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Pumpkin Cinnamon Roll Bake

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This Pumpkin Cinnamon Roll Bake combines gooey cinnamon rolls with a rich pumpkin custard for a cozy, crowd-pleasing autumn brunch treat. It’s quick to assemble, packed with warm spices, and finished with a sweet glaze for the ultimate seasonal comfort food.

Ingredients

Scale
  • 2 cans (16.3 oz each) refrigerated cinnamon rolls with icing
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves (optional)
  • Pinch of salt
  • Icing from cinnamon roll package
  • Optional: 2 tbsp cream cheese, softened
  • Optional: 1-2 tbsp milk (to thin glaze if needed)
  • Optional: 1/2 cup chopped pecans or walnuts (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Open both cans of refrigerated cinnamon rolls. Cut each roll into quarters using a knife or kitchen scissors.
  3. Scatter the cut rolls evenly in the prepared baking dish, leaving space for custard to seep through.
  4. In a medium bowl, whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves (if using), and salt until smooth.
  5. Pour the pumpkin custard mixture evenly over the cinnamon roll pieces. Use a spatula to gently press down so the rolls soak up the custard.
  6. Let the bake sit for 5-10 minutes at room temperature to allow the rolls to absorb the custard.
  7. Bake for 35-40 minutes, until the custard is set and the tops are golden brown. If the bake browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Remove from oven and let sit for 10 minutes to firm up before slicing.
  9. While still warm, drizzle icing from the cinnamon roll package over the top. For extra tang, mix icing with cream cheese and a splash of milk before drizzling.
  10. Serve warm. For extra autumn flair, sprinkle chopped pecans or walnuts on top before baking.

Notes

For gluten-free, use gluten-free cinnamon rolls. For dairy-free, substitute almond or oat milk and coconut cream. Let the rolls soak in custard before baking for best texture. Add nuts or swap pumpkin for banana for seasonal variations. Store leftovers in the fridge up to 3 days or freeze up to 2 months.

Nutrition

Keywords: pumpkin cinnamon roll bake, autumn brunch, pumpkin dessert, easy cinnamon roll casserole, cozy breakfast, fall recipe, pumpkin spice, cinnamon rolls, brunch ideas

Find it online: https://avabake.com/pumpkin-cinnamon-roll-bake-recipe-easy-cozy-autumn-brunch-idea/