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Cozy Maple Pumpkin Cinnamon Roll Bake: Easy One Pan Breakfast

maple pumpkin cinnamon roll bake - featured image
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A one-pan breakfast featuring refrigerated cinnamon rolls baked over a maple-pumpkin base, topped with cream cheese frosting. Perfect for fall mornings and feeding a crowd with minimal effort.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with cream cheese frosting
  • 1/4 cup heavy cream
  • Both frosting packets from the cinnamon roll cans
  • 2 tablespoons maple syrup (for frosting)
  • Optional: 1/4 cup chopped pecans or walnuts
  • Optional: 1 tablespoon pumpkin seeds (pepitas)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish lightly with butter or nonstick spray.
  2. In a medium mixing bowl, whisk together pumpkin puree, maple syrup, brown sugar, pumpkin pie spice, cinnamon, salt, and melted butter until smooth.
  3. Pour the pumpkin mixture into the greased baking dish and spread into an even layer.
  4. Open both cans of cinnamon rolls. Set the frosting packets aside. Cut each cinnamon roll into quarters using kitchen shears or a sharp knife.
  5. Scatter the quartered rolls evenly over the pumpkin base.
  6. Drizzle the heavy cream evenly over the arranged rolls.
  7. Bake for 28-32 minutes, until the rolls are golden brown and the pumpkin base is bubbly around the edges. Check at 25 minutes and tent with foil if browning too quickly.
  8. Remove from oven and let cool for 10 minutes on a cooling rack.
  9. While the bake cools, squeeze both frosting packets into a small bowl. Add 2 tablespoons maple syrup and stir until combined.
  10. Spoon the frosting over the warm bake. If using nuts or pumpkin seeds, sprinkle on top. Serve warm directly from the dish.

Notes

For dairy-free: use melted coconut oil instead of butter and full-fat canned coconut milk instead of heavy cream. For gluten-free: use gluten-free refrigerated cinnamon rolls. To make ahead: assemble without heavy cream, cover and refrigerate overnight; add cream and bake as directed, adding 5-7 minutes. Let rest 10 minutes before frosting to prevent melting.

Nutrition

Keywords: pumpkin cinnamon roll bake, maple pumpkin breakfast, one pan breakfast, fall breakfast, cinnamon roll casserole

Find it online: https://zestynora.com/cozy-maple-pumpkin-cinnamon-roll-bake-easy-one-pan-breakfast/