Oh, friends—let me tell you about my absolute favorite fall morning miracle: pumpkin cinnamon roll casserole. It's like someone took all the cozy vibes of autumn and baked them into one irresistible dish. The best part? Those tubes of refrigerated cinnamon roll dough do all the hard work for you. I’m serious—this comes together in minutes, smells like a pumpkin spice candle (but tastes infinitely better), and disappears even faster. Whether it’s a lazy Sunday brunch or a holiday breakfast spread, this casserole turns store-bought dough into something magical. Just wait till you see those golden edges and that gooey pumpkin-spiced center… trust me, your crowd will beg for seconds.
Pumpkin Cinnamon Roll Casserole Ingredients
Grab these simple ingredients - trust me, you probably have most in your pantry right now! The key is using pure pumpkin puree (not pie filling - that's too sweet and won't give you the right texture). Here's what you'll need:
- two 8-count tubes refrigerated cinnamon roll dough (I use Pillsbury but any brand works!)
- 3 large eggs (room temp blends better)
- ¾ cup pumpkin puree (Libby's is my go-to)
- ½ cup milk (whole milk makes it extra rich)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract (the real stuff, please!)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- icing packets from cinnamon roll tubes plus 1 cup confectioners' sugar for extra glaze
See? Nothing fancy - just good, simple ingredients that transform into something magical!
How to Make Pumpkin Cinnamon Roll Casserole
Okay, let’s get to the fun part! This comes together so fast, you’ll be amazed. Just follow these simple steps, and in no time, your kitchen will smell like a pumpkin spice dream.
Preparing the Pumpkin Mixture
First, grab a big bowl and whisk those eggs like you mean it—get them nice and frothy. Then, add the pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla, cinnamon, and salt. Whisk it all together until it’s silky smooth. Don’t overdo it, though—you’re not making a meringue! A few lumps are fine, but we want everything well combined.
Baking and Finishing Touches
While the casserole bakes (oh, that heavenly smell!), mix the icing packets from the cinnamon rolls with the confectioners’ sugar and a splash of milk or cream. You want it thick but pourable—think honey consistency. When the casserole comes out golden and puffed, drizzle that icing all over while it’s still warm. Serve it right away with a scoop of vanilla ice cream melting on top—because why not make it extra special?
Why You’ll Love This Pumpkin Cinnamon Roll Casserole
Listen, I’ve made this more times than I can count—here’s why it’s always a hit:
- Ridiculously easy: 15 minutes of prep and the oven does the rest. Perfect for sleepy mornings!
- Crowd magic: Kids, grandparents, picky eaters—everyone goes back for seconds.
- Holiday hero: It’s basically Thanksgiving and Christmas morning rolled into one dish (with way less work).
- Flavor balance: Just enough pumpkin to feel festive without overwhelming the cozy cinnamon vibes.
- Smells incredible: Your house will smell like a bakery crossed with a pumpkin patch. Worth it just for that!
Seriously, it’s the breakfast (or dessert!) that keeps on giving. Try it once and you’ll see why it’s my fall obsession.
Tips for the Best Pumpkin Cinnamon Roll Casserole
After making this casserole more times than I can count (okay, maybe I’ve lost track because I keep eating it), here are my foolproof tips:
- Room temp eggs are key - cold eggs make the pumpkin mixture clumpy. Let them sit out while you prep everything else.
- Watch the clock! Overbaking turns this from gooey to dry. Pull it when the edges are golden but the center still jiggles slightly.
- Taste your spice blend before adding - some pumpkin pie spices are stronger than others. I often add an extra pinch of cinnamon.
- Don’t skimp on greasing the dish - those cinnamon roll edges get sticky! I use butter for maximum non-stick power.
- Let it rest 5 minutes after baking - this helps the custard set so it doesn’t ooze everywhere when you slice it.
Follow these and I promise you’ll get perfect results every time!
Pumpkin Cinnamon Roll Casserole Variations
Oh, the possibilities! This recipe is so forgiving—here’s how I’ve mixed it up over the years:
- Dairy-free? Swap the milk for almond or oat milk, and use vegan butter in the pan.
- Extra crunch: Toss in a handful of chopped pecans or walnuts before baking (my husband’s favorite!).
- Gluten-free: Use GF cinnamon roll dough—I’ve had great luck with Immaculate Baking Co.’s version.
- Less sweet: Cut the granulated sugar in half for a more pumpkin-forward flavor.
- Morning upgrade: Stir a shot of espresso into the pumpkin mixture for a mocha twist!
See? There’s a version for every craving and dietary need. Have fun experimenting!
Storing and Reheating Pumpkin Cinnamon Roll Casserole
Okay, let’s be real—leftovers rarely happen with this casserole! But if you miraculously have some, here’s how to keep it delicious. Store it covered in the fridge for up to 3 days. Reheat individual portions in the microwave (20 seconds does the trick!) or warm the whole dish in a 300°F oven until toasty. The texture gets a bit denser when chilled, but that icing drizzle brings it right back to life. Pro tip: Add a fresh scoop of ice cream when reheating—it’s like a whole new dessert!
Pumpkin Cinnamon Roll Casserole Nutrition
Now, let’s be honest—this isn’t exactly health food! Nutritional values will vary depending on your ingredients and brands. But hey, everything in moderation, right? Consider this your permission slip to enjoy every delicious, pumpkin-spiced bite.
Pumpkin Cinnamon Roll Casserole FAQs
I get so many questions about this recipe—here are the ones that pop up most often! Trust me, I’ve made all the mistakes so you don’t have to.
Can I Use Homemade Cinnamon Roll Dough?
Absolutely! Just adjust baking time—homemade dough tends to be thicker, so it might need an extra 5-10 minutes. Watch for that golden edge doneness.
How Do I Prevent a Soggy Center?
Three tricks: 1) Make sure your oven temp is accurate (get an oven thermometer!), 2) Don’t overcrowd the dish - space those cinnamon roll pieces evenly, and 3) Let it rest 5 minutes before serving so the custard sets.
Can I make this ahead? Yes! Prep the night before—just refrigerate the assembled (unbaked) dish, then pop it in the oven in the morning (add 5-7 minutes to bake time).
Can I freeze leftovers? Technically yes, but the texture changes. If you must, freeze slices separately and reheat from frozen in a 350°F oven until warm.
Help—mine turned out too sweet! Easy fix next time: reduce the granulated sugar or use half the icing. The pumpkin flavor shines more this way!
Pumpkin Cinnamon Roll Casserole in 15 Minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and easy pumpkin cinnamon roll casserole that combines the flavors of pumpkin spice with gooey cinnamon rolls for a perfect fall breakfast or dessert.
Ingredients
- two 8-count tubes refrigerated cinnamon roll dough, with icing
- 3 large eggs
- ¾ cup pumpkin puree, not pumpkin pie filling
- ½ cup milk
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt, or to taste
- 1 cup confectioners' sugar
- 2 tablespoons cream or milk
- vanilla ice cream or whipped topping, optional for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cut each cinnamon roll into quarters and place them in the prepared baking dish.
- In a large bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
- Pour the pumpkin mixture over the cinnamon rolls, ensuring they are evenly coated.
- Bake for 25-30 minutes or until the center is set and the edges are golden brown.
- While the casserole bakes, mix the confectioners' sugar with cream or milk to make the icing.
- Drizzle the icing over the warm casserole and serve with vanilla ice cream or whipped topping if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Adjust the amount of sugar and spice to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin cinnamon roll casserole, easy breakfast, fall dessert, pumpkin spice
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