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Pumpkin Cinnamon Roll Bake Recipe

Pumpkin Cinnamon Roll Bake Recipe
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★★★★★

5.1 from 27 reviews

This Pumpkin Cinnamon Roll Bake is a cozy, fall-inspired twist on traditional cinnamon rolls. Made with refrigerated cinnamon roll dough soaked in a rich pumpkin custard spiced with pumpkin pie spice, cinnamon, and vanilla, then baked to golden perfection. Finished with a smooth drizzle of cream cheese-style frosting and optional vanilla ice cream or whipped topping, this dessert is perfect for seasonal brunches or comforting breakfasts.

Ingredients

Scale

Cinnamon Rolls

  • two 8-count tubes refrigerated cinnamon roll dough, with icing

Pumpkin Custard

  • 3 large eggs
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup milk
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt, or to taste

Frosting

  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk

Optional for Serving

  • Vanilla ice cream or whipped topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray it with cooking spray to prevent sticking. Set aside.
  2. Cut Cinnamon Roll Dough: Cut each cinnamon roll into three even strips, then cut those strips into three pieces, creating a total of 9 pieces per cinnamon roll. Scatter the pieces evenly in the prepared pan, spacing them apart to avoid sticking when baking. Set the icing from the packaging aside for later use.
  3. Make Pumpkin Custard: In a medium bowl, whisk together the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
  4. Pour Custard Over Rolls: Evenly pour the pumpkin custard mixture over the scattered cinnamon roll pieces in the pan, ensuring each piece gets soaked.
  5. Drizzle Packaged Icing: Drizzle the pre-packaged cinnamon roll icing evenly over the pumpkin custard soaked rolls. If the icing is too cold or thick to drizzle easily, heat it in the microwave for about 10 seconds to soften.
  6. Bake: Place the baking pan on a baking sheet to catch any overflow. Bake for approximately 40 minutes or until the center is set and the top is lightly golden brown.
  7. Prepare Frosting: While the bake cools on a wire rack, whisk together the confectioners’ sugar and cream (or milk) in a medium bowl until smooth and pourable.
  8. Drizzle Frosting and Serve: Evenly drizzle the prepared frosting over the warm pumpkin cinnamon roll bake. Optionally, serve with vanilla ice cream or whipped topping for an extra indulgent treat. Serve immediately.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Heating the icing slightly makes drizzling easier and prettier.
  • Placing the baking pan on a sheet helps catch any potential overflow during baking.
  • Leftovers can be refrigerated and warmed before serving.
  • Optional toppings like ice cream or whipped cream add extra richness and contrast.

Nutrition

Keywords: pumpkin cinnamon roll bake, pumpkin cinnamon rolls, fall breakfast recipe, pumpkin dessert, cinnamon roll casserole

Find it online: https://bakedbylisa.com/pumpkin-cinnamon-roll-bake-recipe/