Pumpkin Cinnamon Roll Cake

This sweet casserole is a combination of pumpkin pie and cinnamon rolls, pecans and crystallized ginger. Topped with sweet glaze and a dollop of fresh whipped cream.

Why You’ll Love This Recipe

• Pumpkin spice meets cinnamon rolls: Every bite tastes like fall with soft, gooey layers of pumpkin, cinnamon, and sweet glaze—basically, pumpkin pie and cinnamon rolls had a baby.
• Quick and easy: Made with canned cinnamon rolls and pantry staples, this recipe comes together in minutes—no yeast, kneading, or waiting for dough to rise.
• Perfect for holidays and brunch: This Pumpkin Cinnamon Roll Cake is a show-stopping yet effortless dish for Thanksgiving morning, cozy weekends, or anytime you crave warm fall comfort.
• Customizable sweetness: Add chopped pecans for crunch or a sprinkle of crystallized ginger for a little zing. You can even make extra glaze (and trust me, you’ll want to).
• Make-ahead friendly: Bake it the night before, then reheat before serving for an easy, stress-free breakfast or dessert.

Imagine this delicious morsel in front of you right now – Pumpkin pie flavor infused into warm cinnamon rolls with nutty pecans, drizzled with sweet-buttery icing topped with  homemade whipped cream.  Creating this festive, sweet casserole couldn’t be easier.

Ingredients in Pumpkin Cinnamon Roll Cake

• Refrigerated cinnamon rolls – Two 17.5-ounce cans. These make the recipe super easy and give that gooey, bakery-style texture without the work. Save the icing packets for later or make extra glaze (see below).

• Eggs – Four large eggs help bind the pumpkin custard mixture and create a soft, bread-pudding-like texture.

• Pumpkin purée – Use canned pumpkin purée, not pumpkin pie filling. It adds rich flavor and moisture to every bite.

• Brown sugar – A little brown sugar deepens the sweetness and adds a touch of caramel flavor.

• Pumpkin pie spice – Classic fall spices bring warm cinnamon, nutmeg, and cloves to the mix. (Use your own blend if you’d like—see my homemade pumpkin spice mix below.)

• Evaporated milk – Just ½ cup gives the custard that silky, pie-like consistency. Any milk works in a pinch.

• Crystallized ginger (optional) – Adds tiny bursts of warm spice and texture throughout the cake.

• Pecans – Coarsely chopped for a delicious crunch and nutty finish.

• Whipping cream – Whipped with vanilla and sugar for a simple, creamy topping.

• Vanilla & sugar – For flavoring the whipped cream.

• Extra glaze – Mix confectioners’ sugar, butter, vanilla, and milk for an optional drizzle that takes this cake over the top.

Homemade Pumpkin Pie Spice

If you don’t have a jar on hand, you can make your own in seconds with spices already in your pantry.

• 2 teaspoons ground cinnamon – The base of all cozy fall baking.
• ½ teaspoon ground nutmeg – Adds warmth and depth.
• ½ teaspoon ground ginger – Brings a gentle, zesty spice.
• ¼ teaspoon ground cloves – Just enough for that unmistakable pumpkin-pie aroma.

Easy Classic Glaze

This is the simple, creamy glaze that ties everything together. Perfect if you want more icing than what comes with store-bought cinnamon rolls.

• 2 cups confectioners’ sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk (plus a little more if needed for drizzling consistency)

Whisk together sugar, butter, and vanilla. Add milk a bit at a time until smooth and pourable. If it thickens or forms a crust while sitting, just stir again before drizzling.

Best Canned Cinnamon Rolls for Pumpkin Cinnamon Roll Cake

After testing nearly every brand for this recipe, I’ve found a few clear winners. Immaculate Baking Company and Annie’s are my top choices because they use fewer ingredients and bake up tender and flavorful. That said, Pillsbury or even your favorite store brand will still deliver delicious, gooey results. The beauty of this recipe is that it’s nearly foolproof—any good-quality refrigerated cinnamon rolls will make your Pumpkin Cinnamon Roll Cake a hit.

Canned Pumpkin vs. Pumpkin Pie Filling

The two may look similar, but they’re not the same! Canned pumpkin (or pumpkin purée) is made from 100% pure, cooked pumpkin—no sugar or spices added. Pumpkin pie filling, on the other hand, is already sweetened and seasoned with cinnamon, nutmeg, and cloves. For baking recipes like this Pumpkin Cinnamon Roll Cake, always use pure pumpkin purée so you can control the sweetness and spice levels yourself.

How to make Pumpkin Cinnamon Roll Cake-

Start by opening two cans of cinnamon rolls, separating each roll, and cutting them into smaller pieces.

Next, pour all the cut pieces into a 9×13-inch baking dish and cover them with a mixture of canned pumpkin, spices, brown sugar, milk, crystallized ginger, and chopped pecans.

As it bakes, the cake puffs up beautifully with golden edges and a soft, custardy center—ready to cut and enjoy.

While it’s still warm, drizzle the glaze over the top so it soaks in perfectly. Use the icing packets that come with the canned rolls, or try the easy homemade glaze recipe below if you’d like a little extra to go around—because when it comes to glaze, more is always better.

Pumpkin Cinnamon Roll Cake FAQ

Can I make Pumpkin Cinnamon Roll Cake ahead of time?
Yes! You can assemble the cake the night before and refrigerate it (unbaked) until morning. When ready to bake, set it out at room temperature while your oven preheats, then bake as directed. Baked leftovers can also be gently reheated at 300°F for 10–12 minutes before serving.

