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Pumpkin Cinnamon Roll Bake

Close-up of a single iced pumpkin cinnamon roll bake on a plate, with a bite taken out.
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A gooey, iced pumpkin cinnamon roll casserole perfect for a cozy fall breakfast or holiday brunch.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Separate the cinnamon roll dough and place them in the prepared baking dish, leaving a little space between them.
  3. In a medium bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract until smooth.
  4. Pour the pumpkin mixture evenly over the cinnamon rolls in the baking dish.
  5. If using, sprinkle chopped pecans over the top.
  6. Bake for 25-30 minutes, or until the cinnamon rolls are golden brown and cooked through. The center should be gooey.
  7. Remove from the oven and let cool slightly.
  8. 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

Find it online: https://www.purecookingjoy.com/pumpkin-cinnamon-roll-bake/

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