Irresistible Pumpkin Cinnamon Roll Bake in 30 Minutes

Name: Irresistible Pumpkin Cinnamon Roll Bake in 30 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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

Author: Sarah

Published: August 1, 2025

Updated: August 2, 2025

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No heading needs to be written for the introduction.

There’s something magical about the smell of pumpkin and cinnamon wafting through the house when the leaves start to turn. It instantly makes everything feel cozier, doesn’t it? I remember my mom making pumpkin treats every October—her kitchen would smell like a spice cabinet exploded, in the best way possible. That’s why I’m completely obsessed with this Pumpkin Cinnamon Roll Bake. It’s like all my favorite fall flavors got together for a party in one pan.

The warm pumpkin spice, the buttery cinnamon swirls—it’s basically autumn in dessert form. And the best part? It’s ridiculously easy to throw together, even on those busy mornings when you’re craving something sweet and comforting. Trust me, this bake will have your kitchen smelling like a pumpkin spice latte (but way better) in no time. Whether you’re serving it for brunch or as an after-dinner treat, it’s guaranteed to disappear fast!

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Why You’ll Love This Pumpkin Cinnamon Roll Bake

Oh my goodness, where do I even begin? This Pumpkin Cinnamon Roll Bake is everything you want in a fall dessert—and then some! Let me tell you why you’ll be making this on repeat all season:

Effortless prep – No rolling dough or waiting for yeast to rise! Just mix, pour, and bake while you sip your coffee.

Cozy spice heaven – That perfect blend of cinnamon, nutmeg, and pumpkin will make your whole house smell like autumn magic.
Crowd-pleaser guaranteed – I’ve never brought this to a gathering without people begging for the recipe.
Super versatile – Breakfast? Dessert? Midnight snack? You do you—it’s delicious any time of day!

The absolute best part? That soft, slightly gooey texture that makes every bite pure comfort food bliss. You’re welcome!

Ingredients for Pumpkin Cinnamon Roll Bake

Okay, let’s talk ingredients! This recipe comes together with simple pantry staples—but a few little tricks make all the difference. I always group everything into dry and wet ingredients before starting (saves me from forgetting anything in the excitement!). Here’s what you’ll need:

Dry Ingredients

2 cups all-purpose flour – Spoon and level it, don’t scoop! We want perfect texture, not dense bricks.

1/2 cup granulated sugar – The perfect amount of sweetness to balance the spices.
2 teaspoons baking powder – Our rising agent—make sure it’s fresh!
1/2 teaspoon salt – Just enough to make all the flavors pop.

1 teaspoon cinnamon – Ground and glorious. I sometimes sneak in an extra pinch because…well, cinnamon.
1/2 teaspoon nutmeg – Freshly grated if you’re feeling fancy.
1/4 teaspoon cloves – The secret weapon that makes people go “What is that amazing flavor?”

Wet Ingredients

1/2 cup pumpkin puree – Pack it in the measuring cup! Canned works, but homemade? Even better.
1/2 cup milk – Whole milk makes it extra rich, but any kind works.
1/4 cup melted butter – Unsalted, please! And let it cool slightly before mixing.

1 large egg – Room temp blends smoother—just set it out when you preheat the oven.
1 teaspoon vanilla extract – The good stuff, not imitation. Trust me on this.

How to Make Pumpkin Cinnamon Roll Bake

Alright, let’s get baking! This Pumpkin Cinnamon Roll Bake comes together so easily—just follow these simple steps and you’ll have a warm, spiced dessert ready in no time. I’ll walk you through each part so you get that perfect soft texture every time. Oh, and don’t forget to preheat your oven first—trust me, I’ve forgotten before and had to wait impatiently while my kitchen smelled like heaven but I couldn’t eat anything yet!

Mixing the Dry Ingredients

First, grab a big mixing bowl—I always use my favorite ceramic one because it makes me feel fancy. Toss in all those beautiful dry ingredients: the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Now here’s my little trick—I whisk them together really well instead of just stirring. This makes sure all those spices get evenly distributed so every bite has that perfect warm flavor. You’ll know it’s ready when you see those gorgeous brown spices flecked throughout the flour mixture.

Preparing the Wet Mixture

In another bowl (I use my trusty glass measuring cup for this part), whisk together the pumpkin puree, milk, melted butter, egg, and vanilla. Make sure your butter isn’t too hot or it might scramble the egg—yikes! I like to let mine cool for about 5 minutes after melting. Whisk everything until it’s completely smooth and looks like a beautiful orange custard. The vanilla smell mixing with the pumpkin at this point is absolutely heavenly!

Baking and Serving

Now for the magic! Pour the wet ingredients into the dry ingredients and gently mix until just combined—don’t overmix or your bake might get tough. A few small lumps are totally fine! Grease your baking dish well (I use butter and a pastry brush for this) and pour in the batter. Slide it into your preheated 350°F oven and bake for 25-30 minutes. The hardest part? Waiting for that toothpick to come out clean! When it’s done, let it cool for about 10 minutes—this helps it set so you get clean slices. Then dig in and enjoy that warm, spiced pumpkin goodness!

