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Pumpkin Cinnamon Roll Casserole Recipe

Pumpkin Cinnamon Roll Casserole Recipe
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★★★★★

4.7 from 10 reviews

This Pumpkin Cinnamon Roll Casserole combines the warm, comforting flavors of cinnamon rolls and pumpkin into a delightful baked dish perfect for fall breakfast or brunch. Featuring refrigerated cinnamon roll dough baked in a spiced pumpkin custard, it’s topped with a creamy glaze and optional whipped topping or ice cream for an indulgent treat that’s easy to prepare and share.

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)

Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk

Optional Toppings

  • vanilla ice cream or whipped topping

Instructions

  1. Prepare Cinnamon Rolls: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Unroll the cinnamon rolls and place them evenly in the dish, spacing them slightly apart to allow for expansion.
  2. Mix Pumpkin Custard: In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth and fully combined.
  3. Combine and Soak: Pour the pumpkin custard evenly over the cinnamon rolls in the baking dish, allowing the rolls to absorb the flavorful mixture.
  4. Bake the Casserole: Place the dish in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is lightly browned. A toothpick inserted in the center should come out clean.
  5. Prepare the Glaze: While the casserole bakes, mix the confectioners’ sugar with cream or milk until smooth and drizzle-able. Adjust consistency by adding more liquid or sugar as needed.
  6. Glaze the Casserole: Once out of the oven, allow the casserole to cool for 10 minutes, then drizzle the glaze over the warm casserole.
  7. Serve and Enjoy: Serve warm, optionally topped with vanilla ice cream or whipped topping for an extra indulgent experience.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
  • To make this recipe dairy-free, substitute milk and cream with almond or oat milk and use dairy-free icing.
  • For a stronger pumpkin flavor, add an extra 1/4 teaspoon of pumpkin pie spice.
  • Leftovers can be refrigerated and reheated gently in the microwave.
  • This casserole is best served warm for optimal texture and flavor.

Nutrition

Keywords: pumpkin cinnamon roll casserole, fall breakfast recipe, cinnamon rolls, pumpkin recipes, easy brunch casserole

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