Pumpkin Cinnamon Roll Casserole
This Pumpkin Cinnamon Roll Casserole is made with refrigerated cinnamon rolls, pumpkin puree, eggs, milk, brown sugar, and warm fall spices. It has soft cinnamon roll pieces baked in a sweet pumpkin custard and finished with creamy icing.
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This an easy pumpkin breakfast casserole recipe, ready in about 40 minutes. It’s a nice choice for chilly fall mornings, weekend breakfasts, and holiday brunches. You can also serve it for Thanksgiving morning, Christmas breakfast, or a family gathering.
And for more pumpkin recipes, the recipes below are worth trying:
- Pumpkin Pancakes
- Pumpkin Cream Cheese Muffins (Starbucks Copycat)
- Pumpkin Hand Pies
- Pumpkin Cupcakes
Ingredients You’ll Need:
- 2 cans refrigerated cinnamon rolls with icing (12.4 ounces each)
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
How to Make Pumpkin Cinnamon Roll Casserole
Step 1: Prepare the oven and baking dish. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray. Cut each cinnamon roll into four pieces and spread them evenly in the dish.
Step 2: Make the pumpkin mixture. In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, salt, and melted butter until smooth.
Step 3: Combine the ingredients. Pour the pumpkin mixture over the cinnamon roll pieces, making sure they are well coated. Gently press the pieces into the mixture so they can soak up some of the custard.
Step 4:Bake the casserole. Bake for 30–35 minutes, or until the center is set and the cinnamon rolls are golden brown and cooked through. If the top starts browning too quickly, loosely cover the dish with foil during the last 10 minutes.
Step 5: Add the icing and serve. Let the casserole cool for about 5 minutes. Warm the icing packets for a few seconds if needed, then drizzle the icing over the top. Serve warm with extra icing or a little maple syrup, if desired.
Important Recipe Notes
- Use plain pumpkin puree, not pumpkin pie filling, to avoid adding extra sugar and spices.
- Make sure the center is fully set and the cinnamon rolls are cooked through before removing the casserole from the oven.
- If the top browns too quickly, loosely cover the dish with foil during the last 10 minutes of baking.
- Drizzle the icing over the casserole while it is still warm so it spreads easily.
- Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat before serving.
Pumpkin Cinnamon Roll Casserole
Ingredients
- 2 cans refrigerated cinnamon rolls with icing 12.4 ounces each
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Instructions
- 1. Prepare the oven and baking dish. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray. Cut each cinnamon roll into four pieces and spread them evenly in the dish.
- 2. Make the pumpkin mixture. In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, salt, and melted butter until smooth.
- 3. Combine the ingredients. Pour the pumpkin mixture over the cinnamon roll pieces, making sure they are well coated. Gently press the pieces into the mixture so they can soak up some of the custard.
- 4. Bake the casserole. Bake for 30–35 minutes, or until the center is set and the cinnamon rolls are golden brown and cooked through. If the top starts browning too quickly, loosely cover the dish with foil during the last 10 minutes.
- 5. Add the icing and serve. Let the casserole cool for about 5 minutes. Warm the icing packets for a few seconds if needed, then drizzle the icing over the top. Serve warm with extra icing or a little maple syrup, if desired.
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