How do I reheat Pumpkin Cinnamon Roll Cake?
To reheat, place slices or the whole pan in a preheated 300°F oven for about 10–15 minutes, or until warmed through. You can also warm individual servings in the microwave for about 20–30 seconds. If reheating leftovers, wait to add glaze or whipped cream until after warming so they stay fresh and creamy.

Can I freeze Pumpkin Cinnamon Roll Cake?
Yes, this recipe freezes beautifully. Bake and cool completely, then wrap tightly in foil or store in an airtight container. Freeze up to 2 months. Thaw overnight in the fridge and reheat in a 300°F oven until warm.

Can I use a different flavor of cinnamon rolls?
Definitely! While classic cinnamon rolls keep the flavor traditional, you can use pumpkin spice, apple cinnamon, or even orange rolls for a fun twist. Just keep an eye on the baking time since some brands brown a bit faster.

Can I double this recipe for a crowd?
Yes, this recipe doubles perfectly! Use a large 11×15-inch baking dish or two 9×13-inch pans. You may need to add 5–10 extra minutes to the bake time. Doubling works great for holiday brunches, potlucks, or large family gatherings—and trust me, guests will be asking for seconds.

In the spirit of the season, this pumpkin cinnamon roll goodness isn’t complete without a nice dollop of fresh whipped cream and extra cinnamon or ginger.

This pumpkin cinnamon roll cake is the perfect recipe for the holidays, combining the cozy flavors of pumpkin pie with the sweetness of classic cinnamon rolls. It’s just right for a fall breakfast, a festive brunch buffet, or even a holiday dessert spread. For easy serving, plate individual portions and pass around extra icing and whipped cream so everyone can top theirs just the way they like.

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5 from 12 votes

Pumpkin Cinnamon Roll Cake

This recipe can is best served warm. Either serve right out of the oven, or refrigerate up to 24 hours before serving, reheat in a low temperature oven until warmed through, and top with icing and whipped cream.

Course Baking

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 320

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 2 17.5 oz. cans refrigerator cinnamon rolls
• 4 large eggs
• 1 cup canned pumpkin puree not pie filling
• 1 tsp pumpkin pie spice
• ⅓ cup packed brown sugar
• 1 5 oz. can evaporated milk or ½ cup any milk
• ⅓ cup crystallized ginger chopped (optional)
• ½ cup coarsely chopped pecans
• 16 oz. whipping cream
• Vanilla and sugar to taste, for beating into whipped cream
• Additional crystallized ginger for grating over top of whipped cream

For Homemade pumpkin pie spice if you can't find pre-made-

• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves

For An Easy Classic Glaze Recipe:

• For this recipe, I like to offer extra icing which means the icing packets that come with refrigerator cinnamon rolls may not be enough.
• 2 cups confectioners sugar
• 2 Tbsps butter softened
• 1 tsp vanilla
• 1 Tbsp milk
• Mix the sugar, butter and vanilla together. Add about half the milk and stir until a creamy glaze starts to form. Then add a drop at a time of more milk until desired thickness is reached. If glaze starts to form a crust, just stir again before pouring.

Instructions

• Pre-heat oven to 375F degrees.
• Unroll 2-17.5 ounce cans cinnamon rolls on baking parchment. Reserve icing packs for later. Separate into 10 rolls. Cut each roll into 8 pieces; place in lightly buttered 13x9-inch (3 quart) glass or ceramic baking dish.
  2 17.5 oz. cans refrigerator cinnamon rolls
• In a medium bowl, beat eggs, pumpkin, pumpkin pie spice, brown sugar, evaporated milk and ginger until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
  4 large eggs, 1 cup canned pumpkin puree, 1 tsp pumpkin pie spice, ⅓ cup packed brown sugar, 1 5 oz. can evaporated milk, ⅓ cup crystallized ginger, ½ cup coarsely chopped pecans
• Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil and bake covered 10 minutes longer (this prevents the top from over-browning but allows the bottom to continue to bake).
• Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Meanwhile, whip 16 ounces cream with vanilla and sugar, to taste.
  16 oz. whipping cream, Vanilla and sugar
• Cut into individual servings and drizzle glaze over top (if making your own glaze, pour glaze into plastic sandwich bag, cut small hole in corner and squeeze over individual pieces).
• Serve with dollop of whipped cream topped with grated crystallized ginger.
  Additional crystallized ginger for grating over top of whipped cream
• This recipe can be made a day ahead. Store at room temperature without the glaze or whipped cream for up to a day before serving.

To reheat-

• Warm in a preheated (300°F) oven for about 10-12 minutes before serving.

Notes

• Icing- For this recipe, I like to offer extra icing which means the icing packets that come with refrigerator cinnamon rolls is not enough. See above for an easy icing recipe.
• Pumpkin Pie Spice-If you don't have pumpkin pie spice on hand, I've included a recipe above to make your own.
• Additional tips for adding pumpkin pie spice- I added just a bit of extra pumpkin pie spice into the glaze and it was delicious. But you can overdo the spice... I have also added some pumpkin pie spice to the whipped cream and we felt that took away from the simple creaminess of the whipped cream. When I made the recipe a second time and left out the spice from the whipped cream. It was perfection.

Nutrition Facts

Pumpkin Cinnamon Roll Cake

Amount Per Serving (1 piece)

Calories 320 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 102mg34%

Sodium 52mg2%

Potassium 131mg4%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 31g34%

Protein 4g8%

Vitamin A 3877IU78%

Vitamin C 1mg1%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.