Description
This decadent Pumpkin Cinnamon Roll Bake combines gooey cinnamon rolls with creamy spiced pumpkin custard, all topped off with a sweet vanilla drizzle. Perfect for brunches, cozy gatherings, or dessert that wows with every warm, spiced bite.
Ingredients
4 (8-count) tubes refrigerated cinnamon roll dough (with icing)
6 large eggs
1½ cups pumpkin puree (not pumpkin pie filling)
1 cup milk (any kind works — dairy or plant-based)
1 cup packed light brown sugar
½ cup granulated sugar
2 tbsp pumpkin pie spice
4 tsp vanilla extract
2 tsp ground cinnamon
½ tsp salt
2 cups confectioners’ sugar
4 tbsp cream or milk (for glaze)
Optional: vanilla ice cream or whipped topping for serving
Delicious Twists:
Add ½ cup chopped pecans or walnuts for crunch
Mix in ½ cup mini white chocolate chips
Use maple extract in the glaze for a fall-inspired finish
Top with candied ginger or crushed gingersnaps for extra zing
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
Cut each cinnamon roll into quarters and spread evenly in the dish.
In a large bowl, whisk eggs, pumpkin puree, milk, sugars, spices, vanilla, and salt until smooth.
Pour pumpkin mixture over the cinnamon rolls, pressing lightly to soak.
Bake for 45–55 minutes, until golden and set.
While baking, mix icing packets with confectioners’ sugar and cream for glaze.
Drizzle glaze over warm bake. Serve with ice cream or whipped topping, if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320 / Serving
- Sugar: 26g / Serving
- Fat: 12g / Serving
- Carbohydrates: 44g / Serving
- Protein: 5g / Serving