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Oh, you guys, get ready for this! When those crisp autumn days start rolling in and all you want is something warm and cozy, this pumpkin cinnamon roll bake is an absolute dream. Seriously, it’s like a hug in a dish, and the best part? It uses those yummy refrigerated cinnamon rolls that are already done for you! I just adore finding ways to make delicious food super simple, and this bake totally delivers on flavor without all the fuss. It reminds me of how I first found joy in the kitchen – simple ingredients, big rewards!
- Why You'll Love This Pumpkin Cinnamon Roll Bake
- Ingredients for Your Perfect Pumpkin Cinnamon Roll Bake
- How to Make This Easy Brunch Bake
- Tips for the Best Pumpkin Cinnamon Roll Casserole
- Make Ahead Breakfast and Storage
- Serving Suggestions for Your Cozy Fall Recipes
- Frequently Asked Questions about this Easy Brunch Bake
- Nutritional Information
Why You’ll Love This Pumpkin Cinnamon Roll Bake
Seriously, what’s not to love? This bake is:
- Super Easy: Uses store-bought cinnamon rolls to save SO much time!
- Incredibly Flavorful: That perfect combo of pumpkin spice and gooey cinnamon rolls is pure fall bliss.
- Perfect for Any Occasion: Amazing for Thanksgiving morning, a lazy weekend brunch, or just because!
- Cozy & Comforting: It just *feels* like fall in a dish.
Ingredients for Your Perfect Pumpkin Cinnamon Roll Bake
Okay, for this magical pumpkin cinnamon roll bake, you’ll need just a few simple things. Trust me, the ingredient list is as easy as the prep! Here’s what we’re grabbing:
- 1 (12.7 ounce) package refrigerated cinnamon rolls (the ones that come with icing, of course!)
- 1 cup pumpkin puree (make sure it’s just pumpkin, not pie filling!)
- 1/2 cup heavy cream (this is key for that creamy, dreamy texture!)
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans (these are totally optional, but oh-so-good for a little crunch!)
How to Make This Easy Brunch Bake
Alright, let’s get baking! This recipe is honestly so straightforward, it’s almost like magic. We’re taking those simple refrigerated cinnamon rolls and turning them into something totally special. This easy breakfast casserole comes together in minutes, and the results are *so* worth it. Just follow these simple steps and get ready for some serious cozy fall vibes!
Prepping Your Pumpkin Cinnamon Roll Bake
First things first, let’s get that oven fired up to 350°F (175°C). While it’s heating, grab your 9×13 inch baking dish and give it a good greasing. This just makes sure everything slides out perfectly later on. Don’t skip this step!
Creating the Gooey Cinnamon Roll Hack
Now for the fun part! Carefully separate your refrigerated cinnamon rolls. Try to leave a little bit of breathing room between them in the baking dish – they’ll puff up as they bake. Next, in a separate bowl, whisk together the pumpkin puree, that lovely heavy cream, granulated sugar, pumpkin pie spice, and a splash of vanilla extract until it’s all smooth and dreamy. This is your magic sauce for this amazing cinnamon roll hack!
Baking and Icing Your Pumpkin Spice Breakfast
Pour that glorious pumpkin mixture evenly over the cinnamon rolls in the pan. If you’re feeling fancy and decided to chop up some pecans, now’s the time to sprinkle them over the top! Pop it all into the preheated oven and bake for about 25 to 30 minutes. You want them to be golden brown and cooked through, but still nice and gooey in the center – that’s the goal for our pumpkin cinnamon roll bake! Once it’s out of the oven, let it cool just slightly before spreading the included icing all over. For an extra gooey swirl, you can even warm the icing up a tiny bit!
