Introduction

This Pumpkin Cinnamon Roll Casserole combines the warm flavors of pumpkin and cinnamon in a comforting baked dish that’s perfect for fall mornings or holiday brunches. It’s an easy, crowd-pleasing recipe that brings together the classic gooey cinnamon rolls with a rich pumpkin custard. Serve it warm and drizzle with creamy frosting for a delicious start to your day.

A square metal baking dish lined with foil holds a cinnamon roll casserole made up of many small, golden-brown cinnamon roll pieces arranged closely together in one layer, covered with smooth, white glaze that pools slightly in between the pieces and over the edges. A fork with a silver handle holds a bite-sized piece at the front where part of the casserole is cut out, showing a soft, textured interior with swirls of cinnamon. The white marbled surface beneath holds a silver spoon blurred 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 your oven to 375°F. Line a 9×9-inch baking pan with foil and spray it with cooking spray. Set the pan aside.
Step 2: Cut each cinnamon roll into 3 even strips, then cut each strip into 3 pieces so you have 9 pieces per roll. Scatter all the pieces evenly in the prepared pan, spacing them apart to prevent sticking. Set the pan and the icing from the cinnamon roll package 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 this pumpkin mixture evenly over the cinnamon roll pieces in the pan.
Step 5: Drizzle the provided icing evenly on top. If the icing is cold and thick, warming it in the microwave for about 10 seconds will make it easier to drizzle.
Step 6: Place the pan on a baking sheet to catch any overflow, then bake for about 40 minutes, or until the casserole is set in the center and lightly golden on top. Remove from oven and let it cool on a wire rack briefly.
Step 7: While cooling, prepare the frosting by whisking together confectioners’ sugar and cream or milk in a medium bowl until smooth.
Step 8: Drizzle the frosting over the warm casserole. Serve immediately, optionally with vanilla ice cream or whipped topping.

Tips & Variations

Use fresh pumpkin puree for the best flavor, but canned pumpkin works well too. Avoid pumpkin pie filling, which is sweeter and spiced already.
Adding chopped nuts like pecans or walnuts on top before baking adds a nice crunch.
For a vegan option, substitute eggs with flax eggs and use nondairy milk and cream.
If you like a stronger cinnamon flavor, sprinkle a bit more cinnamon over the top before baking.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warm. For best results, add fresh frosting or drizzle a little cream before serving again.

How to Serve

A square piece of cinnamon roll bread pudding sits on a white plate with a floral pattern. The dessert has two main layers: a bottom layer of a golden brown crust mixed with soft bread pieces, and a top layer of chunky, golden brown with cinnamon swirls bread pieces covered with a glossy white icing drizzled unevenly over the top. The bread pieces are slightly caramelized and look soft and moist inside. The plate rests on a white marbled surface, with a blurred spoon and fork in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.

What if I don’t have pumpkin pie spice?

You can make your own blend with cinnamon, nutmeg, ginger, and cloves in equal parts. Use about 1 tablespoon to replace the pumpkin pie spice in the recipe.

Pumpkin Cinnamon Roll Casserole Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

This Pumpkin Cinnamon Roll Casserole is a delicious and comforting breakfast or dessert recipe that combines soft, gooey cinnamon rolls with a rich pumpkin custard. Enhanced with warm pumpkin pie spices and a creamy drizzle, this casserole offers a perfect fall-inspired twist on classic cinnamon rolls, baked to golden perfection and topped with a smooth frosting.

Author: Elias
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 8
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Casserole

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)

Frosting

1 cup confectioners’ sugar
2 tablespoons cream or milk

Optional Toppings

Vanilla ice cream or whipped topping

Instructions

Preheat and Prepare Pan: Preheat the oven to 375°F. Line a 9×9-inch baking pan with foil and spray it with cooking spray; set aside.
Prepare Cinnamon Rolls: Cut each cinnamon roll tube into three even strips, then cut each strip into three pieces, resulting in 9 pieces per roll. Scatter the pieces evenly in the prepared pan, separating them slightly to prevent sticking. Set aside the icing from the packaging.
Make Pumpkin Mixture: In a medium bowl, whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth and well combined.
Combine and Pour: Evenly pour the pumpkin mixture over the cinnamon roll pieces in the pan to coat them thoroughly.
Add Icing: Drizzle the reserved cinnamon roll icing evenly over the mixture. If the icing is cold and thick, microwave it for about 10 seconds to soften, making it easier to drizzle.
Bake: Place the pan on a baking sheet to catch any overflow and bake for about 40 minutes or until the casserole is set in the center and the top is lightly golden brown. Remove from oven and let cool on a wire rack briefly.
Prepare Frosting: In a medium bowl, whisk together confectioners’ sugar and cream or milk until smooth and creamy.
Finish and Serve: Drizzle the prepared frosting evenly over the warm casserole. Optionally, serve with vanilla ice cream or whipped topping immediately for extra indulgence.

Notes

For easier slicing and better separation, cut cinnamon roll dough while it’s still cold. Ensure pieces are not stacked to prevent sticking.
Use pumpkin puree, not pumpkin pie filling, for the right texture and flavor balance.
If using the reserved icing from the cinnamon rolls, warming it slightly makes drizzling easier.
Placing the casserole pan on a baking sheet is recommended to catch any spills during baking.
This recipe pairs well with vanilla ice cream or whipped cream for a richer dessert experience.

Keywords: pumpkin cinnamon roll casserole, pumpkin breakfast bake, cinnamon roll casserole, pumpkin cinnamon breakfast, fall breakfast recipes