Introduction

Warm, comforting, and perfect for breakfast or dessert, this Pumpkin Cinnamon Roll Casserole combines soft cinnamon rolls with a spiced pumpkin custard. It’s an effortless way to enjoy all the flavors of fall in a delicious, shareable dish.

A square baking pan lined with foil holds a baked cinnamon roll casserole cut into pieces, with the top layer made of golden brown soft cinnamon roll chunks covered in a thick, smooth white glaze. The casserole shows three layers: the bottom layer is a dense cinnamon mixture, the middle is a soft dough with spots of cinnamon swirls, and the top layer is the browned cinnamon roll pieces. A silver fork inside the pan has a small piece of casserole on it. The pan sits on a white marbled surface with a spoon blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 cup confectioners’ sugar
2 tablespoons cream or milk
Vanilla ice cream or whipped topping (optional for serving)

Instructions

Step 1: Preheat your oven to 375°F. Line a 9×9-inch baking pan with foil and spray it with cooking spray. Set aside.
Step 2: Cut each cinnamon roll dough into three even strips, then cut each strip into three pieces, making nine pieces per roll. Scatter the pieces evenly in the prepared pan, making sure to separate them so they don’t stick together. Set the pan and the icing aside.
Step 3: In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
Step 4: Pour the pumpkin mixture evenly over the cinnamon roll pieces in the pan.
Step 5: Drizzle the reserved icing evenly over the top. If the icing is too cold or thick, warm it briefly in the microwave for about 10 seconds to make drizzling easier.
Step 6: Place the casserole pan on a baking sheet to catch any overflow and bake for about 40 minutes, or until the top is set in the center and lightly golden brown. Remove from oven and let cool slightly on a wire rack.
Step 7: In a small bowl, whisk together the confectioners’ sugar and cream or milk until smooth to create the frosting drizzle.
Step 8: Drizzle the frosting evenly over the casserole. Serve warm, optionally topped with vanilla ice cream or whipped topping for an extra indulgent treat.

Tips & Variations

Use plain canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
For extra warmth, add a pinch of ground cloves or nutmeg to the custard mixture.
If you prefer a richer custard, substitute half of the milk with heavy cream.
Swap the cinnamon rolls for a gluten-free brand if needed, adjusting bake time as necessary.
Make ahead by assembling the casserole and refrigerating overnight before baking the next day.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. This dish is best enjoyed fresh but reheats well for a quick breakfast or dessert.

How to Serve

A square piece of cinnamon roll cake sits on a white plate with floral patterns, showing three visible layers: a light golden-brown bottom crust, a thick middle layer with soft, irregularly shaped pieces of dough coated in cinnamon, and a glossy white glaze dripping over the top and sides. The cake looks moist and gooey with a slightly crispy edge. In the background, a blurred silver fork and a small spoon with some glaze rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cinnamon rolls instead of store-bought dough?

Yes, homemade cinnamon rolls work well. Just cut them into pieces similar in size to the canned dough and follow the recipe as directed.

What if I don’t have pumpkin pie spice?

You can make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves. Adjust to taste for the best flavor.

Pumpkin Cinnamon Roll Casserole Recipe

Print Recipe

★★★★★

5 from 116 reviews

This Pumpkin Cinnamon Roll Casserole is a delightful twist on classic cinnamon rolls, combining soft, fluffy cinnamon roll dough with a rich pumpkin custard and warm spices. Baked to golden perfection and topped with a luscious vanilla glaze, it’s a comforting fall-inspired breakfast or dessert that’s easy to prepare and sure to impress.

Author: zara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 8
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Cinnamon Roll Base

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

Pumpkin Custard 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 Serving

vanilla ice cream or whipped topping

Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F. Line a 9×9-inch baking pan with foil and spray it with cooking spray to prevent sticking; set aside.
Cut and Arrange Cinnamon Rolls: Cut each cinnamon roll dough into 3 even strips, then cut each strip into 3 pieces, totaling 9 pieces per cinnamon roll. Scatter these pieces evenly in the prepared pan, spacing them apart to prevent sticking during baking. Set aside the icing from the package for later use.
Make Pumpkin Custard: In a medium bowl, whisk together the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
Pour Custard Over Rolls: Evenly pour the pumpkin custard mixture over the cinnamon roll pieces in the pan, allowing it to soak through gently.
Drizzle Icing: Drizzle the reserved cinnamon roll icing over the top of the custard-covered rolls. If the icing is cold and thick, warm it in the microwave for about 10 seconds to make drizzling easier.
Bake: Place the pan on a baking sheet to catch any overflow and bake in the preheated oven for about 40 minutes. Bake until the center is set and the top turns lightly golden brown.
Cool and Prepare Frosting: Remove the pan from the oven and place it on a wire rack to cool slightly. In a medium bowl, whisk the confectioners’ sugar with cream or milk until smooth to make the frosting.
Drizzle Frosting and Serve: Drizzle the prepared frosting evenly over the warm casserole. Serve immediately, optionally accompanied by vanilla ice cream or whipped topping for extra indulgence.

Notes

Use pumpkin puree, not pumpkin pie filling, to control sweetness and consistency.
Spacing the cinnamon roll pieces apart in the pan helps them bake evenly without sticking together.
Warming the icing slightly makes it easier to drizzle over the casserole.
Placing the casserole pan on a baking sheet during baking prevents oven mess from potential overflow.
For a dairy-free option, substitute milk and cream with plant-based alternatives and ensure cinnamon rolls are dairy-free.

Keywords: Pumpkin Cinnamon Roll Casserole, pumpkin breakfast casserole, cinnamon roll bake, fall breakfast recipes, pumpkin spice casserole