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Pumpkin Cinnamon Roll Casserole Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Pour Custard Over Rolls: Evenly pour the pumpkin custard mixture over the cinnamon roll pieces in the pan, allowing it to soak through gently.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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