If you’re looking for the ultimate cozy fall treat, this Cinnamon Roll Pumpkin Bake is it! With warm cinnamon rolls baked into a rich pumpkin custard, every bite delivers gooey, spiced goodness that tastes like autumn in a pan.
It’s a quick and easy recipe that combines two favorites—cinnamon rolls and pumpkin pie—into one irresistible breakfast or dessert casserole. Perfect for holiday mornings, brunch gatherings, or a weekend indulgence!
PRO TIPS for the Best Cinnamon Roll Pumpkin Recipe?
To make sure your cinnamon roll pumpkin bake comes out perfect every time, use refrigerated cinnamon rolls that bake up soft and fluffy.
Don’t skip tenting the dish with foil halfway through baking—this helps prevent the top from over-browning while ensuring the inside cooks evenly. For an extra touch, drizzle with the included icing right before serving.
Personalizing the Recipe
You can easily make this recipe your own by adjusting the flavors or toppings.
Swap the pumpkin pie spice for apple pie spice or add chopped pecans for a nutty crunch.
You could also top the baked dish with a cream cheese drizzle or whipped cream for added sweetness.
Using flavored cinnamon rolls (like ones with maple or orange zest) is another fun variation.
Ingredients
This cozy dish combines cinnamon rolls and pumpkin custard for a warm, gooey bake.
The cinnamon rolls form the doughy base, while the pumpkin puree, eggs, and cream make a silky custard that binds it all together.
Pumpkin pie spice and vanilla round out the flavor, while brown sugar adds just the right amount of sweetness.
Instructions
Step 1: Preheat your oven to 375°F. Line an 8×8-inch baking dish with parchment paper. For this recipe, we used an 8×8 dish, adjust cooking times for a 9×9 or other size dish.
Step 2: Cut each cinnamon roll into quarters and place them evenly in the prepared baking dish.
Step 3: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, salt, and vanilla extract until smooth.
Step 4: Pour the pumpkin mixture evenly over the cinnamon rolls in the baking dish. Let it sit for a few minutes so the rolls absorb the custard.
Step 5: Place the baking dish on a baking sheet (to catch any spills) and bake for 45–50 minutes. Tent with foil halfway through to prevent over-browning the top.
Step 6: Once baked, remove from oven and let it cool slightly. Drizzle with icing from the cinnamon roll tubes just before serving.
Different Methods of Preparation
You can prepare this recipe the night before and bake it fresh in the morning.
Simply assemble the dish, cover it, and refrigerate overnight.
When ready to bake, let it come to room temperature while the oven preheats.
You can also use a larger dish like 9×13 inches, just keep an eye on bake time—larger dishes may cook faster.
Different Methods of Serving
This dish is delicious served warm straight from the oven.
Top it with cream cheese frosting, maple syrup, or even a scoop of vanilla ice cream for a dessert-style twist.
Pair it with coffee or chai tea for a complete fall-flavored brunch spread.
It also works beautifully on a holiday breakfast buffet.
How to Store Leftovers Cinnamon Roll Pumpkin Bake?
Store any leftover cinnamon roll pumpkin bake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30 seconds or warm the whole dish in a 300°F oven for 10–15 minutes. For best results, don’t add the icing until after reheating.
Cinnamon Roll Pumpkin FAQ’s
Can I make this ahead of time?
Yes! Assemble the dish the night before and refrigerate. Bake fresh in the morning.
What kind of cinnamon rolls should I use?
Refrigerated canned cinnamon rolls work best. Choose your favorite brand and flavor.
Can I use milk instead of heavy cream?
You can substitute whole milk or half-and-half, though the texture will be slightly lighter.
Can I freeze it?
Yes, after baking. Wrap portions tightly and freeze for up to one month. Thaw overnight before reheating.
Cinnamon roll pumpkin bake
Ingredients
- 2 8 ct. cans of cinnamon rolls, cut into quarters
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Line a square baking dish with parchment.
- Place the quartered cinnamon rolls into the baking dish, spreading them around evenly.
- For the pumpkin mixture, in a large mixing bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, salt, and vanilla.
- Pour this mixture over the cinnamon rolls.
- Place the square dish on a baking sheet in case of over flow, and bake 45-50 minutes, until the cinnamon rolls are all cooked through.
- For best results, tent the dish with foil halfway through baking to prevent over browning the top.
This cinnamon roll pumpkin recipe is the perfect fusion of your favorite fall flavors in one easy-to-make dish. Whether you’re hosting a brunch, prepping for Thanksgiving morning, or just craving a cozy seasonal treat, this recipe delivers every time.
It’s simple, comforting, and always a crowd-pleaser.
About the Author
I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!
