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Easy Overnight Pumpkin Cinnamon Roll Bake

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This easy overnight pumpkin cinnamon roll bake is a game-changer for fall mornings. It turns a last-minute scramble into the star of the show, with soft, gooey cinnamon rolls swimming in a creamy, spiced pumpkin custard.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls (e.g., Pillsbury Grands!)
  • Cream cheese icing from the cinnamon roll cans
  • Optional: Chopped pecans or walnuts
  • Optional: A sprinkle of coarse sugar

Instructions

  1. Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until completely smooth and the sugar has dissolved.
  3. Open both cans of cinnamon rolls and set aside the included icing packets. Using a sharp knife or kitchen shears, cut each cinnamon roll into quarters.
  4. Arrange the quartered cinnamon roll pieces evenly in the bottom of the prepared baking dish. Some overlapping is fine.
  5. Slowly pour the pumpkin custard over the cinnamon roll pieces, ensuring every piece gets coated. Gently press down on the rolls with a spatula to help them absorb the liquid.
  6. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, but ideally overnight (8-12 hours).
  7. When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit on the counter for 15-20 minutes.
  8. Bake uncovered for 35-40 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, tent it with foil for the last 10 minutes.
  9. Let the bake cool for 5 minutes on a wire rack. While still warm, drizzle the reserved cream cheese icing over the top.
  10. Serve warm.

Notes

The overnight rest is crucial for the perfect texture. Don’t skip it. For a dairy-free version, substitute heavy cream with full-fat canned coconut milk. For a gluten-free version, use gluten-free refrigerated cinnamon rolls. If you don’t have pumpkin pie spice, make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.

Nutrition

Keywords: pumpkin cinnamon roll bake, overnight breakfast casserole, fall breakfast, pumpkin cinnamon rolls, easy brunch recipe

Find it online: https://forkmila.com/easy-overnight-pumpkin-cinnamon-roll-bake-best-fall-breakfast/