There’s something magical about the smell of pumpkin and cinnamon filling the kitchen on a crisp fall morning. This Pumpkin Cinnamon Roll Bake has been my go-to comfort food ever since I accidentally created it one sleepy Sunday when I couldn’t decide between making pumpkin bread or cinnamon rolls. One bite of this warm, spiced dessert and you’ll understand why it’s become a family favorite – it’s got all the cozy flavors of autumn in one deliciously gooey pan. The best part? It comes together in about 30 minutes with simple ingredients you probably already have in your pantry. Trust me, your house will smell incredible and everyone will be sneaking bites before it even cools!
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Why You’ll Love This Pumpkin Cinnamon Roll Bake
Let me count the ways this bake will steal your heart (and probably your breakfast)! First off – it’s ridiculously easy. No yeast, no rolling, no waiting around for dough to rise. Just mix, pour, bake, and devour. The smell alone is worth it – imagine warm pumpkin spice hugging cinnamon sugar in a cozy oven hug. Perfect for:
- Sleepy Saturday mornings when you want impressive with zero effort
- Last-minute potlucks (it travels like a dream!)
- That moment when your pumpkin spice latte needs a best friend
Seriously, one bite of that tender, spice-kissed crumb and you’ll be hooked. I may or may not have eaten half the pan straight from the oven with my hands…no regrets.
The Magic Behind My Pumpkin Cinnamon Roll Bake Ingredients
Here’s everything you’ll need to create this autumnal masterpiece – I promise it’s all pantry staples! Over the years, I’ve learned the hard way that quality ingredients make all the difference in this recipe. Let’s break it down:
Dry Ingredients – The Spiced Foundation
- 2 cups all-purpose flour – spooned & leveled (trust me, this measuring technique matters!)
- 1/2 cup granulated sugar – the perfect sweetness balance
- 2 tsp baking powder – our rising agent hero
- 1/2 tsp salt – enhances all the flavors
- 1 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp cloves – my “secret” spice trio (freshly ground if possible!)
Wet Ingredients – The Moisture Makers
- 1/2 cup pumpkin puree – NOT pie filling! Libby’s or homemade works best
- 1/2 cup whole milk – room temp (cold milk makes the batter grumpy)
- 1/4 cup melted butter – unsalted, cooled slightly
- 1 large egg – room temp (I leave mine out for 30 mins)
- 1 tsp vanilla extract – the good stuff, not imitation
See? Nothing crazy! These simple ingredients transform into something magical when combined with love (and maybe one extra pinch of cinnamon because…why not?).
Equipment You’ll Need
No fancy gadgets required here! Just grab:
- A trusty 9×9-inch baking dish (glass or ceramic works best)
- Two mixing bowls – one for dry, one for wet ingredients
- A sturdy whisk or fork for combining
- A spatula for scraping every last bit of batter into the pan
That’s it! Now let’s get baking.
How to Make Pumpkin Cinnamon Roll Bake
Alright, let’s dive into making this cozy fall treat! I’ll walk you through each step just like I’m standing next to you in the kitchen – apron on, cinnamon at the ready. Don’t worry if you’re not a baking pro, this recipe is seriously foolproof when you follow these simple steps:
Step 1: Preheat and Prep
First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your baking dish and give it a good coating of butter or non-stick spray. I like to use the butter wrapper from my melted butter – no waste! This ensures our bake won’t stick and will come out looking picture-perfect.
Step 2: Mix Dry Ingredients
In your largest mixing bowl, whisk together the flour, sugar, baking powder, and salt. Now here’s my trick – take an extra 30 seconds to whisk the cinnamon, nutmeg and cloves together separately before adding them to the dry mix. This prevents those pesky spice clumps and guarantees every bite is evenly spiced. Your nose will know when you’ve done it right!
Step 3: Combine Wet Ingredients
In another bowl (or heck, I’ve used a large measuring cup in a pinch), whisk together the pumpkin puree, milk, melted butter, egg and vanilla until completely smooth. That room temperature egg we talked about? It blends in SO much better than cold – no weird eggy streaks in your batter!
