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
Scale
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
