Why You’ll Love This Recipe
If you’re a fan of cinnamon rolls, pumpkin, and all things cozy, this casserole will become your new favorite. It combines the best of both worlds—fluffy cinnamon rolls and creamy pumpkin spice, all topped off with a generous drizzle of icing. It’s perfect for a lazy weekend breakfast or a fall dessert when you need something both comforting and indulgent.
Plus, this casserole is incredibly easy to make with just a few ingredients, making it great for both novice bakers and seasoned pros. The combination of pumpkin puree, cinnamon, and pumpkin pie spice creates a deliciously spiced flavor profile that pairs perfectly with the gooey cinnamon roll base. And if you’re feeling extra decadent, serve it with a scoop of vanilla ice cream or whipped topping!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Two 8-count tubes refrigerated cinnamon roll dough, with icing
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3 large eggs
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¾ cup pumpkin puree (not pumpkin pie filling)
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½ cup milk
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½ cup light brown sugar, packed
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¼ cup granulated sugar
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1 tablespoon pumpkin pie spice
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2 teaspoons vanilla extract
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1 teaspoon cinnamon
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¼ teaspoon salt, or to taste
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1 cup confectioners’ sugar
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2 tablespoons cream or milk
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Vanilla ice cream or whipped topping (optional for serving)
Directions
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Preheat oven to 375°F. Line a 9×9-inch pan with foil and spray with cooking spray. Set aside.
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Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces per cinnamon roll. Scatter the pieces in the prepared pan, separating them as they tend to stick together. Set the pan and the icing from the cinnamon roll packaging aside.
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In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
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Pour the mixture evenly over the cinnamon roll pieces in the pan.
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Drizzle the icing over the top. If the icing is cold, microwave it for about 10 seconds to make it easier to drizzle.
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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 brown.
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Let the casserole cool for a few minutes on a wire rack.
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In a medium bowl, whisk together the confectioners’ sugar and cream or milk until smooth to make the frosting.
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Drizzle the frosting over the casserole and optionally serve with ice cream or whipped topping.
Servings and Timing
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Servings: 8
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Prep Time: 10 minutes
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Cook Time: 40 minutes
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Additional Time: 10 minutes
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Total Time: 1 hour
Variations
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Add nuts: To give this casserole some crunch, add some chopped pecans or walnuts on top before baking.
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Gluten-Free: Use gluten-free cinnamon roll dough for a gluten-free version of this casserole.
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Dairy-Free: Swap the milk and cream for dairy-free alternatives like almond or oat milk, and use a dairy-free frosting to make this casserole dairy-free.
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Pumpkin Spice Latte Flavor: Add a shot of espresso or coffee to the egg and pumpkin mixture for a pumpkin spice latte twist.
Storage/Reheating
Cinnamon rolls are best when served warm and fresh, but they can be stored in an airtight container at room temperature for up to 5 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F for about 10 minutes, or until heated through.
FAQs
How do I store leftover casserole?
Store leftover casserole in an airtight container at room temperature for up to 5 days. You can also refrigerate it for up to a week if you prefer.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it. Bake it the next day as directed, adding a few extra minutes to the baking time if necessary.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugar that will alter the flavor and consistency of the casserole. Use plain pumpkin puree for the best results.
Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Assemble the casserole, cover it tightly, and freeze for up to 2 months. When you’re ready to bake it, let it thaw in the fridge overnight, then bake as directed.
How do I make this casserole spicier?
If you prefer a spicier casserole, add an extra teaspoon of cinnamon or a pinch of nutmeg or ginger to the pumpkin mixture.
Can I make the icing with something other than powdered sugar?
You could try using honey or maple syrup as a sweetener, though the texture of the icing will change. Powdered sugar gives the icing the best consistency.
How do I prevent the cinnamon rolls from sticking together?
Be sure to separate the cinnamon roll pieces as you place them in the pan. If they’re stacked together before baking, they may stick during cooking.
Can I double this recipe?
Yes, you can double the recipe, but you’ll need a larger baking pan and to adjust the cooking time. Bake until the casserole is golden and set in the center.
Is this recipe suitable for a brunch party?
Absolutely! This casserole is perfect for a brunch party as it can be made in advance and served in a large dish for easy serving.
What should I serve with this casserole?
This casserole is perfect on its own, but it pairs well with a side of fresh fruit or sausage for a complete meal.
Conclusion
This Pumpkin Cinnamon Roll Casserole is the perfect combination of cozy and indulgent flavors. It’s soft, gooey, and full of fall-inspired spices, making it the ultimate dish for autumn mornings. With a simple prep and bake time, this recipe is sure to become a favorite for breakfast, brunch, or dessert. Enjoy it warm with a drizzle of icing and a scoop of ice cream for an extra special treat!
Print
Pumpkin Cinnamon Roll Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Cinnamon Roll Casserole is a warm, gooey, and cozy fall-inspired dish combining fluffy cinnamon rolls with pumpkin puree, spices, and a sweet icing drizzle. Perfect for breakfast, brunch, or dessert, it’s easy to prepare and irresistibly comforting.
Ingredients
Two 8-count tubes refrigerated cinnamon roll dough, with icing
3 large eggs
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup milk
½ cup light brown sugar, packed
¼ cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon salt, or to taste
1 cup confectioners’ sugar
2 tablespoons cream or milk
Vanilla ice cream or whipped topping (optional, for serving)
Instructions
- Preheat oven to 375°F. Line a 9×9-inch pan with foil and spray with cooking spray.
- Cut the cinnamon roll dough into 9 pieces per roll and scatter evenly in the prepared pan, separating pieces.
- In a medium bowl, whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
- Pour the mixture evenly over the cinnamon roll pieces in the pan.
- Drizzle the reserved icing from the cinnamon roll tubes over the top (microwave briefly if needed).
- Place pan on a baking sheet and bake for about 40 minutes, until the center is set and the top is golden brown.
- Cool slightly on a wire rack.
- In a bowl, whisk confectioners’ sugar with cream or milk to make frosting.
- Drizzle frosting over casserole and optionally serve with vanilla ice cream or whipped topping.
Notes
Add chopped pecans or walnuts before baking for extra crunch.
Use gluten-free cinnamon roll dough for a gluten-free version.
Swap dairy ingredients for plant-based alternatives to make it dairy-free.
Add espresso or coffee for a pumpkin spice latte twist.
Best served warm, but can be stored at room temperature up to 5 days or refrigerated for a week.
To reheat, cover with foil and warm in oven at 350°F for about 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 38g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
