Pumpkin-Cinnamon Roll Bake with Spiced Whipped Cream
This festive breakfast bake transforms refrigerated cinnamon rolls into a custardy casserole with warm pumpkin and autumn spices. The rolls are cut into pieces, soaked in a creamy pumpkin custard, then baked until golden. Topped with the original icing, chopped pecans, and homemade cinnamon whipped cream, it's perfect for holiday mornings or special brunches. The combination of textures - soft custard-soaked rolls with crispy edges - makes this an indulgent twist on traditional French toast casseroles.
Ingredients
- 2 cans refrigerated Pillsbury Grands Cinnamon Rolls with Original Icing, 17.5 oz, 5 count
- 3 eggs, slightly beaten
- 1 ¼ cups half-and-halfwhole milk1:1dietaryadds dairy
lighter option but less rich
- ½ cup canned pumpkin, not pumpkin pie mixcinnamon + nutmeg + ginger1 tsp totalavailability
mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger
Full guide → - ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spicecinnamon + nutmeg + ginger1 tsp totalavailability
mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger
Full guide → - ¼ cup pecans, chopped
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Separate cans of dough into 10 rolls and refrigerate 2 icing containers
- 3
Cut each roll into 6 pieces and place in prepared dish
- 4
Beat eggs, half-and-half, pumpkin, granulated sugar and pumpkin pie spice with whisk until blended
- 5
Pour egg mixture over roll pieces and stir to distribute and coat pieces
- 6
Bake 35 to 39 minutes or until deep golden brown
- 7
Let stand 15 minutes
- 8
Microwave both icing containers uncovered on High 15 to 20 seconds until drizzling consistency
- 9
Drizzle icing and sprinkle pecans over top of bake
- 10
Beat whipping cream with electric mixer on medium-high speed until slightly thickened
- 11
Reduce speed and beat in powdered sugar, cinnamon and vanilla
- 12
Increase speed and beat mixture until stiff peaks form
- 13
Serve pieces with whipped cream
Tips
Chilling the bowl and beaters before whipping cream helps achieve better volume and stability.
Let the bake stand the full 15 minutes before serving to allow the custard to set properly.
Use a large spoon for serving to get through the soft custard layer cleanly.
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in microwave.
Assemble the night before, cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Best served warm with the spiced whipped cream on the side.
Common Mistakes
Don't skip the standing time after baking or the custard will be too loose.
Avoid overbeating the whipped cream or it will become grainy and separate.
Substitutions
Dairy-Free Swaps
General Alternatives
mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger
Full guide →FAQ
Can I use a different size baking dish?
Yes, but adjust baking time accordingly. A deeper dish will need longer cooking time, while a shallower one will cook faster.
What if I don't have pumpkin pie spice?
Mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger as a substitute.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in the microwave for best results.