Tips for the Best Pumpkin Cinnamon Roll Casserole
Okay, you’ve got the ingredients and the steps, but let me give you a few little secrets to make this pumpkin cinnamon roll casserole absolutely legendary! It’s all about the little touches. For that perfect gooey center, don’t overbake it – pull it out when the edges look golden but the middle still has a little give. And the icing! Warm it just a *tiny* bit before you spread it over the top; it makes it so much more luscious and helps it melt right into those swirls. Also, if you can, use a good quality pumpkin puree, and don’t skimp on the pumpkin pie spice – it’s what really makes it taste like fall!
Make Ahead Breakfast and Storage
Guess what? This pumpkin cinnamon roll bake is a total lifesaver if you’re planning ahead or just want to minimize morning chaos. You can totally assemble the whole thing – cinnamon rolls, pumpkin mixture, and even pecans – the night before! Just cover it tightly with foil and pop it in the fridge. When you’re ready to bake, just add a couple of extra minutes to the cooking time to make sure it’s cooked all the way through. If you happen to have any leftovers (which is rare in my house!), just store them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. It’s a great option when you want to get a jump start on your day, just like these make-ahead breakfast burritos!
Serving Suggestions for Your Cozy Fall Recipes
This pumpkin cinnamon roll bake is practically a meal in itself, but it’s fun to pair it with other things! For a super cozy fall breakfast spread, I love serving it alongside some crispy bacon or a simple fruit salad. It’s also amazing for cozy fall recipes like this! If you’re feeling festive, maybe a nice mug of spiced apple cider or a warm latte? It’s all about those comforting flavors that just make you feel good, perfect for Thanksgiving morning or any lazy weekend brunch.
Frequently Asked Questions about this Easy Brunch Bake
Got questions about making this amazing easy brunch bake? I’ve got you covered! This pumpkin cinnamon roll bake is super forgiving, but here are a few things folks often ask about to make sure it turns out perfectly gooey and delicious every time.
Can I use homemade cinnamon rolls for this recipe?
Oh, absolutely! If you’re feeling ambitious and want to make your own cinnamon roll dough, go for it! Just make sure they’re about the same size as the store-bought ones so they bake evenly. You might need to adjust the baking time a little bit.
What kind of pumpkin puree should I use?
This is a super important one! Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices mixed in, which would totally change the flavor and sweetness of your bake. Just plain ol’ pumpkin puree is what you want!
How do I get the center of the rolls extra gooey?
For that ultimate gooey center, don’t overbake! Watch for golden brown edges, but the middle should still look a little soft and jiggly. Also, warming up the included icing just for a few seconds in the microwave before you drizzle it makes it extra luscious and helps it melt right into those sweet swirls. Trust me, it’s heaven!
Nutritional Information
Just a heads-up, the nutritional info below is an estimate per serving (that’s about 1/8th of the bake) and can totally change depending on the brands you use! Things like the exact sweetness of the cinnamon roll icing can vary. It’s generally around 350-400 calories, with about 18g of fat and 45g of carbs. Enjoy!
PrintPumpkin Cinnamon Roll Bake
A gooey, iced pumpkin cinnamon roll casserole perfect for a cozy fall breakfast or holiday brunch.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 6-8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (12.7 ounce) package refrigerated cinnamon rolls with icing
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Separate the cinnamon roll dough and place them in the prepared baking dish, leaving a little space between them.
- In a medium bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract until smooth.
- Pour the pumpkin mixture evenly over the cinnamon rolls in the baking dish.
- If using, sprinkle chopped pecans over the top.
- Bake for 25-30 minutes, or until the cinnamon rolls are golden brown and cooked through. The center should be gooey.
- Remove from the oven and let cool slightly.
- While the bake is still warm, spread the included cinnamon roll icing over the top. For extra gooeyness, warm the icing slightly before spreading.
Notes
- For a make-ahead option, assemble the bake the night before and refrigerate. Add a few extra minutes to the baking time.
- Serve warm with extra icing or a dusting of powdered sugar.
- This bake is a great alternative to traditional meal planning for busy mornings.
Nutrition
- Serving Size: 1/8th of bake
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
