Pumpkin Cream Cheese Cinnamon Roll Bake Tips, FAQ & printable recipe

Tips for success

To achieve a beautiful golden top, you can lightly brush the tops of the cinnamon roll pieces with a little melted butter before baking. This helps them crisp up slightly while the centers remain soft and custardy.

If you find the top is browning too quickly before the center is set, you can loosely tent the dish with aluminum foil for the final ten minutes of the baking time.

If you want to add extra texture, consider sprinkling a handful of chopped pecans or walnuts over the top just before serving. The crunch of the nuts pairs exceptionally well with the soft, creamy texture of the pumpkin and cinnamon rolls.

For a more polished look, you can drizzle any icing that came with the cinnamon roll cans over the finished dish once it has cooled slightly.

Variations

• Apple Spice Variation: Replace the pumpkin custard with a mixture of finely diced apples tossed in cinnamon. This adds a nice crunch and a classic flavor profile that pairs wonderfully with the cream cheese and cinnamon rolls.
• Maple Pecan Twist: Whisk a tablespoon of pure maple syrup into the pumpkin custard. Top the dish with toasted pecans before baking for a smoky, nutty depth that enhances the overall sweetness.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the dish has cooled for no more than 2 hours before refrigerating.

Freezer

Not recommended, as the texture of the custard and the cinnamon rolls may become soggy upon thawing.

Reheat

Reheat individual portions in a microwave for 30 to 60 seconds or in a 300°F oven until warmed through.

If you have leftovers, allow the dish to cool completely at room temperature for no more than 2 hours before transferring it to an airtight container. Properly sealed, the bake will stay fresh in the refrigerator for up to 3 days. When you are ready to eat, it is best to reheat portions individually to maintain the texture of the cinnamon rolls.

You can prepare the dough and custard mixture up to 12 hours in advance. Keep the prepared but unbaked dish covered tightly in the refrigerator.

When ready to bake, remove it from the fridge and let it sit on the counter for about 15 minutes to take the chill off before placing it into the preheated oven. You may need to add an extra 5 minutes to the total bake time.

Serving ideas

Serve this dish warm, ideally directly from the baking dish. Use a spatula to cut clean squares, ensuring you include a bit of the pumpkin-infused cinnamon roll and the creamy pockets of cheese in every serving. It is a hearty dish, so it pairs well with a side of fresh fruit or a hot cup of coffee to balance the sweetness.

Because this is a rich and flavorful breakfast, keep your sides simple. A bowl of fresh berries or a side of crisp bacon can provide a nice contrast to the soft, sweet nature of the bake.

If serving for a larger group, you can place the baking dish in the center of the table and let everyone serve themselves, making it a casual and welcoming breakfast option.

Frequently asked questions

Recipe card

Pumpkin Cream Cheese Cinnamon Roll Bake

Prep 10 minCook 30 minRest 5 minTotal 45 minServes 8

Ingredients

• 2 cans refrigerated cinnamon roll dough, quartered
• 1 cup pumpkin custard
• 8 oz cream cheese, dolloped

Instructions

1. Preheat your oven to 350°F (175°C). Take the refrigerated cinnamon roll dough and cut each roll into quarters. Arrange these pieces evenly across the bottom of a 9x13 inch ceramic baking dish, ensuring they are spread out to create a uniform base for the custard.
2. Pour the pumpkin custard evenly over the cinnamon roll pieces in the baking dish. Take the cream cheese and use a spoon to drop small, uniform dollops across the top of the dish, distributing them evenly over the pumpkin-covered rolls.
3. Place the baking dish into the preheated oven. Bake for 30 minutes, or until the custard is set to a soft, creamy consistency and the cinnamon rolls are puffed and golden brown. To ensure the eggs are cooked through, the internal temperature of the custard should reach 160°F (71°C). Remove from the oven and let it rest for 5 minutes before serving.

Contains: gluten, eggs, milk

Food safety: This dish contains soft-set custard. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

8.5 g

Carbohydrates

45 g

Fat

22 g

Fiber

2.5 g

Sugar

20 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.