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Pumpkin Cinnamon Roll Bake

Pumpkin cinnamon roll bake is a make-ahead breakfast casserole where refrigerated cinnamon rolls bake into puffed, golden pieces soaked in a spiced pumpkin custard. Finished with quick maple-syrup cream cheese frosting drizzled over warm slices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin cinnamon roll bake
  • 2 can (12.4 oz each) refrigerated cinnamon rolls with cream cheese frosting Use both cans’ frosting packets.
  • 4 eggs
  • 0.5 cup pumpkin puree
  • 0.33 cup heavy cream
  • 0.25 cup brown sugar Packed or level, to taste.
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 both cream cheese frosting packets from the rolls Mix with maple syrup.
  • 2 tbsp maple syrup Added to the frosting.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 350F and grease a 9x13 baking dish until lightly coated with a glossy film.
  2. Cut each cinnamon roll into quarters and scatter the pieces in the prepared dish so they are evenly distributed.
  3. Whisk eggs, pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt together until smooth and the sugar is dissolved, then pour the custard evenly over the cinnamon roll pieces for full coverage.
  4. Let the bake soak for 5 minutes so the rolls absorb the custard and look slightly swollen.
  5. Bake for 30-35 minutes at 350F until puffed and golden, with set edges and a browned top.
Finish
  1. Mix both cream cheese frosting packets with maple syrup until loosened into a drizzleable texture.
  2. Drizzle the frosting over the warm bake so it melts slightly and streaks into the golden crevices.

Notes

Pro tip: cut the rolls into fairly even quarters so every piece soaks at the same rate. Refrigerate leftovers covered for up to 3 days; reheat in the oven at 325F until warmed through. Freezing: yes, freeze baked portions in an airtight container up to 2 months and thaw overnight in the fridge before reheating. Dietary swap (if desired): use lactose-free heavy cream and lactose-free cream cheese frosting for a dairy-light option while keeping the same bake time.