Pumpkin Cinnamon Roll Bake

Pumpkin Cinnamon Roll Bake is perfect for those hectic fall mornings when you want to serve something warm and comforting without spending hours in the kitchen. This warm, cozy breakfast casserole combines the convenience of store-bought cinnamon rolls with rich pumpkin flavors, making it perfect for Thanksgiving morning, weekend family breakfasts, or any time you want your kitchen to smell absolutely amazing.

What I love most is that you can prep this the night before and just pop it in the oven in the morning. The kids love the familiar taste of cinnamon rolls with that extra fall twist, and it feeds the whole family without any stress or last-minute scrambling.

You can enjoy it for breakfast or even as dessert. It’s good both ways!

Ingredients & Equipment

Here’s what you’ll need to make this delicious pumpkin cinnamon roll bake:

• Canned cinnamon rolls
• Large eggs
• Pumpkin puree
• Heavy cream
• Brown sugar
• Pumpkin pie spice
• Salt
• Vanilla extract

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Square baking dish (8×8 or 9×9)
• Parchment paper
• Large mixing bowl
• Whisk
• Baking sheet
• Aluminum foil

Step By Step Directions

This recipe makes 6 servings. It takes 15 minutes of prep time and 45-50 minutes of cook time.

Step 1. Preheat your oven to 375°F.

Step 2. Line a square baking dish with parchment paper. We used an 8×8 dish, but you can adjust cooking times for a 9×9 or other size dish.

Step 3. Cut the cinnamon rolls into quarters and place them into the baking dish, spreading them around evenly. Set the icing aside.

Step 4. For the pumpkin mixture, in a large mixing bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, salt, and vanilla.

Step 5. Pour this mixture over the cinnamon rolls.

Step 6. Place the square dish on a baking sheet in case of overflow, 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.

Step 7. Allow the cinnamon rolls to cool for about 5 minutes and then drizzle with the icing that came in the cinnamon roll packages.

Variations

• Try using orange sweet rolls instead of cinnamon for a citrus pumpkin twist
• Add chopped pecans or walnuts between the cinnamon roll pieces for extra crunch
• Swirl in cream cheese pieces before baking for added richness
• Mix in mini chocolate chips for a fun fall dessert version
• Use maple syrup instead of brown sugar for a different sweetness
• Make individual portions in ramekins and reduce baking time to 25–30 minutes

Leftovers & Storage

Store your pumpkin cinnamon roll bake covered in the refrigerator for up to 3 days. You can reheat individual portions in the microwave for 30-45 seconds or warm the whole dish in a 350°F oven for about 10 minutes. The flavors actually get even better the next day as everything has time to soak together.

Tips & Tricks

• Place your baking dish on a sheet pan to catch any potential overflow during baking
• Don’t skip tenting with foil halfway through to prevent the top from getting too dark
• If using a 9×9 dish instead of 8×8, reduce baking time by about 5–10 minutes
• Make sure your cinnamon roll pieces are spread evenly so they all cook at the same rate
• You can assemble this the night before and refrigerate; just add 5–10 extra minutes to the baking time

Recipe FAQs

Can I make this ahead of time? Absolutely! You can assemble the entire dish the night before, cover it tightly, and refrigerate. Just add 5-10 extra minutes to the baking time since it will be cold from the fridge.

What if I don’t have pumpkin pie spice? You can make your own by mixing together cinnamon, nutmeg, ginger, and a pinch of cloves, or simply use extra cinnamon for a simpler version.

Can I use a different size pan? Yes! A 9×9 dish will work but reduce the baking time by about 5-10 minutes. For a 9×13 dish, you might want to double the recipe.

How do I know when it’s done? The cinnamon rolls should be cooked through and golden on top, and a knife inserted in the center should come out mostly clean with just a few moist crumbs.

More Pumpkin Recipes

• Pumpkin Poke Cake
• Cake Mix Pumpkin Loaf
• Air Fryer Pumpkin Hand Pies
• Microwave Pumpkin Pie
• Pumpkin Fluff Dip

Pumpkin Cinnamon Roll Casserole

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Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Servings: 6

Equipment

• 8×8 baking dish
• Parchment Paper
• Large Mixing Bowl
• Whisk
• Baking Sheet
• Aluminum foil

Ingredients

• 2 8 ct cans of cinnamon rolls cut into quarters
• 3 large eggs
• ½ cup pumpkin puree
• ½ cup heavy cream
• ½ cup brown sugar
• 2 tsp. pumpkin pie spice
• ¼ tsp salt
• 1 tsp vanilla extract

Instructions

• Preheat your oven to 375°F.
• Line a square baking dish with parchment paper (8x8 dish other sizes may need more baking time).
• Cut the cinnamon rolls into quarters and place them into the baking dish, spreading them around evenly. Set the icing from the packages aside.
• 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 the mixture over the cinnamon rolls.
• Place the square dish on a baking sheet in case of overflow, 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
• Allow the cinnamon roll bake to cool for about 5 minutes and then drizzle with icing.

Notes

Storage: Store covered in the refrigerator for up to 3 days and reheat individual portions in the microwave for 30-45 seconds or warm the whole dish in a 350°F oven for about 10 minutes.

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