Pumpkin Cinnamon Roll Casserole Recipe
This Pumpkin Cinnamon Roll Casserole is the ultimate brunch showstopper that blends the ooey-gooey joy of classic cinnamon rolls with creamy pumpkin and warm spices. Each bite is a swirl of autumn flavors, from the rich pumpkin custard soaking every morsel of dough to the sweet double drizzle of icing and maple-kissed frosting on top. It’s cozy, festive, and so simple to make — an absolute keeper for any pumpkin lover’s recipe box!
Ingredients You’ll Need
The beauty of this Pumpkin Cinnamon Roll Casserole is in its simplicity! Just a handful of easy-to-find ingredients come together to create something comforting and crave-worthy, where every item truly sings in the final result.
- Refrigerated cinnamon roll dough: The star shortcut! Pre-made dough makes prep a breeze and guarantees soft, buttery layers in every bite.
- Eggs: The backbone of the custard, helping bind everything and create that luscious, almost bread-pudding-like texture.
- Pumpkin puree: Be sure to use pure pumpkin, not pie filling, for real-deal autumn flavor and beautiful golden color.
- Milk: Adds creaminess to the custard and helps everything soak in — whole or 2% both work great.
- Light brown sugar: Brings warm caramel notes that play perfectly with cinnamon and pumpkin.
- Granulated sugar: For just a touch more sweetness and balance.
- Pumpkin pie spice: That irresistible blend of cinnamon, nutmeg, ginger, and clove that makes anything taste cozy.
- Vanilla extract: Gives an extra layer of warmth and bakery-style aroma.
- Cinnamon: For those who can’t get enough of that signature spice swirl — extra is always welcome!
- Salt: Just a pinch wakes up all the flavors and keeps the sweetness in check.
- Confectioners’ sugar: Essential base for the dreamy, pourable frosting.
- Cream or milk (for the frosting): Whisks into the sugar for a perfect, silky drizzle.
- Icing from the cinnamon roll tubes: Double up on that classic cinnamon roll topping — don’t skip it!
- Vanilla ice cream or whipped topping (optional): A dollop on top makes each slice downright indulgent.
How to Make Pumpkin Cinnamon Roll Casserole
Step 1: Prep the Pan
Start by preheating your oven to 375°F. Line a 9×9-inch pan with foil and lightly spray it with cooking spray. This simple prep makes for the easiest cleanup and perfectly golden edges — no sticking!
Step 2: Cut and Layer the Cinnamon Rolls
Carefully open both tubes of refrigerated cinnamon roll dough and set aside the icing packets for later. Cut each cinnamon roll into three strips, then slice those strips into three small pieces, making nine bite-sized chunks per roll. Scatter all those little pieces evenly in your prepared pan, separating them so they bake up tender all over instead of sticking together.
Step 3: Mix the Pumpkin Custard
In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt. Whisk until everything is smooth and fully blended — this custard is going to soak into all those cinnamon roll pieces, infusing them with rich pumpkin flavor and cozy spices.
Step 4: Pour and Drizzle
Pour your pumpkin custard mixture evenly over the diced cinnamon roll dough, making sure every piece gets a little bath of flavor. Then, grab the reserved icing from the cinnamon roll tubes and drizzle it right over the top. If the icing feels a bit thick or cold, 10 seconds in the microwave will loosen it up perfectly for drizzling.
Step 5: Bake to Perfection
Place your filled pan onto a baking sheet (trust me, it’s well worth it in case of any bubble-over moments), then bake in your preheated oven for about 40 minutes. The casserole is done when the center looks set and lightly golden brown — your kitchen will smell absolutely incredible!
Step 6: Make the Frosting
While the casserole cools slightly on a wire rack, whip up the easy homemade frosting. In a clean bowl, whisk together the confectioners’ sugar and a couple tablespoons of cream or milk until silky smooth. Adjust the milk as needed for your ideal drizzling consistency — you want it pourable but not runny.
Step 7: Frost and Serve
When the Pumpkin Cinnamon Roll Casserole is still warm but not piping hot, drizzle your frosting generously across the top. If you’re feeling extra, serve big scoops with a dollop of whipped topping or a scoop of vanilla ice cream. Every forkful is pure autumn bliss!
How to Serve Pumpkin Cinnamon Roll Casserole
Garnishes
For an irresistible finishing touch, a flurry of icing is a must. A sprinkle of crushed pecans, a dusting of cinnamon, or a drizzle of maple syrup can add extra flair. Fresh whipped cream or vanilla ice cream on the side gives each serving a bakery-style luxury that never disappoints.
