Easy Pumpkin Cinnamon Roll Bake - Cozy Fall Baking Recipe

When you think of the perfect fall treat, what comes to mind? For me, it’s the gooey middle of a cinnamon roll—the part everyone secretly fights over. Now imagine that soft, melt-in-your-mouth bite, but made even better with a touch of pumpkin and a drizzle of sweet icing. Yep, this Cinnamon Roll Bake is basically fall comfort food in a dish.

This isn’t just any cinnamon roll situation—it’s like having Cinnamon Rolls Pumpkin style, where every single piece tastes like the soft, chewy center. No dry edges here. Pumpkin keeps the cinnamon roll dough ridiculously moist, making this the kind of breakfast bake you’ll want to pull out on a crisp weekend morning.

The best part? It’s beyond simple. We’re talking Pumpkin Spice Cinnamon Rolls Easy enough to whip up on a lazy Saturday, but impressive enough for guests or holiday brunches. Think of it as a shortcut version of Quick Pumpkin Cinnamon Rolls, but baked casserole-style so you can just scoop and serve. Call it a Cinnamon Roll Casserole, call it Pumpkin Cinnamon Rolls in Baking Dish—whatever you call it, it’s a guaranteed crowd-pleaser.

Worried about the pumpkin flavor being too strong? Don’t be. It’s mild enough that even your “pumpkin skeptics” (yes, those people exist) will dive right in. And for my fellow baking fans who follow the pros like Pumpkin Cinnamon Rolls Sallys Baking, you’ll appreciate how this recipe delivers big on flavor with zero fuss.

Bottom line: if you’re hunting for cozy fall baking recipes that hit all the sweet spots—gooey, pumpkin-y, cinnamony—this is your new go-to. It’s quick, it’s easy, and it tastes like the center of a cinnamon roll in every bite. Tell me that’s not a win!

Easy Pumpkin Cinnamon Roll Bake - Cozy Fall Baking Recipe

Every forkful tastes like the soft, gooey heart of a cinnamon roll—only better! Blended with pumpkin and finished off with icing, this simple recipe is an instant favorite.

Prep Time: 10 minutes

Cook Time: 40 minutes

Resting Time: 10 minutes

Total Time: 1 hour

Servings: 8

Author: Aleda

Course: Dessert

Ingredients

• Two 8-count tubes of refrigerated cinnamon roll dough (with included icing packets)
• 3 large eggs
• ¾ cup pumpkin puree (not pie filling)
• ½ cup milk
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt (or to taste)
• 1 cup powdered sugar
• 2 tablespoons cream or milk
• Optional: vanilla ice cream or whipped cream for topping

Directions

1. Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil, coat with nonstick spray, and set aside.
2. Open the cinnamon rolls and cut each one into 9 bite-sized chunks (slice into strips, then into squares). Spread the pieces evenly in the prepared pan, making sure they don’t clump together. Save the icing packets for later.
3. In a medium mixing bowl, whisk together the eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
4. Pour this pumpkin custard mixture evenly over the cinnamon roll pieces in the pan.
5. Drizzle the packaged icing across the top. (Tip: microwave the icing for 10 seconds first so it spreads more easily.)
6. Place the pan on top of a baking sheet to prevent spills. Bake for about 40 minutes, or until the center is fully set and the top is golden. Remove from the oven and let it rest on a wire rack while you prepare the glaze.
7. In a clean bowl, stir together the powdered sugar with 2 tablespoons of cream or milk until silky and smooth.
8. Drizzle the glaze evenly over the warm bake. Add a scoop of ice cream or a dollop of whipped cream if you like, then serve right away.

Notes

Best enjoyed warm out of the oven, but leftovers can be kept in an airtight container at room temperature for up to 5 days.

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