Pumpkin Cinnamon Roll Bake — Every bite tastes like the super SOFT, gooey CENTER of a cinnamon roll! Spiked with pumpkin and flooded with icing, this EASY recipe is an automatic WINNER! Perfect for cozy, fall-inspired breakfasts and brunches that will impress everyone!
Table of Contents
Gooey Pumpkin Cinnamon Roll Bake
This sweet breakfast casserole soft and gooey factor of a Cinnabon cinnamon roll but with pumpkin flavor and flooded with icing. No complaints here.
The recipe is so easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough. I’m not always ambitious enough to make scratch pumpkin cinnamon rolls so this recipe is perfect.
I used two tubes of refrigerated cinnamon roll dough, chopped it into pieces, poured a pumpkin mixture over the top, baked, and drizzled with icing.
Every bite tastes like the coveted center-bite of a cinnamon roll. Pumpkin keeps baked goods moist and it’s a miracle worker here because the rolls are incredibly tender and juicy. Cinnamon rolls aren’t worth the calories if they’re dry and there’s no chance of that with these!
The recipe is great for lazy weekend breakfasts, impromptu company, or a special holiday brunch or event.
The pumpkin flavor is on the mild side, which is nice if you’re serving this to a mixed group where not everyone “love-loves” pumpkin.
I originally posted this recipe in 2016 and I had a fourth grader. It’s 7 years later and now she’s in eleventh grade! Where did the time go? But this is a favorite recipe of hers and my readers alike over the years!
Pumpkin Cinnamon Roll Casserole Ingredients
To make this pumpkin cinnamon roll breakfast casserole, you’ll need:
- Refrigerated cinnamon roll dough
- Eggs
- Pumpkin puree
- Milk
- Light brown sugar and granulated sugar
- Pumpkin pie spice and cinnamon
- Vanilla extract
- Confectioners’ sugar
How to Make Pumpkin Cinnamon Roll Casserole
The pumpkin cinnamon roll bake comes together so quickly! Here are the basic recipe steps:
- Unroll the cinnamon roll dough, then cut into 9 pieces per roll. Scatter the pieces into a foil-lined 9×9-inch baking dish.
- Whisk together the pumpkin filling, then pour over the cinnamon roll pieces. Drizzle with icing.
- Bake until the top is set in the center and lightly golden brown.
- While the cinnamon roll casserole cools, whisk together a homemade frosting and spread over the dish. Serve immediately!
Can the Casserole Be Made Ahead of Time?
This pumpkin cinnamon roll bake is best enjoyed hot from the oven.
You may be able to assemble the casserole and chill until you’re ready to bake, but I haven’t tried that yet and I really don’t recommend it.
I imagine you’d need to bake it off within 24 hours of assembling it since the filling contains egg and refrigerated dough is best baked as soon as you pop that can.
Tips for Making Pumpkin Cinnamon Roll Casserole
I used Pillsbury Cinnabon Reduced Fat cinnamon rolls to make this pumpkin cinnamon roll casserole, but use whatever brand and type (regular or reduced fat) you prefer!
Note that this recipe calls for pure pumpkin puree and NOT pumpkin pie filling (which is pre-sweetened and contains spices).
If you have leftovers of this cinnamon roll breakfast casserole, I recommend gently reheating them in the microwave.
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Pumpkin Cinnamon Roll Casserole
Ingredients
- two 8-count tubes refrigerated cinnamon roll dough, with icing
- 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 cinnamon
- ¼ teaspoon salt, or to tase
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
- vanilla ice cream or whipped topping, optional for serving
Instructions
- Preheat oven to 375F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.
- Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces total per cinnamon roll. Scatter in prepared pan, separating the pieces from one another because they stick together if you slice them in stacks; set pan and the icing from the packaging aside.
- To a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, salt, and whisk until smooth.
- Evenly pour the mixture over the cinnamon rolls.
- Evenly drizzle the icing. If the icing is cold, heating it in the microwave for 10 seconds will make drizzling easier.
- Place pan on a baking sheet (insurance against overflow and highly recommended) and bake for about 40 minutes, or until the top is set in the center and lightly golden brown. Place pan on a wire rack to cool momentarily while you make the frosting.
- To a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth.
- Evenly drizzle the frosting over the rolls and optionally serve with ice cream or whipped topping. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Pumpkin Breakfast Recipes:
My FAVORITE PUMPKIN RECIPES on my blog!
My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!
The Best Pumpkin Cinnamon Rolls — Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better!
Pumpkin Spice Cruffins — What you get when you marry a croissant with pumpkin spice and bake it in a muffin pan! The EASIEST recipe that uses just a handful of convenience ingredients, ready in 20 minutes, and perfect for pumpkin season!
Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!
Copycat Starbucks Pumpkin Cream Cheese Muffins — Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese filling!
Pumpkin Waffles— These pumpkin waffles are packed with pumpkin spice flavor! They’re super fluffy and are just begging to be drowned in maple syrup!
Mini Pumpkin Chocolate Chip Muffins — Easy, no mixer recipe for the softest, moistest, most adorable little muffins! Rich pumpkin flavor and chocolate in every bite!
Pumpkin French Toast— This pumpkin french toast is full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven!
Oatmeal To-Go Pumpkin Chocolate Chip Muffins – Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!
Pumpkin Blueberry Dutch Baby Pancake – One big oven-baked pancake so there’s nothing to stand around waiting to flip!! The batter is made in the blender making this the EASIEST pancake ever!
Originally posted September 16, 2016 and reposted with updated text August 18, 2023.
I always say that I was pumpkin when pumpkin wasn’t cool. LOL. And I make cinnamon buns from scratch normally. But this was excellent and in fact we liked it even better on subsequent days as a dessert. The pumpkin seemed to set after it cooled off the first time. Super easy too!
I always say that I was pumpkin when pumpkin wasn’t cool. LOL. And I make cinnamon buns from scratch normally. But this was excellent and in fact we liked it even better on subsequent days as a dessert. The pumpkin seemed to set after it cooled off the first time. Super easy too!
Thanks for the 5 star review and glad this was a hit and got even better in the days following, always a bonus!
great