Tips for the Perfect Pumpkin Cinnamon Roll Bake

Want bakery-level results every time? Here are my hard-earned secrets for pumpkin cinnamon roll bliss:

Fresh pumpkin puree is key – Canned works fine, but roasting your own sugar pumpkins makes the flavor sing. Just scoop, blend, and drain excess liquid in cheesecloth.

Spice to your heart’s content – Love cinnamon? Add an extra 1/2 tsp! The cloves too strong? Reduce to 1/8 tsp. Make it YOUR perfect blend.
Mix with a light hand – Stir wet and dry ingredients until just combined—overmixing makes tough bakes. A few flour streaks? Perfect!
Watch the butter temp – Let melted butter cool slightly before adding to wet mix. Hot butter = scrambled eggs = sad bakes!

Oh! And always lick the spoon—quality control is important work.

Variations and Substitutions

The beauty of this Pumpkin Cinnamon Roll Bake is how easily you can tweak it to suit your taste or pantry! Here are some of my favorite twists:

Dairy-free? Swap the milk for almond or oat milk—I’ve even used coconut milk for extra richness!

Gluten-free? A 1:1 gluten-free flour blend works beautifully—just make sure it contains xanthan gum. You can find great gluten-free bread recipes too!
Want crunch? Fold in 1/2 cup chopped pecans or walnuts before baking—they add amazing texture.
Chocolate lover? Sprinkle chocolate chips over the batter before baking—they’ll melt into gooey pockets of joy.

Extra indulgent? Swirl cream cheese mixed with powdered sugar into the batter for marbled perfection!

The possibilities are endless—have fun experimenting!

Serving and Storage Suggestions

Oh, the joy of serving this Pumpkin Cinnamon Roll Bake! Here’s how I love to enjoy it:

Drizzle it – While still slightly warm, top with cream cheese icing (just mix 4oz softened cream cheese, 1 cup powdered sugar, and 2 tbsp milk) or simple powdered sugar glaze.
Dollop it – A scoop of vanilla ice cream or cloud of whipped cream takes it to dessert heaven. Bonus points for cinnamon-dusted whipped cream!
Store it – Cool completely, then cover tightly—it stays moist for 3 days at room temp. The spices actually deepen in flavor overnight!

Reheat it – 15 seconds in the microwave brings back that fresh-from-the-oven magic. Or warm slices in a 300°F oven for 5-8 minutes.

Pro tip: The bake freezes beautifully for up to 2 months—just wrap slices individually before freezing!

Nutritional Information

Now, I’m no nutritionist (just a pumpkin enthusiast!), but here’s the scoop on what you’re getting in each delicious serving. Keep in mind these numbers can vary based on your exact ingredients and brands. Per generous slice, you’re looking at about 220 calories, 12g of sugar (all that cozy sweetness!), and 4g of protein. Not bad for something that tastes like a hug in dessert form, right? The pumpkin brings some vitamin A to the party too – that counts as healthy in my book!

FAQs About Pumpkin Cinnamon Roll Bake

I get so many questions about this recipe – let me answer the ones that pop up most often! Nothing makes me happier than helping people bake with confidence.

Can I use canned pumpkin puree?
Absolutely! Canned pumpkin works great – just make sure it’s 100% pure pumpkin, not pumpkin pie filling (that’s presweetened and spiced). My trick? Give it a good stir first to smooth out any lumps.

How can I make this ahead of time?
You’ve got options! Mix the dry ingredients the night before, then just add the wet ingredients in the morning. Or bake completely, then reheat at 300°F for 10 minutes before serving. The flavors actually improve overnight!

My bake came out dense – what went wrong?
Oh no! Most likely either overmixing the batter (those gluten strands get tough!) or using packed flour instead of spooned-and-leveled. Next time, mix just until combined and fluff your flour first.

Can I freeze leftovers?
Yes! Let it cool completely, then wrap slices tightly in plastic wrap before freezing. They’ll keep for 2 months – just thaw at room temp or microwave for 30 seconds when the craving hits.

No nutmeg on hand – what can I substitute?
No worries! Try an equal amount of allspice or increase the cinnamon by 1/4 teaspoon. Or get creative with a pinch of cardamom for something different!

I’d love to hear about your pumpkin cinnamon roll adventures! Did you add your own special twist? Maybe you discovered the perfect icing ratio? Drop a comment below or tag me on Instagram @PumpkinBakeQueen—nothing makes me happier than seeing your creations! Snap a photo of that gorgeous spice-speckled crumb and use #PumpkinCinnamonRollBake so we can all drool together. And if this recipe brought a little extra cozy to your kitchen? A five-star rating would totally make my day! You can also find more delicious recipes on Pinterest.