Introduction

This Pumpkin Cinnamon Roll Casserole combines the comforting flavors of pumpkin and cinnamon rolls into a warm, delicious breakfast treat. It’s easy to prepare and perfect for holiday mornings or weekend brunches. The cinnamon rolls soak up a sweet pumpkin custard, creating a soft, flavorful dish that everyone will love.

A square metal baking pan lined with foil holds a cinnamon roll casserole covered in thick white glaze. The casserole is made of bite-sized pieces of golden brown cinnamon roll dough, with the cinnamon swirls visible on each piece, arranged closely together in a single thick layer. One piece is lifted on a silver fork resting inside the pan, showing the soft, doughy texture inside with hints of melted cinnamon sugar. The pan sits on a white marbled textured surface, with a silver spoon placed above it in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Two 8-count tubes refrigerated cinnamon roll dough (with icing)
3 large eggs
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup milk
1/2 cup light brown sugar (packed)
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt (or to taste)
1 cup confectioners’ sugar
2 tablespoons cream or milk
Vanilla ice cream or whipped topping (optional for serving)

Instructions

Step 1: Preheat the oven to 375°F. Line a 9×9-inch pan with foil and spray it with cooking spray; set aside.
Step 2: Cut each cinnamon roll tube into 3 even strips, then cut each strip into 3 pieces to make 9 pieces per tube. Scatter these pieces evenly in the prepared pan, making sure they are separated to prevent sticking. Set the pan and the icing aside.
Step 3: In a medium bowl, whisk together the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
Step 4: Pour the pumpkin mixture evenly over the cinnamon roll pieces in the pan.
Step 5: Drizzle the icing from the cinnamon rolls over the top. If the icing is cold, warm it in the microwave for about 10 seconds to make drizzling easier.
Step 6: Place the pan on a baking sheet to catch any overflow and bake for about 40 minutes, or until the center is set and the top is lightly golden. Remove from oven and let cool on a wire rack briefly.
Step 7: In a medium bowl, whisk together the confectioners’ sugar and 2 tablespoons of cream or milk until smooth.
Step 8: Drizzle the frosting over the baked casserole. Serve immediately with optional vanilla ice cream or whipped topping for extra indulgence.

Tips & Variations

Use pumpkin pie spice or substitute with a mix of cinnamon, nutmeg, ginger, and cloves for a homemade blend.
Try adding chopped nuts or raisins to the casserole for added texture.
For a dairy-free version, use plant-based milk and cream alternatives.
If you prefer a less sweet casserole, reduce the brown sugar slightly.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Because this dish is best served fresh and warm, reheating may slightly soften the texture but the flavors remain delightful.

How to Serve

A square slice of cinnamon roll cake is placed in the center of a white plate with a delicate floral pattern. The cake has multiple layers of golden brown dough twisted with cinnamon sugar, creating a textured surface with soft, irregular chunks. A glossy, creamy white icing is generously drizzled over the top and sides, soaking into the crevices and adding a shiny, smooth contrast to the rough cinnamon layers. The plate rests on a white marbled surface, with a blurred silver fork and a spoon nearby, adding to the cozy, inviting atmosphere of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree fresh pumpkin thoroughly to achieve a smooth consistency similar to the canned version.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole a few hours in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s chilled.

Pumpkin Cinnamon Roll Casserole Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This Pumpkin Cinnamon Roll Casserole combines the warm spices of fall with the comforting texture of cinnamon rolls, soaked in a rich pumpkin custard and baked to golden perfection. Topped with a smooth vanilla glaze and optional ice cream or whipped topping, it’s an indulgent and festive breakfast or dessert that’s easy to prepare and perfect for holiday gatherings.

Author: Marco
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 16 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Cinnamon Rolls

two 8-count tubes refrigerated cinnamon roll dough (with icing)

Custard Mixture

3 large eggs
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup milk
1/2 cup light brown sugar (packed)
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt (or to taste)

Frosting

1 cup confectioners’ sugar
2 tablespoons cream or milk

Optional Serving

Vanilla ice cream or whipped topping

Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F. Line a 9×9-inch baking pan with foil and spray it with cooking spray to prevent sticking.
Prepare Cinnamon Rolls: Cut each cinnamon roll dough tube into 3 even strips, then cut those strips into 3 pieces each, resulting in 9 pieces per cinnamon roll. Scatter these pieces evenly in the prepared pan, making sure to separate them to avoid sticking. Set aside the pan and the icing included with the cinnamon rolls.
Mix Custard: In a medium bowl, whisk together the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth and fully combined.
Combine and Pour: Pour the pumpkin custard mixture evenly over the cinnamon roll pieces in the pan, allowing it to soak through.
Add Icing: Drizzle the refrigerated icing over the top of the custard-covered rolls. If the icing is too cold and thick, warm it for about 10 seconds in the microwave to make drizzling easier.
Bake: Place the pan on a baking sheet to catch any overflow and bake in the preheated oven for about 40 minutes, or until the center is set and the top is lightly golden brown.
Cool and Prepare Frosting: Remove the pan from the oven and place on a wire rack to cool briefly. In a medium bowl, whisk together the confectioners’ sugar and cream or milk until smooth to create the frosting.
Drizzle Frosting and Serve: Evenly drizzle the prepared frosting over the warm casserole. Serve immediately with optional vanilla ice cream or whipped topping for extra indulgence.

Notes

Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
Heating the cinnamon roll icing slightly makes it easier to drizzle evenly.
Placing the baking pan on a baking sheet helps prevent messy spills if the custard bubbles over.
Serve warm for the best texture and flavor.
This dish can be topped with vanilla ice cream or whipped topping for an added creamy treat.

Keywords: pumpkin cinnamon roll casserole, fall breakfast, cinnamon roll bake, pumpkin spice breakfast, dessert casserole, holiday breakfast