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Pumpkin Cinnamon Roll Casserole Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine and Pour: Evenly pour the pumpkin mixture over the cinnamon roll pieces in the pan to coat them thoroughly.
  5. 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.
  6. 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.
  7. Prepare Frosting: In a medium bowl, whisk together confectioners’ sugar and cream or milk until smooth and creamy.
  8. 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

Find it online: https://tastygenius.com/pumpkin-cinnamon-roll-casserole-recipe/