How to Make a Pumpkin Cinnamon Roll Bake

We love all things pumpkin over here, but this Pumpkin Cinnamon Roll bake we first tried last Fall might be the big winner! Its warm and gooey and has all the scrumptious flavors of Fall wrapped up into one breakfast casserole. Its basically dessert and is super easy to put together! Here is How to Make a Pumpkin Cinnamon Roll Bake.

For all things Fall, be sure to stop by my full Fall Gallery. And for more recipes, click here! You’ll find appetizers, snack boards, cocktails and more!

And if you love pumpkin, then be sure to check out this Simple 4-Ingredient Pumpkin Fluff Dip Recipe to make this Fall, too! Click here for all of my other pumpkin recipes to try this Fall.

We love this recipe and I hope you will too! Bring on allllll the pumpkin things!

How to Make a Pumpkin Cinnamon Roll Bake

There isn’t much to this, especially since you simply start with pre-made cinnamon roll dough and then you whip up the topping and icing to finish. It is quick, easy and delicious. The kids can help and it is certainly a crowd-pleaser!

My boys have asked for it multiple times already this season!

Here is what you do…

CINNAMON ROLL BAKE INGREDIENTS:

• two 8-count tubes refrigerated cinnamon roll dough, w/ icing
• 3 large eggs
• 3/4 cup pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 tsp pumpkin pie spice
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup confectioners’ sugar
• 2 tablespoons cream or milk 

CINNAMON ROLL BAKE DIRECTIONS:

1 // Preheat oven to 375 degrees F. Open refrigerated cinnamon rolls and set icing aside. Tear or cut apart cinnamon roll dough into small pieces and place in a greased baking dish [I use a 9’x13″ dish]. Set icing aside.

2 // In 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.

3 // Evenly pour egg mixture over cinnamon rolls and bake for 30-40 minutes. Or until fully cooked. You’ll want to wait until the top is set in the center and lightly golden brown. Then allow to cool slightly then drizzle on icing.

4 // In a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth. I did double the icing in order for it to be extra gooey.

5 // Evenly drizzle the frosting over the rolls and enjoy!

I’ve also used the Pumpkin cinnamon rolls to start in the past, but a tube of regular old cinnamon rolls will certainly do the trick!

Serve this Cinnamon Roll Bake for your family or for a Fall Brunch. It is so delightful. Slightly crispy top, warm, gooey center and plenty of icing to keep it sweet and full of moisture.

It is truly a Fall favorite in our house so I know I’ll be making it several more times by request!!

YOU CAN SHOP A FEW OF MY KITCHEN ACCESSORIES BELOW:

Don’t forget to pin for later:

For all things Fall, be sure to stop by my full Fall Gallery. And for more recipes, click here! You’ll find appetizers, snack boards, cocktails and more!

And if you love pumpkin, then be sure to check out this Simple 4-Ingredient Pumpkin Fluff Dip Recipe to make this Fall, too! Click here for all of my other pumpkin recipes to try this Fall.

OTHER FALL POSTS YOU’LL LOVE:

• The Perfect Fall Cocktail You Need to Try: Apple Cider Moscow Mule
• Simple 4-Ingredient Pumpkin Fluff Dip Recipe
• Cozy Fall Home Finds from Target
• Fall Style Guide // How to Dress All Season Long
• Fall Home Finds from Target
• How to Create a Simple & Elegant Fall Centerpiece
• The Best Fall Amazon Finds Under $40
• Easy Recipe for Mini Banana Bread Loaves