Pumpkin Cinnamon Roll Bake

This easy Pumpkin Cinnamon Roll Bake combines refrigerated cinnamon rolls, pumpkin puree, warm cinnamon, and brown sugar, all baked together and topped with sweet icing. It's a simple fall breakfast or dessert with soft, gooey cinnamon roll pieces and pumpkin spice flavor in every bite!

Once fall gets close, I'm already pulling out the pumpkin recipes! Between decorating the house, lighting my pumpkin spice candles, and stocking the pantry with canned pumpkin, I'm usually several recipes into the season before fall officially arrives. My Pumpkin Cream Cheese Bread is always a favorite, along with my Libby's Pumpkin Bread when I'm craving a classic.

I first made this pumpkin cinnamon roll bake as a fall twist on my Cinnamon Roll Casserole for my family one weekend. It took about 10 minutes to prepare, and before long, my husband was in the kitchen wondering what smelled so good! The cinnamon roll pieces bake in a sweet pumpkin mixture, giving you that soft, gooey center-of-the-cinnamon-roll texture in every bite.

This has become such a fun fall breakfast for weekends, brunch, or holidays, but we've definitely enjoyed it as dessert too. Serve it warm with your morning coffee and plenty of icing drizzled over the top!

Quick Look: Pumpkin Cinnamon Roll Bake

An easy pumpkin cinnamon roll casserole made with refrigerated cinnamon rolls, pumpkin, warm spices, and sweet icing.

• Prep: 10 minutes
• Bake: 40 minutes
• Total Time: 50 minutes
• Servings: 12
• Main ingredients: Cinnamon rolls, pumpkin puree, eggs, brown sugar
• Flavor & texture: Soft, gooey, pumpkin-spiced, sweet
• Best for: Fall breakfast, brunch, holidays, dessert

Add me as a trusted Google source.

Ingredient notes

See printable recipe card below for exact ingredients and step by step directions.

• Pumpkin Spice Cinnamon Rolls: I use Pillsbury Pumpkin Spice Cinnamon Rolls, which are a seasonal item. If you can't find them, regular Pillsbury cinnamon rolls or another refrigerated canned cinnamon roll will work too. You'll still get plenty of pumpkin flavor from the pumpkin mixture.
• Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. The pie filling already has added sugar and spices and will change the flavor of the cinnamon roll bake.
• Evaporated Milk: Helps create the creamy pumpkin mixture that bakes into the cinnamon roll pieces. Be sure you're using evaporated milk, not sweetened condensed milk.
• Pecans: These add a little crunch on top, but you can leave them out if you prefer a nut-free pumpkin cinnamon roll casserole.

How to Make Pumpkin Cinnamon Roll Bake

Step 1: Preheat oven to 375°F and grease a 9×13-inch baking pan. Separate the cinnamon roll dough from the packages and cut each cinnamon roll into 6 equal pieces.

Step 2: Arrange the cut cinnamon roll pieces evenly in the prepared baking pan.

Step 3: In a medium bowl, whisk together the eggs, pumpkin puree, brown sugar, cinnamon, and evaporated milk until smooth and well combined.

Step 4: Pour the pumpkin mixture evenly over the cinnamon roll pieces in the pan, then sprinkle the chopped pecans evenly over the top.

Step 5: Place the pan in the preheated oven and bake for 30 minutes. Cover loosely with aluminum foil, then return to the oven and bake for an additional 10 minutes, or until the center cinnamon roll pieces are baked through.

Step 6: Remove from the oven and let cool slightly. Drizzle the icing from the cinnamon roll packages evenly over the top, then serve warm.

Baking Tips

• Cut the rolls evenly: Keep the cinnamon roll pieces similar in size so they bake evenly throughout the pan.
• Check the center: The center pieces should be baked through and no longer look like raw dough. If needed, give the cinnamon roll bake a few extra minutes in the oven.
• Cover with aluminum foil: After the first 30 minutes, loosely cover the pan with foil so the top doesn't over-brown while the center finishes baking.
• Regular cinnamon rolls work too: If you can't find the seasonal Pillsbury Pumpkin Spice Cinnamon Rolls, use regular canned cinnamon rolls. The pumpkin puree and cinnamon in the pumpkin mixture will still give the casserole plenty of fall flavor. For another easy pull-apart fall treat, try my Pumpkin Spice Monkey Bread.

Make Ahead & Storage

• Make Ahead: Assemble the cinnamon roll casserole as directed, cover the baking dish, and refrigerate overnight. When ready to bake, let the pan sit at room temperature while the oven preheats, then bake as directed.
• Refrigerator: Cover leftovers tightly or transfer them to an airtight container and refrigerate for up to 3-4 days.
• Freezer: Once cooled, store individual pieces in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm individual pieces in the microwave for about 20-30 seconds, or until heated through. For larger portions, cover the baking dish with aluminum foil and reheat in the oven at 325°F until warm.

Pumpkin Cinnamon Roll Bake Recipe FAQs

More Cinnamon Roll Recipes To Try

Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.