Pumpkin Cinnamon Roll Casserole Recipe

If you adore cozy fall flavors and crave a comforting breakfast that feels like a warm hug, you are going to love this Pumpkin Cinnamon Roll Casserole. It takes the classic cinnamon roll you already enjoy and transforms it into a luscious, custardy bake bursting with pumpkin spice goodness. Imagine waking up to the inviting aroma of cinnamon and pumpkin filling your kitchen, while golden, gooey layers of cinnamon rolls meld with a silky pumpkin custard for a truly decadent morning treat. Whether it’s for a special holiday brunch or a weekend indulgence, this Pumpkin Cinnamon Roll Casserole promises all the seasonal flavors you love with an easy, no-fuss approach.

Ingredients You’ll Need

The beauty of this Pumpkin Cinnamon Roll Casserole is how straightforward the ingredients are, yet each one plays a crucial role in perfecting the texture and flavor. From the refrigerated cinnamon rolls giving that classic swirl of sweetness to the pumpkin puree adding a velvety, spiced richness, every component works together to deliver a dessert-like casserole experience.

• Two 8-count tubes refrigerated cinnamon roll dough (with icing): The star base ingredient — convenient and perfectly spiraled for that classic cinnamon roll texture.
• 3 large eggs: These bind the casserole and help create a rich, custard-like consistency throughout.
• 3/4 cup pumpkin puree (not pumpkin pie filling): Provides that deep, earthy pumpkin flavor without extra sugar or spices, so you control the seasonings.
• 1/2 cup milk: Adds creaminess to the custard mix and balances the density of the pumpkin.
• 1/2 cup light brown sugar (packed): Brings caramel notes and moist sweetness that complement the cinnamon perfectly.
• 1/4 cup granulated sugar: For just the right touch of extra sweetness to brighten the overall flavor.
• 1 tablespoon pumpkin pie spice: A fragrant blend that makes every bite unmistakably autumnal and spiced to perfection.
• 2 teaspoons vanilla extract: Enhances all the warm flavors and ties the dish together with a hint of comforting sweetness.
• 1 teaspoon cinnamon: Intensifies the swirl of cinnamon in the rolls and adds an extra layer of warmth.
• 1/4 teaspoon salt (or to taste): Balances the sweetness and brings out the depth of all flavors.
• 1 cup confectioners’ sugar: For making a smooth, sweet glaze that’s drizzled on top at the finish.
• 2 tablespoons cream or milk: To thin out the confectioners’ sugar into a luscious icing drizzle.
• Vanilla ice cream or whipped topping (optional for serving): Adds a creamy, cool contrast that perfectly complements the warm casserole.

How to Make Pumpkin Cinnamon Roll Casserole

Step 1: Prepare the cinnamon rolls

Begin by preheating your oven and lightly greasing a 9×13-inch baking dish. Open the tubes of cinnamon roll dough and slice each roll into quarters or halves so you end up with bite-sized pieces. Spread these pieces evenly across the bottom of the dish—this will create the soft and pillowy foundation for your casserole.

Step 2: Whisk the pumpkin custard mixture

In a large mixing bowl, combine the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt. Whisk everything together until the mixture is smooth and well blended—this custard will infuse the cinnamon rolls with incredible flavor and moisture.

Step 3: Assemble the casserole

Pour the pumpkin custard evenly over the chopped cinnamon roll pieces in the baking dish. Use a spatula or the back of a spoon to gently press the dough pieces down and make sure they soak in the custard fully. Let the dish sit for about 10 minutes if you have time; this rest allows the liquid to absorb into the dough, making everything wonderfully soft.

Step 4: Bake to golden perfection

Place the casserole in the preheated oven and bake for 35 to 40 minutes. You want the top to be golden brown and the custard to be set but still gooey in the center. If the top starts to brown too quickly, tent it with foil to prevent burning while the inside finishes baking.

Step 5: Make the glaze

While the casserole is baking, whisk together the confectioners’ sugar and cream or milk until smooth and runny enough to drizzle. Once the casserole is out of the oven and slightly cooled, drizzle the glaze generously on top for that classic, sweet finishing touch.

How to Serve Pumpkin Cinnamon Roll Casserole

Garnishes

A warm scoop of vanilla ice cream or a dollop of whipped topping transforms this dish from breakfast to dessert status. Sprinkle a little extra cinnamon or crushed pecans on top for a delightful crunch and added texture. Freshly chopped parsley or a light dusting of nutmeg can also add a nice aesthetic touch for presentation.

Side Dishes

Since the Pumpkin Cinnamon Roll Casserole is rich and filling, lighter accompaniments work best. Consider pairing it with a simple fruit salad, a cup of hot apple cider, or some fresh berries to balance the sweetness. For a brunch spread, crispy bacon or savory sausage links bring a comforting contrast.

Creative Ways to Present

Serve individual portions in small ramekins or muffin tins for a fun, grab-and-go experience, perfect for parties or brunch buffets. You can also layer the casserole into clear glass dishes or trifle bowls to showcase the beautiful swirls of cinnamon roll and pumpkin custard, making it as visually stunning as it is delicious.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pumpkin Cinnamon Roll Casserole tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 3 days. The flavors actually meld and intensify after sitting, making cold or reheated servings just as delightful.

Freezing

This casserole also freezes well. Prepare and assemble it in a freezer-safe dish, then cover tightly with foil and plastic wrap. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the cooking time if needed.

Reheating

To reheat, warm individual slices in the microwave for 30-60 seconds or place the entire dish covered with foil in a 350°F oven until heated through, about 15-20 minutes. Drizzle any reserved or fresh glaze on top again before serving for that freshly made feel.

FAQs

Can I use homemade cinnamon rolls for this casserole?

Absolutely! Homemade cinnamon rolls can add an extra layer of flavor and texture. Just make sure they are partially cooked or at least fully prepared before assembling to ensure even baking.

What if I don’t have pumpkin pie spice?

No worries! You can make your own blend using ground cinnamon, nutmeg, ginger, cloves, and allspice. Mix equal parts to reach about one tablespoon or adjust based on your taste preference.

Is there a dairy-free way to make this recipe?

Yes, you can substitute the milk and cream with plant-based alternatives like almond milk or oat milk. Look for dairy-free cinnamon rolls or make your own for a completely dairy-free version.

Can I prepare this casserole the night before?

Definitely! You can assemble the dish the night before, cover it, and refrigerate. In the morning, just bake it fresh. This makes it perfect for holiday mornings or busy weekends.

How sweet is this Pumpkin Cinnamon Roll Casserole?

The sweetness is balanced so that it’s indulgent but not overpowering. The brown sugar and icing add just enough sweetness, and pairing it with a tangy topping like whipped cream can make it taste even more balanced.

Final Thoughts

I cannot recommend enough giving this Pumpkin Cinnamon Roll Casserole a try — it’s a cozy, crowd-pleasing way to celebrate the flavors of fall that feels special without any complicated steps. Whether you’re feeding family, impressing brunch guests, or simply treating yourself on a lazy morning, this casserole brings everything you want from pumpkin spice and cinnamon rolls in one warm, gooey dish. Trust me, it’s a recipe you’ll come back to time and again.

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