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Pumpkin Cinnamon Roll Casserole Recipe

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4.9 from 95 reviews

This Pumpkin Cinnamon Roll Casserole is a cozy and delicious twist on classic cinnamon rolls, infused with pumpkin puree and warm spices, then baked to perfection in a casserole dish. It combines the convenience of refrigerated cinnamon roll dough with the comforting flavors of fall, topped with a creamy homemade frosting and optional vanilla ice cream or whipped topping for an indulgent treat.

Ingredients

Scale

Cinnamon Roll Base

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

Pumpkin 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

  1. Preheat the Oven 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. Set aside.
  2. Cut and Place Cinnamon Rolls: Cut each cinnamon roll into 9 pieces by first slicing into three even strips and then cutting those strips into three pieces. Carefully scatter all the 18 rolls pieces evenly in the prepared pan, keeping them separated to prevent sticking during baking. Set aside the icing packet from the tubes for later use.
  3. Mix Pumpkin Custard: In a medium bowl, whisk together the eggs, pumpkin puree, 1/2 cup milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
  4. Pour Mixture Over Rolls: Evenly pour the prepared pumpkin custard mixture over the cinnamon roll pieces in the baking pan, allowing the rolls to soak up the liquid.
  5. Drizzle Icing: Drizzle the reserved icing from the cinnamon rolls evenly over the top of the mixture. If the icing is too thick or cold, warm it in the microwave for about 10 seconds to make drizzling easier.
  6. 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 top is set and lightly golden brown in the center.
  7. Cool Slightly and Prepare Frosting: Remove the casserole from the oven and place it on a wire rack to cool briefly. Meanwhile, combine the confectioners’ sugar with 2 tablespoons of cream or milk in a medium bowl and whisk until smooth to make the frosting.
  8. Drizzle Frosting and Serve: Drizzle the prepared frosting evenly over the warm casserole. Serve immediately, optionally topped with vanilla ice cream or whipped topping for extra indulgence.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor balance.
  • Separating the cinnamon roll pieces in the pan prevents them from sticking and ensures even baking.
  • Warming the cinnamon roll icing slightly makes it easier to drizzle over the casserole.
  • Placing the casserole pan on a baking sheet helps catch any overflow during baking.
  • Letting the casserole cool briefly before frosting helps the glaze stay on top without melting too much.
  • Serving with vanilla ice cream or whipped topping adds a creamy, indulgent finish but is optional.

Keywords: pumpkin cinnamon roll casserole, fall breakfast casserole, pumpkin breakfast bake, cinnamon roll recipe, easy pumpkin dessert, autumn brunch

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