Pumpkin Cinnamon Roll Casserole Recipe
If you adore warm, cozy flavors that feel like a hug in every bite, you are going to fall head over heels for this Pumpkin Cinnamon Roll Casserole. It’s a delightful way to transform your favorite cinnamon rolls into a spiced, pumpkin-infused breakfast or dessert that’s bursting with comforting flavors, creamy texture, and that irresistible cinnamon-sugar swirl we all crave. Imagine tender cinnamon rolls drenched in a luscious pumpkin custard, baked until golden and topped with a sweet drizzle—this recipe is simply the perfect seasonal treat that brings fall vibes right into your kitchen.
Ingredients You’ll Need
These simple yet essential ingredients come together effortlessly, creating the perfect balance of sweet, spicy, and creamy elements that make this Pumpkin Cinnamon Roll Casserole so memorable. Each ingredient adds a special touch, whether it’s the warm pumpkin pie spice, the richness of the eggs, or the fluffy cream cheese frosting on top.
- Two 8-count tubes refrigerated cinnamon roll dough: This is your convenient base, already packed with that sweet dough and cinnamon swirl we love.
- 3 large eggs: They help bind everything together and add richness to the custard layer.
- 3/4 cup pumpkin puree (not pumpkin pie filling): Packed with natural sweetness and moisture, it brings that beautiful fall flavor.
- 1/2 cup milk: Adds creaminess and softens the overall texture of the casserole.
- 1/2 cup light brown sugar (packed): Gives a deep, caramel-like sweetness that complements the pumpkin.
- 1/4 cup granulated sugar: Balances the sweetness and helps tenderize the bread.
- 1 tablespoon pumpkin pie spice: Essential for that warm, spicy pumpkin flavor.
- 2 teaspoons vanilla extract: Enhances all the other flavors with a sweet aroma.
- 1 teaspoon cinnamon: Boosts the cinnamon notes in every bite.
- 1/4 teaspoon salt (or to taste): Amplifies all the other flavors and balances sweetness.
- 1 cup confectioners’ sugar: For making the drizzle that adds a snowy sweet top.
- 2 tablespoons cream or milk: To thin out the icing to the perfect drizzle consistency.
- Vanilla ice cream or whipped topping (optional for serving): Because nothing says indulgence like a cool, creamy scoop alongside this warm casserole.
How to Make Pumpkin Cinnamon Roll Casserole
Step 1: Prep Your Pan and Rolls
Start by preheating your oven to 375 degrees Fahrenheit, ensuring it’s nice and hot for baking. Line a 9×9-inch pan with foil and spray it with cooking spray so the casserole doesn’t stick. Then, carefully cut the cinnamon roll dough into strips and pieces so they’re evenly sized and scatter them in the pan, spacing them out. This step is key to keeping the rolls from sticking together while baking and letting the custard seep in lovingly around each piece.
Step 2: Whisk up the Pumpkin Custard
In a medium bowl, mix together the eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla, cinnamon, and salt until silky smooth. This luscious custard mixture will soak into those cinnamon rolls, infusing every bite with cozy autumn flavor and a moist, tender texture that’s hard to resist.
Step 3: Pour and Drizzle the Magic
Pour the pumpkin custard evenly over the rolled cinnamon dough pieces in the pan, giving everything a nice bath of flavor. Next, drizzle the icing that comes with the cinnamon rolls over the top—if it’s a bit cold, warming it for about 10 seconds in the microwave helps it flow beautifully over the casserole.
Step 4: Bake to Perfection
Place your pan on a baking sheet to catch any drips (trust me, this makes cleanup easier) and bake for about 40 minutes. You’re looking for a set center and a golden-brown top that signals it’s just right. Once baked, cool the casserole slightly on a wire rack while you move on to the final touch—the frosting drizzle.
Step 5: Finish with Frosting
Whisk together confectioners’ sugar and cream or milk until smooth and pourable. Drizzle this homemade frosting over the warm casserole, adding that extra layer of sweetness and charm. For the ultimate indulgence, serve it right away with a scoop of vanilla ice cream or a dollop of whipped topping. Trust me, you’ll be swooning over this one!
How to Serve Pumpkin Cinnamon Roll Casserole
Garnishes
Adding garnishes is a wonderful way to upgrade your Pumpkin Cinnamon Roll Casserole. Consider sprinkles of chopped pecans or walnuts for a crunchy contrast, or a dusting of cinnamon powder to heighten the spice notes. Freshly whipped cream or a scoop of melting vanilla ice cream brings a cool creaminess that contrasts perfectly with the warm casserole.
Side Dishes
This casserole is a star on its own, but pairing it with fresh fruit like sliced apples, pears, or a simple mixed berry salad can offer a bright, refreshing balance to all the warm spices and sweetness. For brunch, a cup of rich coffee or a spiced chai latte makes for a cozy and inviting meal.
