If you’re looking for the ultimate fall brunch dish, this Pumpkin Cinnamon Roll Bake is a warm, gooey dream! Made with store-bought cinnamon rolls and loaded with cozy pumpkin spice flavor, this recipe is effortless and crowd-pleasing.
It’s like cinnamon rolls met pumpkin pie and we are 100% here for it.
Why You’ll Love This Cozy Bake
- Semi-Homemade Perfection: Shortcut with canned cinnamon rolls means less work and all the flavor.
- Pumpkin Spice Goodness: Pumpkin puree + pumpkin pie spice = autumn in every bite.
- Perfect Texture: Soft, fluffy cinnamon rolls soaked in a creamy pumpkin custard.
- Versatile: Serve for breakfast, brunch, dessert, or holiday mornings.
Ingredients You’ll Need
- 2 (8 ct.) cans of cinnamon rolls, cut into quarters
Store-bought dough saves time and still tastes homemade. - 3 large eggs
Helps bind the custard and give structure. - 1/2 cup pumpkin puree
Adds moisture and rich pumpkin flavor. - 1/2 cup heavy cream
Makes the custard luxuriously creamy. - 1/2 cup brown sugar
For that warm, molasses-y sweetness. - 2 tsp. pumpkin pie spice
The classic fall flavor blend we all love. - 1/4 tsp. salt
Balances the sweetness. - 1 tsp. vanilla extract
Rounds out the flavor beautifully.
How to Make Pumpkin Cinnamon Roll Bake
These are so easy, fun, and delicious!
Step 1: Prep the pan and preheat the oven
Preheat your oven to 375°F. Line an 8×8-inch baking dish with parchment paper. (You can use a 9×9 or another size dish—just adjust the baking time.)
Step 2: Add the cinnamon rolls
Cut the cinnamon rolls into quarters and scatter them evenly in the baking dish.
Step 3: Mix the pumpkin custard
In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, salt, and vanilla extract until smooth.
Step 4: Combine and bake
Pour the pumpkin mixture evenly over the cinnamon roll pieces. Place the baking dish on a sheet pan to catch any overflow, then bake for 45–50 minutes, tenting with foil halfway through to prevent over-browning. The rolls should be puffed and golden, and the custard fully set.
Tips & Variations
- Drizzle the icing from the cinnamon roll tubes on top after baking for extra sweetness.
- Add chopped pecans before baking for a nutty crunch.
- Use cream cheese frosting instead of glaze for a more decadent finish.
Perfect For:
- Fall brunches
- Thanksgiving breakfast
- Cozy weekend mornings
- Potlucks and holiday gatherings
📸 Don’t Forget the Photo Op!
This golden, gooey bake deserves a spot on your fall photo reel! Tag your creations with @BiteSizedFun or use #BiteSizedFun so we can see your pumpkin-spiced magic!
More Recipes You’ll Love:
- Pumpkin Pancakes
- Pumpkin French Toast Bake
- Pumpkin Whoopie Pies
- Cinnamon Roll Pretzels
It doesn’t get more festive (or more delicious) than this Pumpkin Cinnamon Roll Bake. Make it once and you’ll be hooked for the whole season!
One More Thing!
This recipe is part of our Fall Brunch Favorites collection. Check out more cozy ideas to spice up your mornings!
Pumpkin Cinnamon Roll Bake
Ingredients
- 2 cans cinnamon rolls, cut into quarters 8 count each
- 3 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. (We used an 8×8 dish, adjust cooking times for a 9×9 or other size dish.)
- 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.
