Pumpkin Cinnamon Roll Casserole

Best Pumpkin Cinnamon Roll Casserole Recipe You’ll Ever Make

This recipe starts with two 12.4-ounce cans of cinnamon rolls, keeping the dough and custard proportions consistent. A full cup of pumpkin puree adds moisture and pumpkin flavor throughout the bake. Brown sugar, melted butter, and extra cinnamon round out the custard without requiring a separate homemade topping.

I recommend gently pressing the quartered rolls into the custard so every piece gets coated before baking. Use a 9×13-inch dish to spread the dough evenly, then check the middle for cooked dough and set custard. Save the included icing until after the five-minute rest for a sweet finish over the golden top.

If cinnamon rolls are your breakfast weakness, try my Air Fryer Cinnamon Rolls next. These Cinnamon Roll Apple Pie Cups are another way to turn refrigerated dough into something special.

Ingredients

See the recipe card below for the full ingredient list and exact measurements.

• Refrigerated cinnamon rolls with icing: Use two 12.4-ounce cans, reserving both icing packets for the topping.
• Pumpkin puree: One cup adds pumpkin flavor and moisture to the custard.
• Large eggs: Three eggs help the custard set around the cinnamon roll pieces.
• Milk: A half cup loosens the pumpkin mixture so it pours evenly over the dough.
• Brown sugar: A quarter cup sweetens the custard and adds a light molasses flavor.
• Vanilla extract: One teaspoon rounds out the pumpkin and cinnamon flavors.
• Pumpkin pie spice: One teaspoon adds the familiar blend of warm fall spices.
• Ground cinnamon: A half teaspoon brings extra cinnamon flavor to the pumpkin mixture.
• Salt: A quarter teaspoon balances the sweet dough, sugar, and icing.
• Melted butter: Two tablespoons add richness to the custard.

Have pumpkin left in the can? My Guide to Using Pumpkin Puree has ideas beyond another pie.

Substitutions and Variations

• Add a crunchy finish: Sprinkle chopped toasted pecans over the icing just before serving.
• Try extra topping: Offer maple syrup or additional icing separately so everyone can adjust the sweetness.
• Change the milk: Whole milk or 2% milk can be used in the same amount.
• Keep the dough size consistent: Avoid swapping in larger cinnamon rolls without allowing for a different baking time.

How to Make Pumpkin Cinnamon Roll Casserole

STEP 1: Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray. Set the icing packets aside.

STEP 2: Cut each cinnamon roll into four pieces. Spread the pieces evenly in the prepared baking dish, separating any that stick together.

STEP 3: In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, and vanilla extract. Add the pumpkin pie spice, cinnamon, salt, and melted butter. Whisk until smooth.

STEP 4: Pour the pumpkin mixture evenly over the cinnamon roll pieces. Gently press the pieces into the mixture so they soak up some custard.

STEP 5: Bake for 30–35 minutes, until the center is set and the cinnamon rolls are golden brown and cooked through. If the top browns too quickly, loosely cover it with foil during the last 10 minutes.

STEP 6: Remove the casserole from the oven and let it cool for about five minutes. Warm the icing briefly in a microwave-safe bowl if needed, then drizzle it over the casserole. Serve warm.

Tips for Making Cinnamon Roll Casserole

• Spread the pieces evenly: Avoid piling dough in the middle, where crowded pieces can take longer to cook.
• Whisk thoroughly: Blend the eggs completely into the pumpkin mixture before pouring it over the rolls.
• Watch the browning: Use a loose foil cover if the top darkens before the center finishes baking.
• Give it a short rest: Wait five minutes before icing so the topping doesn’t immediately disappear into the casserole.

Common Mistakes to Avoid When Making Breakfast Casserole With Cinnamon Rolls

• Buying pumpkin pie filling: Use plain pumpkin puree because pie filling already contains sweeteners and spices.
• Changing the pan size: A smaller dish creates a deeper casserole and can leave the middle underbaked.
• Checking only the surface: Golden edges don’t guarantee that the dough beneath the custard has cooked through.
• Adding more pumpkin: Measure one cup rather than emptying the can, which changes the custard proportions.

How to Store

• Refrigerator: Store leftovers in an airtight container in the refrigerator for 2–3 days.
• Freezing: For longer storage, wrap cooled individual portions and place them in a freezer-safe container. Thaw in the refrigerator before reheating; the icing and custard may change texture.
• Reheating: Microwave individual portions in short intervals until hot throughout. For larger portions, cover the dish with foil and warm in a 325°F oven.

Serving Suggestions

Pair this sweet casserole with a savory Denver Omelet for a fuller breakfast. An Air Fryer Egg Sandwich also works well when everyone wants their own main dish. Add Tropical Fruit Salad for a fresh side alongside the warm casserole.

FAQs

Other Pumpkin Recipes to Try

• Slice Pumpkin Banana Bread for another pumpkin breakfast option.
• Try Pumpkin Bread Pudding with Caramel Sauce for your next fall dessert.
• Make a mug of Pumpkin Spiced Hot Chocolate for a seasonal drink.
• Browse these Easy Pumpkin Recipes when planning your fall baking list.

Final Thoughts

Save this recipe for your next breakfast gathering, so it’s easy to find when you plan the menu. If you make it, leave a rating and comment below. I’d love to hear what you served alongside it!