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