Side Dishes
To balance the sweetness and richness, pair your Pumpkin Cinnamon Roll Casserole with fresh fruit (think sliced pears, apples, or berries), a crisp fall salad, or even spicy breakfast sausage links. For a brunch spread, serve it alongside scrambled eggs or a big mug of cinnamon-spiced coffee.
Creative Ways to Present
You can bake and serve the casserole in individual ramekins for a special touch, or cut it into neat bars for grab-and-go brunches. For a family-style breakfast, let everyone scoop their own and top with a “DIY toppings bar” featuring everything from extra icing to toasted nuts and maple drizzle.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Pumpkin Cinnamon Roll Casserole (lucky you!), cover the pan tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to three days. The flavors meld even more overnight, making tomorrow’s breakfast secretly even better.
Freezing
This casserole freezes surprisingly well. To freeze, wrap cooled portions tightly in plastic wrap, then place in a freezer bag or container. It will keep for up to two months. Defrost overnight in the fridge or gently in the microwave before reheating.
Reheating
Reheat slices in the microwave for 30-60 seconds, or cover and warm in a low oven (about 325°F) until heated through. If you like, add a little extra drizzle of icing after warming for fresh-from-the-oven vibes.
FAQs
Can I make Pumpkin Cinnamon Roll Casserole the night before?
Absolutely! You can assemble the whole dish (minus the final frosting drizzle) and cover it tightly in the fridge overnight. Just pop it in the oven when you’re ready to bake the next morning for a make-ahead holiday brunch that tastes like you worked all morning.
Can I use homemade cinnamon roll dough?
Yes! If you have a favorite homemade dough, simply roll, slice, and cut it into chunks as you would with the store-bought version. It will add a little more prep time but makes the casserole feel extra special.
What’s the best way to keep the casserole from being soggy?
Make sure to cut the dough into small pieces and spread them out well in the pan so the custard can be evenly absorbed. Baking until the center is fully set (about 40 minutes, sometimes a bit longer depending on your oven) ensures a fluffy, not soggy, texture.
Do I have to use both the canned icing and the homemade frosting?
Doubling up is highly recommended for maximum gooeyness and flavor, but if you prefer a lighter touch, you can drizzle just one or the other. Or, save some for serving on the side so everyone can customize their own slice!
Can I add mix-ins like nuts or chocolate chips?
Go for it! Stir in a handful of chopped pecans, walnuts, or even mini chocolate chips before baking for extra crunch or melty chocolate puddles. Raisins or dried cranberries are also delicious autumnal add-ins.
Final Thoughts
If you’re searching for the perfect cozy treat to share with family and friends, you absolutely have to try Pumpkin Cinnamon Roll Casserole. It’s ridiculously easy, always a crowd-pleaser, and delivers those big fall flavors we all crave. So go ahead, give it a whirl — your kitchen is about to smell amazing!
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Pumpkin Cinnamon Roll Casserole Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delectable Pumpkin Cinnamon Roll Casserole. A delightful twist on classic cinnamon rolls, this casserole is perfect for a cozy breakfast or brunch gathering.
Ingredients
Cinnamon Roll Casserole:
- 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
- Vanilla ice cream or whipped topping (optional for serving)
Instructions
- Preheat Oven: Preheat oven to 375°F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.
- Prepare Cinnamon Rolls: Cut the cinnamon roll dough into pieces and scatter in the prepared pan.
- Mix Pumpkin Mixture: In a medium bowl, combine eggs, pumpkin puree, milk, sugars, spices, vanilla, and salt. Whisk until smooth.
- Pour Over Cinnamon Rolls: Evenly pour the pumpkin mixture over the cinnamon rolls.
- Drizzle Icing: Evenly drizzle the icing over the rolls.
- Bake: Bake for about 40 minutes until set and golden brown.
- Make Frosting: In a bowl, combine confectioners’ sugar and cream/milk. Drizzle over the rolls.
- Serve: Optionally serve with ice cream or whipped topping. Enjoy!
Notes
- Ensure the icing is at room temperature for easy drizzling.
- Adjust the salt to taste based on personal preference.
- For a richer frosting, add a splash of vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Cinnamon Roll Casserole, Fall Breakfast Recipe, Cinnamon Roll Recipe, Pumpkin Recipe
