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Pumpkin Cinnamon Roll Casserole Recipe

Pumpkin Cinnamon Roll Casserole Recipe
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★★★★★

5.2 from 12 reviews

This Pumpkin Cinnamon Roll Casserole is a cozy, autumn-inspired breakfast treat that combines the soft, pull-apart texture of cinnamon rolls with the rich, warm flavors of pumpkin and spices. It’s an easy-to-make casserole perfect for holiday mornings or weekend brunches, topped with a luscious glaze and optionally served with vanilla ice cream or whipped topping.

Ingredients

Scale

Cinnamon Rolls

  • Two 8-count tubes refrigerated cinnamon roll dough (with icing)

Casserole 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

Optional for Serving

  • Vanilla ice cream or whipped topping

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray it with cooking spray to prevent sticking. Set aside.
  2. Prepare Cinnamon Rolls: Cut each cinnamon roll dough tube into 3 even strips, then cut those strips into 3 pieces each, resulting in 9 pieces per cinnamon roll. Scatter the pieces evenly in the prepared pan, making sure to separate them so they don’t stick together when baking. Set the pan and the icing packet aside.
  3. Make Pumpkin Mixture: In a medium bowl, whisk together the eggs, pumpkin puree, 1/2 cup of milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
  4. Pour Mixture Over Rolls: Evenly pour the pumpkin-egg mixture over the scattered cinnamon roll pieces in the pan, making sure all pieces are coated.
  5. Drizzle Icing: Drizzle the icing from the cinnamon roll package evenly over the top of the mixture. If the icing is too cold or thick, warm it in the microwave for about 10 seconds to make drizzling easier.
  6. Bake the Casserole: Place the baking pan on a baking sheet for easy handling and to catch any overflow. Bake for approximately 40 minutes or until the center is set and the top is lightly golden brown. Remove from oven and allow to cool slightly on a wire rack.
  7. Prepare Frosting: While the casserole cools, whisk together the confectioners’ sugar and 2 tablespoons of cream or milk in a medium bowl until smooth and pourable.
  8. Finish and Serve: Drizzle the prepared frosting evenly over the baked casserole. Optionally, serve warm with vanilla ice cream or whipped topping for an extra indulgent touch. Enjoy immediately for best texture and flavor.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • If the cinnamon roll icing is thick, warm it slightly to make it easier to drizzle.
  • Placing the pan on a baking sheet helps catch any overflow during baking.
  • Allow the casserole to cool slightly before adding the frosting to prevent it from melting too much.
  • This casserole is best served warm and fresh but can be reheated gently in the microwave.
  • For a dairy-free option, substitute milk and cream with plant-based alternatives.

Nutrition

Keywords: pumpkin cinnamon roll casserole, pumpkin breakfast casserole, cinnamon roll bake, fall brunch recipes, pumpkin spice breakfast

Find it online: https://kitchenbyrita.com/pumpkin-cinnamon-roll-casserole-recipe/