Pin This pumpkin cinnamon roll bake transforms ordinary refrigerated cinnamon rolls into an extraordinary fall-inspired breakfast casserole. The pillowy cinnamon rolls soak up a rich pumpkin custard infused with warm spices, creating a comforting dish that's perfect for weekend brunches or holiday mornings.
I first created this recipe when hosting a surprise birthday brunch for my sister, who adores anything pumpkin. The entire kitchen filled with the most intoxicating aroma of cinnamon and spice, and now it's requested at every family gathering from September through December.
Ingredients
- Refrigerated cinnamon rolls with icing: These provide the perfect base and save tremendous time. The packaged icing adds an extra layer of sweetness.
- Pumpkin purée: Be sure to use 100% pure pumpkin purée not pumpkin pie filling which contains added sugars and spices.
- Eggs: They create structure and richness in the custard mixture that surrounds the cinnamon roll pieces.
- Whole milk: Adds creaminess to the custard base. Full fat works best for the richest flavor.
- Brown sugar: The molasses content complements the pumpkin and adds depth beyond what regular sugar would provide.
- Vanilla extract: Use pure extract rather than imitation for the best flavor profile.
- Cinnamon nutmeg and ginger: This trinity of warm spices elevates the pumpkin flavor to new heights.
- Cream cheese: The foundation of our glaze. Always use full fat and make sure it's properly softened for a smooth result.
- Powdered sugar: Creates that perfect drizzly consistency without any grittiness.
Instructions
- Prepare the Baking Dish:
- Thoroughly grease your 9x13 baking dish, ensuring you get into all corners and slightly up the sides. This prevents any sticking and makes serving much easier. A light coating of butter creates the best flavor, but cooking spray works well too.
- Prepare the Cinnamon Rolls:
- Open both cans of cinnamon rolls carefully, setting aside those containers of icing for later use. Using a sharp knife, cut each roll into quarters. Don't worry about making them perfectly even as the variation creates nice texture in the final dish.
- Create the Pumpkin Custard:
- In a large bowl, combine the pumpkin purée, eggs, milk, brown sugar, vanilla, and all the spices. Whisk vigorously until you have a completely smooth, uniform mixture with no streaks of egg remaining. The custard should be thick but pourable, resembling a pumpkin pie filling.
- Combine and Assemble:
- Add all the cinnamon roll pieces to the pumpkin mixture, using a rubber spatula to gently fold everything together. Take your time here to ensure each piece gets coated without smashing or breaking them. Pour this mixture into your prepared baking dish, using the spatula to spread it evenly to the edges.
- Bake to Perfection:
- Place the dish in your preheated oven and bake for 30 to 35 minutes. You'll know it's done when the center is set and no longer jiggly, and the top pieces have turned a beautiful golden brown. The edges might puff slightly higher than the center, which is completely normal.
- Create the Cream Cheese Glaze:
- While the bake is in the oven, beat together the softened cream cheese and butter until completely smooth and fluffy, about 2 minutes. Gradually add the powdered sugar and vanilla, beating continuously. Add milk tablespoon by tablespoon until you reach a pourable but still thick consistency.
- Finishing Touches:
- Allow your bake to cool slightly for 5 to 10 minutes after removing from the oven. This brief cooling period helps the structure set while still serving it warm. Drizzle first with the cream cheese glaze you made, then with the reserved icing from the cinnamon roll packages for a double layer of sweetness.
Pin The secret to this recipe's success is the balance between the spiced pumpkin mixture and the sweetness of the cinnamon rolls. I've found that using standard refrigerated rolls works better than premium or artisanal ones, which can sometimes be too rich and overpower the delicate pumpkin flavor.
Make-Ahead Magic
This pumpkin cinnamon roll bake was practically designed for busy mornings. You can prepare the entire dish the evening before, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, simply remove it from the refrigerator while your oven preheats, then bake as directed, adding about 5 extra minutes to the baking time. The glaze can also be prepared ahead and stored in the refrigerator just bring it to room temperature before using.
Storage and Reheating
Once cooled completely, cover any leftovers tightly with plastic wrap or transfer to an airtight container. The bake will keep in the refrigerator for up to 3 days. For the best reheating results, warm individual portions in the microwave for 20-30 seconds. Alternatively, reheat larger portions in a 300°F oven, covered with foil, until warmed through about 15 minutes. The texture remains surprisingly good even after refrigeration.
Seasonal Adaptations
Fall harvest version Add 1/2 cup diced apple and a handful of dried cranberries
Winter holiday edition Mix in 1/4 teaspoon of cloves and top with sugared cranberries
Spring celebration Reduce pumpkin to 3/4 cup and add 1/4 cup mashed banana with a sprinkle of chopped walnuts
Serving Suggestions
Transform this delicious bake into a memorable brunch spread by serving it alongside a savory egg casserole or frittata for balance. For a special occasion, create a toppings bar with warmed maple syrup, toasted pecans, whipped cream, and fresh berries. This allows guests to customize their portions. I love serving this with a spiced apple cider or a robust coffee to cut through the sweetness.
Pin Enjoy this delightful Pumpkin Cinnamon Roll Bake warm for the best fudgy texture and gooey cinnamon swirl experience.