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Pumpkin Cinnamon Roll Bake

Pumpkin cinnamon roll bake with puffed, golden refrigerated rolls baked in a pumpkin spice custard, finished with a tangy cream cheese frosting drizzle. A cozy American breakfast casserole that soaks, bakes, and comes out sliceable and golden-brown.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon roll base and frosting
  • 2 can (12.4 oz each) refrigerated cinnamon rolls with cream cheese frosting Use both cans and their frosting packets.
  • 1 Both cream cheese frosting packets from the rolls Packets included with the rolls.
Pumpkin custard
  • 4 eggs
  • 0.5 cup pumpkin puree
  • 0.33 cup heavy cream
  • 0.25 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Frosting drizzle
  • 2 tbsp maple syrup

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350F and grease a 9x13 baking dish with a light coating so the rolls release easily.
  2. Cut each cinnamon roll into quarters and scatter the pieces in the prepared baking dish so they fit in an even layer.
Make the pumpkin custard
  1. Whisk eggs, pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt together until smooth.
  2. Pour the pumpkin custard mixture evenly over the cinnamon roll pieces so the tops are mostly covered.
  3. Let the bake soak for 5 minutes at room temperature so the rolls absorb the custard before baking.
Bake and finish
  1. Bake at 350F for 30-35 minutes until puffed and golden so the custard sets.
  2. Mix the cream cheese frosting packets with maple syrup and drizzle over the warm bake so it melts slightly and forms ribbons.

Notes

For the best texture, keep the rolls refrigerated until you’re ready to cut and assemble, then let the casserole soak exactly 5 minutes before baking. Store leftovers covered in the refrigerator up to 4 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the custard and frosting can break after thawing. If you want a lighter option, use reduced-fat cream cheese frosting from the refrigerated rolls (or a lighter cream cheese) to cut calories while keeping the flavor.