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Pumpkin Cinnamon Roll Bake

Pumpkin cinnamon roll bake is made by quartering canned cinnamon rolls and soaking them in a pumpkin-spiced custard before baking until puffed and golden. Finish with a maple-enhanced cream cheese frosting drizzle for a soft, sliceable breakfast casserole.
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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
  

refrigerated cinnamon rolls with cream cheese frosting
  • 2 can (12.4 oz) canned cinnamon rolls Keep both frosting packets; set aside until finishing.
eggs
  • 4 eggs
pumpkin puree
  • 0.5 cup pumpkin puree
heavy cream
  • 0.33 cup heavy cream
brown sugar
  • 0.25 cup brown sugar
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1 tsp cinnamon
vanilla extract
  • 1 tsp vanilla extract
salt
  • 0.25 tsp salt
cream cheese frosting packets from the rolls
  • 2 cream cheese frosting packets Use both packets; mix with maple syrup.
maple syrup
  • 2 tbsp maple syrup Add to frosting packets before drizzling.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 350F and grease a 9x13 baking dish. You want the pan ready so the roll pieces can be scattered immediately.
  2. Cut each cinnamon roll into quarters and scatter them in the prepared dish. Distribute the pieces evenly so the custard can soak through.
  3. Whisk together eggs, pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth. The mixture should look evenly speckled with spices.
  4. Pour the pumpkin custard mixture evenly over the cinnamon roll pieces. Make sure most pieces are coated, then stop pouring when the dish looks evenly covered.
  5. Let the bake soak for 5 minutes. The rolls should start to look slightly heavier and the custard should be absorbed around the edges.
Bake and finish
  1. Bake for 30-35 minutes at 350F until puffed and golden. Look for a deep golden top and set custard around the edges.
  2. Mix the cream cheese frosting packets with maple syrup, then drizzle over the warm bake. The frosting should melt slightly and settle into swirls over the puffed rolls.

Notes

Pro tip: Let the bake rest 2-3 minutes after pulling from the oven so the custard finishes setting before slicing. Store leftovers covered in the refrigerator for up to 4 days; reheat in the microwave until warm. Freezing is not recommended because the refrigerated-roll texture can soften after thawing. For a lighter swap, use half-and-half instead of heavy cream and reduce the brown sugar by 1 tablespoon.