creating something incredible and communal without the stress. That’s the spirit I bring to this recipe every time I make it. It’s a hug from my grandma in a baking dish.

Gathering Your Pumpkin Spice Squad

Here’s everything you’ll need to create this autumnal masterpiece. Don’t forget, cooking is about making it your own, so I’ve included my favorite chef-y tips and substitutions right here!

• 4 (8-count) tubes refrigerated cinnamon roll dough (with icing): This is our glorious shortcut! The icing packets are key for our glaze later. Pillsbury or store-brand both work perfectly.
• 6 large eggs: These are the backbone of our custard, giving the bake its rich, firm-yet-creamy texture. Make sure they’re at room temperature for a smoother mixture!
• 1½ cups pumpkin puree: Not pumpkin pie filling! We want pure, unsweetened pumpkin puree so we can control the sugar and spice levels ourselves.
• 1 cup milk: Any kind you love! Whole milk makes it extra rich, but I’ve used almond and oat milk with fantastic results.
• 1 cup packed light brown sugar: This adds a deep, molasses-like sweetness and moisture that granulated sugar just can’t match.
• ½ cup granulated sugar: The perfect partner to brown sugar for balancing flavor and sweetness.
• 2 tbsp pumpkin pie spice: The flavor MVP! If you’re out, make your own by whisking together 1 tbsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, and 1 tsp allspice or cloves.
• 4 tsp vanilla extract: A generous pour adds a warm, sweet aroma that makes the whole house smell incredible.
• 2 tsp ground cinnamon: Because you can never have too much cinnamon. Ever.
• ½ tsp salt: Crucial for balancing all the sweetness and making the flavors pop. Don’t skip it!
• 2 cups confectioners’ sugar: For our luscious, drizzle-worthy glaze.
• 4 tbsp cream or milk (for glaze): Cream will give you a richer, thicker glaze, while milk will make it a bit lighter.
• Optional: vanilla ice cream or whipped topping for serving: Highly, highly recommended. The contrast of warm bake and cold, melty ice cream is a religious experience.

Let’s Build This Beautiful Bake, Step-by-Step!

Ready? This comes together so quickly. Put on some music, and let’s get messy!

Step 1: Prep Like a Pro
First things first, preheat your oven to 350°F (175°C). This is so important for even baking! While it’s heating up, grab your trusty 9×13-inch baking dish and give it a good coating of non-stick spray or a butter smear. We want every last gooey piece to come out easily.

Step 2: Create Cinnamon Roll Confetti
Now, open those tubes of cinnamon rolls. (That *pop* never gets old, does it?) Separate them and cut each one into quarters. This creates more edges and nooks for our pumpkin custard to soak into, resulting in maximum flavor in every single bite. Scatter all those pieces evenly into your prepared dish.

Step 3: Whisk Up the Pumpkin Magic
In a large bowl, crack in your 6 eggs and give them a quick whisk to break them up. Now, add in the pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt. Now, whisk it all together until it’s completely smooth and gorgeous. You shouldn’t see any streaks of egg or pumpkin. Chef’s Hack: If you’re worried about little bits of egg white, you can actually whisk your eggs first until they’re homogenous, then add the other ingredients. It makes for a super silky custard!

Step 4: The Soak is Everything
Slowly and lovingly pour that beautiful orange custard all over the cinnamon roll pieces in the baking dish. Now, take a spatula or clean hands and gently press down on the rolls, ensuring every single piece gets submerged and soaked through with that spiced pumpkin goodness. This step is the secret to a bake that’s moist all the way through, not dry on top.

Step 5: Bake to Golden Perfection
Slide that dish into your preheated oven and let the magic happen for 45-55 minutes. You’re looking for a beautifully golden brown top and a center that is set (it shouldn’t jiggle like liquid when you gently shake the pan). A toothpick inserted near the center should come out relatively clean. Ovens vary, so start checking at the 45-minute mark!

Step 6: Glaze it Up!
While your masterpiece is baking, let’s make the glaze. In a medium bowl, combine the icing packets that came with the cinnamon rolls, the confectioners’ sugar, and your cream or milk. Whisk until it’s smooth and drizzle-able. If it’s too thick, add more liquid a teaspoon at a time. Too thin? Add a bit more powdered sugar.

