Description
This Pumpkin Cinnamon Roll Casserole combines the irresistible flavors of pumpkin spice and gooey cinnamon rolls into one warm, crowd-pleasing breakfast bake. It’s incredibly easy to make with refrigerated dough, a spiced pumpkin custard, and a sweet icing drizzle. Perfect for cozy weekends or holiday brunches.
Ingredients
Scale
- Base:
- 2 (8-count) tubes refrigerated cinnamon roll dough (with icing included)
- Pumpkin Custard:
- 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 tbsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Frosting:
- 1 cup confectioners’ sugar
- 2 tbsp cream or milk
- Optional Toppings:
- Vanilla ice cream
- Whipped topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Pan: Line a 9×9-inch pan with foil and spray with cooking spray.
- Cut Cinnamon Rolls: Cut each cinnamon roll into 9 pieces and scatter in the prepared pan.
- Make Pumpkin Mixture: In a mixing bowl, whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
- Combine: Pour the pumpkin mixture evenly over the cinnamon roll pieces.
- Drizzle Packaged Icing: Microwave icing from cinnamon rolls for 10 seconds if needed, then drizzle over the casserole.
- Bake: Place pan on a baking sheet and bake for 40 minutes, or until golden and set in the center.
- Cool: Let cool for a few minutes on a wire rack.
- Frost: Mix confectioners’ sugar with cream or milk until smooth, then drizzle over the casserole.
- Serve: Enjoy warm with whipped topping or vanilla ice cream if desired.
Notes
- Dairy-Free Option: Use almond milk and dairy-free cream.
- Substitute Pumpkin: Try applesauce or mashed bananas instead of pumpkin for a different flavor.
- Sugar Swap: Use coconut sugar in place of brown and granulated sugars.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 28g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin cinnamon roll casserole, fall breakfast recipe, easy holiday brunch, pumpkin breakfast bake, cinnamon roll casserole