A cozy, fall-inspired breakfast bake that combines gooey cinnamon roll pieces with a creamy pumpkin spice custard and a sweet glaze on top. This dish brings all the best autumn flavors into one warm, satisfying pan—perfect for weekend brunches, holiday mornings, or whenever I’m craving something special.
Why You’ll Love This Recipe
I love how easy this bake is to prepare—especially since it starts with store-bought cinnamon rolls. The pumpkin custard infuses each bite with seasonal flavor, while the soft cinnamon rolls soak up the mixture for an almost bread pudding-like texture. Topped with glaze and a drizzle of cinnamon roll icing, this is the ultimate fall comfort breakfast.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (17.5 oz) tubes refrigerated cinnamon roll dough (with icing)
3 large eggs
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup milk or half‑and‑half
½ cup light brown sugar, packed
¼ cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup confectioners’ (powdered) sugar
2 tablespoons cream or milk (for glaze)
directions
I start by preheating the oven to 375 °F (190 °C), then line a 9×9‑inch baking pan with foil and spray it with cooking spray.
I unroll the cinnamon roll dough and cut each roll into about 9 pieces, scattering them in the prepared pan so they don’t clump together.
In a medium bowl, I whisk together the eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
I pour the pumpkin-egg mixture evenly over the cinnamon roll pieces in the pan.
If the icing packets from the rolls are cold, I warm them slightly in the microwave and drizzle them over the top.
I place the pan on a baking sheet (just in case of overflow) and bake for about 40 minutes, until the center is set and the top turns lightly golden.
While the bake cools a bit, I prepare the glaze by whisking together confectioners’ sugar and cream or milk until smooth.
I finish it off by drizzling the glaze over the warm bake and serve it immediately—sometimes with a dollop of whipped cream or even a scoop of vanilla ice cream.
Servings and timing
Servings: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
I sometimes make this richer by using heavy cream instead of milk. If I want to lighten it up, I opt for low-fat milk. Swapping in maple syrup for some of the sugar gives it a nice twist. I’ve even added chopped pecans or a handful of chocolate chips for extra indulgence. And when I feel like prepping ahead, I assemble the whole thing the night before and bake it fresh in the morning.
storage/reheating
I store any leftovers in an airtight container at room temperature for up to 5 days. When I’m ready to eat, I just reheat individual portions gently in the microwave until warmed through. It still tastes great even after a couple of days.
FAQs
What’s the best type of pumpkin to use?
I always go with plain pumpkin puree—not pumpkin pie filling. The latter is pre-sweetened and already spiced, which would throw off the balance of the custard.
Can I make this ahead of time?
Yes, I like to assemble it the night before and keep it in the fridge. It bakes best if I don’t wait more than 24 hours.
Can I use homemade cinnamon rolls instead of refrigerated dough?
Absolutely. If I have leftover homemade rolls, I chop them up and use them just like the canned version.
Is it okay to freeze this bake?
I don’t recommend freezing the whole thing, but individual slices can be frozen and reheated. The texture changes slightly, but it still tastes delicious.
Can I leave out the glaze?
Sure! I sometimes skip the glaze if I’m going for a less sweet version, especially if I’m already using the icing from the cinnamon rolls.
Conclusion
This Pumpkin Cinnamon Roll Breakfast Bake is one of my favorite ways to celebrate fall mornings. It’s simple to put together, full of cozy spice, and feels like a decadent treat without too much fuss. Whether it’s for brunch guests or just a lazy weekend breakfast, this bake always hits the spot.
A cozy, fall‑inspired breakfast bake combining soft cinnamon roll pieces with pumpkin spice custard and a sweet glaze.
Ingredients
2 (17.5 oz) tubes refrigerated cinnamon roll dough (with icing)
3 large eggs
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup milk or half‑and‑half
½ cup light brown sugar, packed
¼ cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup confectioners’ (powdered) sugar
2 tablespoons cream or milk (for glaze)
Instructions
Preheat oven to 375 °F (190 °C). Line a 9×9‑inch (or similar) baking pan with foil and spray with cooking spray.
Unroll the cinnamon roll dough, then cut each roll into about 9 pieces. Scatter the pieces in the prepared pan (separating them so they don’t stick too much).
In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
Pour the pumpkin‑egg mixture evenly over the cinnamon roll pieces.
If the icing packets that came with the rolls are cold, warm them slightly (e.g. 10–15 seconds in microwave) and drizzle over the pan.
Place the pan on a baking sheet (to catch any overflow) and bake for ~40 minutes, or until the center is set and the top is lightly golden.
While the bake cools slightly, prepare the glaze: whisk together confectioners’ sugar and cream (or milk) until smooth.
Drizzle the glaze over the warm bake. Serve immediately (optionally with whipped cream or ice cream).
Notes
Use plain pumpkin puree, **not** pumpkin pie filling (which is pre‑sweetened and spiced). :contentReference[oaicite:0]{index=0}
You can assemble ahead and refrigerate for up to 24 hours before baking, but bake sooner rather than later. :contentReference[oaicite:1]{index=1}
Storage: store airtight at room temperature for up to 5 days. Reheat gently before serving. :contentReference[oaicite:2]{index=2}
You may substitute part of the milk with cream for a richer custard, or use lower‑fat milk to lighten it slightly.