Step 7: The Grand Finale
Once the bake is out of the oven, let it cool for just about 5-10 minutes—this helps it set up a bit. Then, take that glaze and drizzle it all over the top in a beautiful, artful pattern (or just go wild with it—I won’t judge!). Serve it up warm and watch the smiles appear.

How to Serve This Showstopper

This bake is a star all on its own, but a little presentation goes a long way! I love scooping out generous portions into shallow bowls. While it’s still warm, top it with a big scoop of vanilla ice cream—the way it melts into the nooks and crannies is pure heaven. A dollop of freshly whipped cream and a tiny extra sprinkle of cinnamon or pumpkin pie spice on top makes it look like it came from a fancy bakery. It’s the ultimate centerpiece for a holiday brunch buffet or a cozy dessert spread.

Make It Your Own! Delicious Twists & Swaps

The fun doesn’t stop here! This recipe is a fantastic canvas for your creativity.

• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the baking dish with the cinnamon rolls for a wonderful textural contrast.
• White Chocolate Wonder: Sprinkle ½ cup of mini white chocolate chips over the top before baking. They get all melty and amazing.
• Maple Dream: Swap the vanilla extract in the glaze for maple extract for the ultimate fall flavor combo.
• Ginger Zing: Top your finished bake with a sprinkle of finely chopped candied ginger or crushed gingersnap cookies for a spicy kick.
• Dairy-Free Delight: Use your favorite plant-based milk and creamer. It works beautifully!

From My Kitchen to Yours: Chef Emily’s Notes

I’ve made this recipe more times than I can count, and it’s evolved a little each time! My biggest tip? Don’t skip the pressing-down step. I did once, and I ended up with some drier pieces on top—lesson learned! I also love making this the night before for a stress-free morning. Just assemble the entire thing (cover it tightly and keep it in the fridge without baking), and then pop it in the oven in the morning. You might need to add 5-10 minutes to the bake time since it’s going in cold. One time, my nephew tried to “help” by adding what he thought was cinnamon but was actually paprika… let’s just say we ordered pizza that night and I now label all my spices clearly! The kitchen is for making memories, perfect or not.

Your Questions, Answered!

Q: Can I make this ahead of time?
A: Absolutely! You have two great options. 1) Full Make-Ahead: Assemble the entire bake, cover it tightly with plastic wrap, and refrigerate overnight. Bake straight from the fridge, adding 5-10 extra minutes. 2) Reheat: Bake it fully, let it cool, and cover it. Reheat individual portions in the microwave for 60-90 seconds or the whole dish in a 300°F oven for 15-20 minutes until warm.

Q: My center is still jiggly after 55 minutes! What do I do?
A: No panic! Oven temperatures can vary. Simply leave it in for another 5-10 minutes, checking every 5. If the top is getting too brown, you can loosely tent it with a piece of aluminum foil to prevent burning while the center finishes cooking.

Q: Can I use homemade cinnamon roll dough?
A: Of course! If you have a favorite homemade cinnamon roll recipe, you can use about 2 pounds of the unbaked dough, cut into chunks. The bake time might be slightly different, so keep an eye on it.

Q: Why is my bake soggy?
A: Sogginess usually means it needed a few more minutes in the oven. The custard needs that full time to set properly. Ensure you’re using a tested oven thermometer to confirm your oven is at the right temperature, as an oven that runs cool will underbake it.

Print

Nutritional Information

*This is an estimate provided for informational purposes only. Calculations will vary based on specific ingredients used.

Per Serving (based on 16 servings): Calories: ~320, Carbohydrates: ~44g, Fat: ~12g, Protein: ~5g, Sugar: ~26g

Prep Time: 10 mins | Bake Time: 50 mins | Total Time: 1 hour

There you have it, friends! My ultimate, heartwarming, crowd-pleasing Pumpkin Cinnamon Roll Bake. I hope it brings as much joy and comfort to your table as it does to mine. If you make it (and you totally should!), tag me on social @TastyChow so I can see your beautiful creations! Now, go forth and bake with love!

— Emily 🧡