Pumpkin Cinnamon Roll Bake Recipe

If you’re looking for a show-stopping dessert that combines the cozy warmth of fall flavors with the comforting indulgence of cinnamon rolls, the Pumpkin Cinnamon Roll Bake is your new best friend. This dish takes the classic cinnamon roll to a whole new level by layering soft, spiced dough pieces in a rich pumpkin custard, creating a gooey, tender bake that’s perfect for lazy weekend brunches or festive gatherings. With pumpkin puree, cinnamon, and pumpkin pie spice melding together, every bite is packed with autumnal goodness that feels like a warm hug on a chilly day.

Ingredients You’ll Need

What makes the Pumpkin Cinnamon Roll Bake truly irresistible is how simple yet carefully chosen the ingredients are. Each item plays a crucial role in balancing flavor, texture, and that beautiful seasonal color that screams fall.

• Two 8-count tubes refrigerated cinnamon roll dough: The base of this dish, providing soft, fluffy layers loaded with cinnamon sweetness.
• 3 large eggs: Bind everything together while adding richness to the custard mixture.
• ¾ cup pumpkin puree (not pumpkin pie filling): Adds natural moisture and deep pumpkin flavor without extra sweetness.
• ½ cup milk: Keeps the custard silky smooth and tender.
• ½ cup light brown sugar, packed: Brings a subtle molasses note that complements the spices perfectly.
• ¼ cup granulated sugar: Adds just the right amount of sweetness without overpowering.
• 1 tablespoon pumpkin pie spice: The quintessential blend of cinnamon, nutmeg, ginger, and cloves to elevate the flavor.
• 2 teaspoons vanilla extract: Enhances all the warm flavors with a rich, aromatic touch.
• 1 teaspoon cinnamon: Brings extra spice and warmth for that classic cinnamon roll taste.
• ¼ teaspoon salt: Balances the sweetness and highlights the spices.
• 1 cup confectioners’ sugar: For the luscious drizzle frosting topping.
• 2 tablespoons cream or milk: Used to thin the frosting to a smooth, pourable consistency.
• Vanilla ice cream or whipped topping (optional): Perfect accompaniments to add creaminess when serving.

How to Make Pumpkin Cinnamon Roll Bake

Step 1: Prepare Your Pan and Cinnamon Rolls

Start by preheating your oven to 375 degrees Fahrenheit to get it nice and hot for baking. Line a 9×9-inch pan with foil and spray it lightly with cooking spray to prevent sticking. Then, take the two cinnamon roll dough tubes and slice each roll into nine even pieces. Spread these pieces out evenly in the pan, making sure to separate them so they have space to expand and bake evenly.

Step 2: Mix the Pumpkin Custard

In a medium bowl, whisk together the eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is completely smooth. This custard will soak into the cinnamon rolls, infusing them with all the pumpkin spice goodness.

Step 3: Combine and Bake

Pour the pumpkin custard evenly over the cinnamon roll pieces in the pan, making sure every bit gets soaked. Next, drizzle the icing from the cinnamon rolls on top. If it feels too thick, warming it in the microwave for about 10 seconds will make drizzling much easier. Place your pan on a baking sheet – this is a smart move to catch any overflow – and bake for around 40 minutes. You’ll know it’s done when the top is set in the center and has turned a lovely light golden shade.

Step 4: Make the Sweet Frosting Drizzle

While the bake cools briefly on a wire rack, whip up a simple frosting by mixing the confectioners’ sugar with cream or milk until smooth and pourable. Drizzle this over the warm bake to add that classic sweet finishing touch that makes every bite divine.

How to Serve Pumpkin Cinnamon Roll Bake

Garnishes

This Pumpkin Cinnamon Roll Bake is already a star on its own, but garnishing with a scoop of creamy vanilla ice cream or a dollop of whipped topping can elevate your serving to dessert heaven. A light sprinkle of cinnamon on top adds a touch of extra warmth and visual appeal.

Side Dishes

For brunch, pair this bake with fresh fruit like orange slices or a mixed berry salad to cut through the richness. A hot cup of coffee, chai tea, or spiced latte also complements the pumpkin and cinnamon flavors perfectly, rounding out a cozy meal.

Creative Ways to Present

Serve individual portions in small ramekins or mini cast iron skillets for a personalized touch. You can also add a drizzle of caramel sauce or toasted pecans on top for a bit of crunch and extra flavor layers, turning this bake into an elegant treat for holiday brunches or special occasions.

Make Ahead and Storage

Storing Leftovers

The Pumpkin Cinnamon Roll Bake keeps wonderfully in the fridge. Simply cover it tightly with plastic wrap or transfer leftovers to an airtight container. It will stay fresh for 3 to 4 days, making it perfect for enjoying multiple mornings or satisfying a sweet tooth throughout the week.

Freezing

If you want to save some for later, you can freeze the baked Pumpkin Cinnamon Roll Bake after it cools completely. Wrap it securely in plastic wrap and then foil or put it inside a freezer-safe container. It can last up to 2 months frozen—just thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat individual portions in the microwave for 30 to 45 seconds or place the whole pan in a preheated oven at 350 degrees Fahrenheit for 10 to 15 minutes until warmed through. If you like, add a fresh drizzle of frosting or a scoop of ice cream before serving.

FAQs

Can I use homemade cinnamon roll dough instead of refrigerated?

Absolutely! While refrigerated dough is a huge time saver, homemade cinnamon roll dough works wonderfully too. Just prepare your dough in advance and cut into pieces similar in size to the store-bought ones to ensure an even bake.

Is pumpkin pie filling an okay substitute for pumpkin puree?

It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that might make the bake overly sweet and shift the flavor balance.

Can I make this recipe vegan?

You can make some modifications to enjoy a vegan version by using plant-based milk and egg replacers like flax eggs or commercial egg substitutes. Vegan cinnamon roll dough is less common but increasingly available, and you can skip the cream in the frosting or use a dairy-free alternative.

How sweet is this bake? Should I reduce sugar if I prefer less sweet desserts?

The bake strikes a lovely balance between sweet and spiced but if you prefer it less sweet, you can reduce the brown sugar and granulated sugar slightly. Keep in mind the cinnamon roll dough already contains sugar, so adjust carefully.

Can I assemble the Pumpkin Cinnamon Roll Bake the night before?

Yes! You can prepare the pan up to the point of pouring the custard over the cinnamon rolls, then cover and refrigerate overnight. Bake fresh in the morning for a quick and impressive brunch.

Final Thoughts

There’s nothing quite like the joy of biting into a warm, gooey Pumpkin Cinnamon Roll Bake on a crisp fall morning or sharing it with loved ones at holiday brunch. It’s comfort food elevated with seasonal charm that feels both nostalgic and fresh. I encourage you to give this recipe a try—you might just find your new favorite way to celebrate pumpkin season and cinnamon roll cravings all at once.

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