Step 4: Bake to Perfection
Pour the wet ingredients into the dry and gently stir until just combined – lumps are totally fine! Overmixing makes tough bakes, and we want tender. Spread the batter into your prepared dish and pop it in the oven for 25-30 minutes. You’ll know it’s done when the edges are golden and a toothpick comes out with just a few moist crumbs (not wet batter). Let it cool for about 10 minutes – I know, the wait is torture – before digging in. The aroma will have your whole family gathered in the kitchen!
Tips for the Best Pumpkin Cinnamon Roll Bake
Want bakery-level results every time? Here are my hard-won secrets: First, always use fresh spices – that dusty cinnamon from three years ago won’t give you the same warm hug of flavor. Second, resist cutting into it straight from the oven! Letting it rest for 10 minutes lets the texture set perfectly. Finally, if your oven runs hot (like mine does), start checking at 20 minutes – better safe than sorry with this golden beauty!
Variations and Substitutions
This recipe is wonderfully adaptable to different diets and what you’ve got in the pantry! For gluten-free friends, swap the flour 1:1 with your favorite GF blend (I like King Arthur’s). Dairy-free? No problem – almond milk works beautifully and coconut oil can stand in for butter. Out of fresh spices? A heaping tablespoon of pumpkin pie spice will do in a pinch. The only thing I wouldn’t substitute? That pumpkin puree – it’s the heart of the dish! But if you must, sweet potato puree makes a surprisingly delicious alternative.
Serving Suggestions
Oh, let me tell you how we love to serve this beauty! Warm slices with a scoop of vanilla ice cream melting over the top is absolute heaven. A drizzle of caramel sauce or cream cheese glaze takes it next-level – perfect for brunch with strong coffee. My kids go wild when I sprinkle extra cinnamon sugar on top right after baking for that classic cinnamon roll feel. And if we’re feeling fancy? A dollop of whipped cream and toasted pecans make it holiday-worthy!
Storage and Reheating
This pumpkin cinnamon roll bake keeps like a dream! Store leftovers (if you have any!) in an airtight container at room temp for 2 days or refrigerate for up to 5. To reheat, I pop individual slices in the microwave for 15-20 seconds – just enough to bring back that fresh-from-the-oven magic. For extra crispiness, a quick 5-minute stint in a 350°F oven works wonders. Pro tip: the flavors actually deepen on day two – if you can wait that long!
Nutritional Information
Each serving contains approximately 220 calories. Remember, nutrition varies based on ingredients and brands – these are just estimates to guide you!
Frequently Asked Questions
Can I use canned pumpkin?
Absolutely! Just make sure it’s 100% pure pumpkin puree, not pumpkin pie filling (which has added sugars and spices). Libby’s is my go-to brand – I always keep a few cans stocked for pumpkin emergencies!
How long does pumpkin cinnamon roll bake keep fresh?
This beauty stays delicious for 2 days at room temperature in an airtight container, or up to 5 days in the fridge. Honestly though? It usually disappears within hours in my house. The flavors actually get better on day two as the spices meld together.
Can I make this dairy-free?
You bet! I’ve successfully used almond milk instead of regular milk, and coconut oil works great as a butter substitute. The texture comes out slightly different but still wonderfully moist and flavorful.
Why is my bake coming out dry?
Oh no! A few things could cause this – overmixing the batter (just stir until combined!), overbaking (start checking at 25 minutes), or old baking powder. Also, make sure you’re using pure pumpkin puree, not the watery homemade kind that hasn’t been drained properly.
Now that you’re a pumpkin cinnamon roll bake expert, it’s time to get baking! I’d love to hear how yours turns out – tag me in your photos or leave a comment with your favorite way to enjoy this cozy treat! You can also find more delicious recipes on our Pinterest page.
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Magical 30-Min Pumpkin Cinnamon Roll Bake You’ll Crave
- Total Time: 35 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
A warm and comforting dessert that combines pumpkin and cinnamon flavors in a soft, gooey bake.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, milk, melted butter, egg, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Spread batter into a greased baking dish.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool slightly before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Adjust spices to taste.
- Serve warm with a drizzle of icing if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