Creative Ways to Present
If you’re serving a crowd or want to impress, bake the casserole in individual ramekins or small skillets for single servings. This adds a charming rustic feel and makes portion control easy. Another fun idea is layering the casserole in a glass trifle dish to show off all the luscious layers of pumpkin, cinnamon rolls, and drizzle—a true feast for the eyes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough!), cover the casserole tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy those cozy flavors all week long.
Freezing
This Pumpkin Cinnamon Roll Casserole freezes beautifully before baking. Assemble it in a foil pan, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the baking time if needed.
Reheating
To reheat, pop individual portions in the microwave for about 30 to 60 seconds until warmed through. For best texture, reheat the whole casserole in a 350-degree oven for 15-20 minutes, covered with foil to prevent drying out. Don’t forget to drizzle extra frosting or add a fresh scoop of ice cream when serving again!
FAQs
Can I use homemade cinnamon roll dough?
Absolutely! Homemade cinnamon roll dough works wonderfully in this casserole. Just cut it into pieces and follow the same steps for assembling and baking.
What type of pumpkin puree should I use?
Use plain canned pumpkin puree, not the pumpkin pie filling. The puree is pure pumpkin without added sugars or spices, so you can control the flavor balance perfectly.
Can I make this casserole vegan or dairy-free?
Yes, you can swap the eggs for flax eggs or another egg substitute, use a plant-based milk, and choose vegan cinnamon rolls. The flavors will still shine beautifully with these adjustments.
Is it possible to add nuts or chocolate chips?
Definitely! Mixing in chopped nuts or mini chocolate chips adds delightful texture and bursts of flavor that pair well with the pumpkin and cinnamon.
How long does this casserole keep once baked?
Once baked, store it covered in the refrigerator and enjoy within 3 days for the best taste and texture.
Final Thoughts
This Pumpkin Cinnamon Roll Casserole is one of those magical recipes that turns ordinary cinnamon rolls into a celebration of autumn comfort food. It’s easy to make, irresistibly delicious, and perfect for cozy mornings or special gatherings with loved ones. I hope you’ll give it a try soon and discover just how delightful pumpkin and cinnamon can be when combined in this heartwarming casserole. Happy baking and even happier eating!
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Pumpkin Cinnamon Roll Casserole Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Cinnamon Roll Casserole is a delightful twist on classic cinnamon rolls, combining the warm flavors of pumpkin and spices into a comforting baked dish that’s perfect for fall breakfasts or brunches. Featuring tender cinnamon rolls soaked in a spiced pumpkin custard and topped with a sweet glaze and creamy frosting, this casserole offers an irresistible treat that’s easy to prepare and serve.
Ingredients
Casserole Base
- two 8-count tubes refrigerated cinnamon roll dough (with icing)
- 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 for Serving
- vanilla ice cream or whipped topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray it lightly with cooking spray to prevent sticking. Set aside.
- Prepare Cinnamon Rolls: Cut each tube of cinnamon roll dough into 3 even strips, then cut each strip into 3 pieces to make 9 pieces total per tube. Scatter the cinnamon roll pieces evenly in the prepared baking pan ensuring they are separated to prevent them from sticking together during baking. Set aside the icing that comes with the dough packaging for later use.
- Make Pumpkin Mixture: In a medium mixing 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 fully combined.
- Combine and Soak: Evenly pour the pumpkin mixture over the cinnamon rolls in the pan, allowing them to soak up the custard-like batter thoroughly.
- Drizzle Icing: Drizzle the reserved cinnamon roll icing evenly over the top of the pumpkin-soaked cinnamon rolls. If the icing is too thick or cold, microwave it for about 10 seconds to warm and thin it for easier drizzling.
- Bake: Place the casserole pan on a baking sheet to catch any potential overflow and bake in the preheated oven for about 40 minutes or until the top is set in the center and lightly golden brown. Once done, transfer the pan to a wire rack and allow it to cool briefly.
- Prepare Frosting: While the casserole cools slightly, whisk together the confectioners’ sugar and 2 tablespoons of cream or milk in a medium bowl until smooth to make the frosting.
- Finish and Serve: Drizzle the frosting evenly over the warm casserole. Optionally, serve each portion with a scoop of vanilla ice cream or a dollop of whipped topping for an extra indulgent treat. Serve immediately for best results.
Notes
- Do not use pumpkin pie filling for this recipe; pure pumpkin puree is recommended for the best texture and flavor.
- Cut cinnamon rolls carefully to avoid them sticking together and baking unevenly.
- Warming the icing slightly makes it easier to drizzle over the casserole.
- Baking on a sheet pan underneath helps prevent spillover in your oven.
- Serve warm with vanilla ice cream or whipped topping to enhance the dessert-like quality of this casserole.
- This casserole is best enjoyed the day it’s made but can be refrigerated and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/9 of casserole)
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: pumpkin cinnamon roll casserole, pumpkin breakfast casserole, cinnamon roll bake, fall breakfast recipes, pumpkin spice casserole, easy breakfast casserole
