Go Back
+ servings
Pumpkin cinnamon roll bake in a square baking dish with a wooden spoon scooping some out
Print Recipe
No ratings yet

Pumpkin Roll Cinnamon Bake

Pumpkin Cinnamon Roll Bake ~ Quick and Easy Breakfast Perfect for the Fall! Cinnamon Rolls Loaded with a Cinnamon Pumpkin Filling! Grab a Cup of Coffee and Enjoy!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert
Cuisine: Breakfast
Servings: 8
Calories: 324kcal
Author: Julie Evink


  • 2 8-count tubes refrigerated cinnamon roll dough, with icing
  • 3 large eggs
  • 3/4 cup pumpkin puree
  • 1/2 c. Silk Almond Creamer
  • 1/2 c. light brown sugar packed
  • 1/4 c. granulated sugar
  • 1 Tbsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 2 tsp vanilla extract
  • 1 tsp cinnamon


  • Preheat oven to 375 degrees.
  • Spray a 9x9 inch baking dish with non-stick spray; set aside.
  • Cut each cinnamon roll dough into quarters. Arrange in prepared pan; set aside. 
  •  In a medium sized bowl whisk together eggs, pumpkin puree, creamer, brown sugar, granulated sugar, pumpkin pie spice, nutmeg, vanilla, and salt. 
  • Evenly pour the mixture over the cinnamon rolls.
  • Place pan in oven and bake for 45-60 minutes or until top is golden brown and cinnamon rolls are baked through. If it is starting to brown to fast please cover with tin foil during last 15 minutes.
  • Remove from oven and drizzle icing over cinnamon roll bake. 
  • Serve immediately. Cinnamon rolls are best warm and fresh but will keep airtight at room temp for up to 3 days.


Calories: 324kcal | Carbohydrates: 53g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 382mg | Fiber: 4g | Sugar: 21g