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  • The Main Dish
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Pumpkin Cinnamon Roll Cake

14 Comments

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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.

 

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.

I started with 2 cans of cinnamon rolls. Open the cans, separate, and cut each cinnamon roll into smaller pieces.

Pumpkin Pie Breakfast Bake collage of the rolls being chopped and put in a baking pan

The entire batch is then dumped into a 9×13-inch baking dish and covered with a mixture of canned pumpkin, spices, brown sugar, milk, crystallized ginger and chopped pecans.

Ingredients in Pumpkin Cinnamon Roll Cake

Canned cinnamon rolls- I use two cans of cinnamon rolls from the refrigerated section of my grocery store

Canned pumpkin puree- Pumpkin with no sweeteners or spices. In other words, don’t use pumpkin pie mix

Pumpkin Pie Spice- Pumpkin pie spice differs from brand to brand, but my favorite (Trader Joe’s) is a combination of cinnamon, ginger, nutmeg, cloves, lemon peel, and cardamom

Eggs- Four eggs help to hold everything together as it bakes

Brown sugar- The cinnamon rolls are already sweet but adding just a third cup of brown sugar is needed to sweeten the pumpkin mixture

Evaporated milk- Evaporated milk is nicely rich and thick but you can replace with a lesser quantity of regular milk or an equal amount of cream

Crystalized or candied ginger-

Pecans- You may substitute walnuts or leave out the nuts completely, if you like.

What’s the best canned cinnamon roll?

I’ve used almost every brand I can think of for this recipe for Pumpkin Cinnamon Roll Cake. I’m partial to Immaculate Bakes or Annie’s because they both have fewer ingredients, but both of these, as well as Pillsbury or your local store brand provide a delicious base to ensure success in the recipe.

What’s the difference between canned pumpkin and canned pumpkin pie filling?

Canned pumpkin and pumpkin puree are both just simply canned, cooked pumpkin. Pumpkin pie filling is pre-sweetened and has been spiced up with cinnamon, clove, allspice, and ginger. Make sure you’re purchasing the correct ingredient specified in whatever recipe you’re making. They are not interchangeable.

Pumpkin Cinnamon Roll cake fresh out of the oven in a casserole dish

After baking, it’s nicely puffed and ready to cut and serve.

Pumpkin Pie Breakfast Bake with glaze on a white plate

Top the cake with glaze while it’s still hot. Use the glaze packets that come with the canned rolls, or if you want to offer more glaze to go around, I provide a simple recipe below so you can add as much as you want, more than you need!

Can Pumpkin Cinnamon Roll Cake be made ahead of time?

Pumpkin Cinnamon Roll Cake is best served warm but you can definitely make it up to 24 hours ahead of serving, refrigerate, then reheat in a low oven until heated through again. Top with glaze and whipping cream. This recipe is so simple, yet so impressive.

Pumpkin Cinnamon Roll Cake on black and white plates with gold spoon

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 is such a great recipe during the holidays. It’ll satisfy pumpkin pie lovers, as well as anyone craving cinnamon roll-goodness. Easily served at brunch, a buffet, or a dinner-party. To customize serving options for your guests, dish up individual servings and then pass around the icing, and whipped cream so everyone can have it the way they want.

Tips for success-

Seriously, this recipe is so easy, there are no special “remember to do this” things to say, other than to follow the recipe as written. You can’t get it wrong! 🙂

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5 from 12 votes

Pumpkin Pie Breakfast Bake

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
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 320
Author Sally Humeniuk

Ingredients 

  • 2 17.5 oz. cans refrigerator cinnamon rolls
  • 4 eggs, large
  • 1 cup canned pumpkin, (unsweetened. Should be just pumpkin)
  • 1 teaspoon 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, more, if desired
  • 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 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon 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 Tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1 Tablespoon 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.
  • In a medium bowl, beat 4 eggs, 1 cup pumpkin, 1 teaspoon pumpkin pie spice, ⅓ cup brown sugar, 5 ounces evaporated milk and ⅓ cup ginger until well blended. Pour evenly over cut rolls in dish. Sprinkle ½ cup pecans over top.
  • 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.
  • 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.
  • 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 Pie Breakfast Bake
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.

Pumpkin Cinnamon Roll Cakes on black plates with gold spoons

Pumpkin Pie Breakfast Bake Pinterest Pin

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Published on November 10, 2022

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    Recipe Rating




  1. Sophie says

    December 27, 2022 at 5:37 AM

    5 stars
    Wonderful recipe! I added chopped apples to half for those of us who like warm, cinnamon-y apples then left the other half without. Turned out better than I thought! So delicious without being too sweet. It was perfect for our Holiday weekend 🙂

    Reply
    • Sally Humeniuk says

      December 31, 2022 at 8:17 AM

      Oh wow, Sophie! I love this idea and will be doing the same next time I make the cake. Thanks for this tip!

      Reply
  2. jaclyn k says

    December 19, 2022 at 6:11 AM

    5 stars
    My daughter is a cinnamon-roll-fanatic. She could have cinnamon roll anything every day. She iso gin to love this bake!

    Reply
    • Sally Humeniuk says

      December 19, 2022 at 5:32 PM

      Thank you Jaclyn! I think you’re right. 🙂

      Reply
  3. harper allen says

    November 11, 2022 at 6:32 AM

    5 stars
    OMG! Yes please!! These look like the perfect breakfast for Christmas. Can’t wait to try!

    Reply
  4. carol s says

    October 19, 2022 at 6:33 AM

    5 stars
    This was INCREDIBLE!! I followed the recipe exactly. It was perfect and the glaze was just right!

    Reply
  5. candy whitman says

    October 19, 2022 at 6:29 AM

    5 stars
    I can almost smell the wonderful goodness just looking at the picture!

    Reply
  6. kendra k says

    October 19, 2022 at 6:22 AM

    5 stars
    This looks too good to be true…perfect for fall, I’ll be making this soon 🙂

    Reply
  7. anna says

    October 12, 2022 at 5:46 AM

    5 stars
    This recipe was amazing, my family devoured it! I have already made it two times in the past couple of weeks!

    Reply
  8. sarah b says

    October 12, 2022 at 5:45 AM

    5 stars
    Hands down the easiest and most delicious pumpkin dessert I’ve ever had! This is going to be a regular in our house for sure.

    Reply
  9. calli miller says

    October 12, 2022 at 5:42 AM

    5 stars
    This is spectacular! The glaze is an extra special treat and shouldn’t be skipped! Wonderful recipe Sally!

    Reply
  10. robyn mills says

    August 23, 2022 at 7:09 AM

    5 stars
    Oh my goodness this was delicious and how easy too! This would be perfect for when company comes to visit.

    Reply
  11. sue brown says

    March 10, 2022 at 6:28 AM

    5 stars
    Very good and cozy! I added multicolored raisins and pecans to the mixture. Husband loved it! Thank you Sally for another wonderful recipe!

    Reply
  12. melanie p says

    March 10, 2022 at 6:24 AM

    5 stars
    WOW this was delicious! ! Made it exactly as written. It was a nice complement to the breakfast potluck we had at work…it wasn’t overly sweet and has a yummy “bread pudding” consistency. Everyone raved!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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