Pumpkin Spice Cinnamon Roll Bake
This easy Pumpkin Spice Cinnamon Roll Bake combines refrigerated cinnamon rolls with a creamy pumpkin spice filling, buttery brown sugar pecan crumble, and sweet vanilla icing. It's a cozy fall breakfast casserole that's perfect for weekend mornings, holiday brunches, or whenever you're craving something warm and comforting.
Ingredient
Cinnamon Roll Bake
Brown Sugar Pecan Crumble
For Finishing
Instructions
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See How Pumpkin Spice Cinnamon Roll Bake Comes Together
Refrigerated cinnamon rolls are layered with a creamy pumpkin spice mixture, topped with a buttery pecan crumble, and baked until golden. Finish with the included vanilla icing for an easy fall breakfast treat.
Prepare Cinnamon Rolls → Mix Pumpkin Filling → Add Pecan Crumble → Bake → Drizzle with Icing → Enjoy!
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Preheat the Oven
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
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Prepare the Cinnamon Rolls
Open both cans of cinnamon rolls and set the icing packets aside. Cut each cinnamon roll into quarters and arrange the pieces evenly in the prepared baking dish.
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Make the Pumpkin Mixture
In a medium bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
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Pour Over the Cinnamon Rolls
Pour the pumpkin mixture evenly over the cinnamon roll pieces. Gently press the pieces into the mixture so they're lightly coated, but don't completely submerge them.
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Prepare the Brown Sugar Pecan Crumble
In a separate bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold salted butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
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Add the Crumble
Sprinkle the crumble evenly over the cinnamon roll mixture.
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Bake Until Golden
Bake uncovered for approximately 35–45 minutes, until the cinnamon rolls are golden brown and the center is set.
If the top begins browning too quickly, loosely cover the dish with aluminum foil during the final 10–15 minutes.
Check the center carefully. The cinnamon roll dough should be fully baked, not wet or gummy.
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Add the Icing and Serve
Allow the bake to cool for 5–10 minutes. Warm the included icing slightly if needed, adding a teaspoon or two of milk for a thinner consistency.
Drizzle over the warm cinnamon roll bake and serve.
Cream Cheese Icing Tip: For a richer, tangier icing, beat 2 ounces of softened cream cheese until smooth, then mix in the icing packets included with the cinnamon rolls. Add 1–2 teaspoons of milk as needed for a smooth, drizzleable consistency. Spread or drizzle over the warm cinnamon roll bake before serving.
Note
Use Pure Pumpkin Puree: Be sure to use 100% pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
Keep the Cinnamon Rolls Fluffy: Arrange the cinnamon roll pieces evenly in a 9×13-inch baking dish. Avoid packing them too tightly so they have room to bake.
Check the Center: Because the pumpkin mixture adds moisture, the center may take longer to bake than the edges. If the top browns before the center is finished, loosely cover with foil and continue baking.
Make It Nut-Free: Leave out the pecans for a simple brown sugar cinnamon crumble.
Extra Pumpkin Spice: For a stronger pumpkin spice flavor, increase the pumpkin pie spice to 1 1/2 teaspoons.
Make Ahead: For best texture, prepare the pumpkin mixture and crumble separately the night before. Refrigerate both, then assemble with freshly opened cinnamon rolls just before baking.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave until warmed through.
Gluten-Free Option: Use a gluten-free cinnamon roll dough suitable for baking and replace the all-purpose flour in the crumble with a 1:1 gluten-free baking flour. Baking times and texture may vary.
More Cozy Breakfast Recipes: If you enjoy this Pumpkin Spice Cinnamon Roll Bake, try our Caramel Apple Cinnamon Roll Bake or Apple Cinnamon Brioche French Toast Bake for another easy breakfast treat.
Why You'll Love This Pumpkin Spice Cinnamon Roll Bake
There's something about pumpkin spice and cinnamon rolls that just feels like fall. This easy breakfast bake brings them together in one cozy dish, with very little prep work.
Refrigerated cinnamon rolls make the recipe simple, while pumpkin puree, brown sugar, and warm spices give it that homemade fall flavor. The buttery pecan crumble adds a little crunch, and the vanilla icing finishes everything off.
It's a great option for a relaxed weekend breakfast, Thanksgiving morning, or a fall brunch with family.
Tips for the Best Pumpkin Cinnamon Roll Bake
Don't use pumpkin pie filling. Pure pumpkin puree gives you better control over the sweetness and spices.
Use a larger baking dish. A 9×13-inch dish helps the cinnamon roll pieces bake evenly without creating an overly thick center.
Don't skip the resting time. Letting the bake sit for a few minutes after it comes out of the oven helps the pumpkin filling settle.
