Why You’ll Love This Recipe

If you’re a fan of cinnamon rolls and pumpkin, this casserole is the ultimate combination. Every bite gives you that melt-in-your-mouth, gooey center you love, with the added richness of pumpkin and warm spices like cinnamon and pumpkin pie spice. The drizzle of sweet icing on top and the option to add whipped topping or ice cream makes this dish feel like a decadent dessert. Best of all, it’s easy to make and perfect for a crowd.

Ingredients

For the Casserole:
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)

For the Frosting:
1 cup confectioners’ sugar
2 tablespoons cream or milk

Optional for serving:
Vanilla ice cream or whipped topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Cinnamon Roll Casserole

Directions

Preheat the Oven:
Preheat your oven to 375°F. Line a 9×9-inch pan with foil and spray it with cooking spray. Set aside.
Prepare the Cinnamon Roll Dough:
Cut the cinnamon roll dough into 3 even strips, then cut each strip into 3 pieces, making 9 pieces total per cinnamon roll. Scatter these pieces evenly in the prepared pan, ensuring they are separated (the pieces stick together if sliced in stacks). Set aside the pan and the icing packets.
Make the Pumpkin Mixture:
In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
Assemble the Casserole:
Evenly pour the pumpkin mixture over the cinnamon roll pieces. Drizzle the icing over the top. If the icing is cold, microwave it for 10 seconds to make it easier to drizzle.
Bake the Casserole:
Place the pan on a baking sheet (to prevent any overflow) and bake for about 40 minutes, or until the top is set in the center and lightly golden brown. Allow the casserole to cool for a few minutes on a wire rack.
Make the Frosting:
In a medium bowl, whisk together the confectioners’ sugar and cream or milk until smooth.
Finish and Serve:
Drizzle the frosting over the casserole and serve immediately. You can optionally top it with vanilla ice cream or whipped topping for an extra indulgent treat.

Servings and Timing

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes (for cooling)
Total Time: 1 hour

Variations

Add Nuts: Sprinkle some chopped pecans or walnuts on top before baking for added crunch and flavor.
Use Different Spices: You can swap out the pumpkin pie spice for allspice or nutmeg if preferred.
Make it Dairy-Free: Use dairy-free milk (like almond or oat milk) and substitute a dairy-free cream for the frosting to make it suitable for a dairy-free diet.
Use Different Frosting: Try a cream cheese frosting for a tangy contrast to the sweet cinnamon rolls.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container at room temperature for up to 5 days.
Reheating: To reheat, simply warm individual portions in the microwave for 15-20 seconds or place the casserole in the oven at 350°F for about 10 minutes until heated through.

FAQs

1. Can I use homemade cinnamon rolls for this recipe?

Yes, homemade cinnamon rolls can be used, but the cooking time may vary. Be sure to cut them into similar-sized pieces for even baking.

2. Can I use a different type of squash instead of pumpkin puree?

Yes, you can substitute pumpkin puree with butternut squash puree for a slightly sweeter and milder flavor.

3. Can I make this casserole ahead of time?

You can prepare the casserole up to the point of baking, cover it, and refrigerate overnight. Then, bake as directed the next day.

4. Can I freeze the casserole?

Yes, you can freeze the unbaked casserole. Cover it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.

5. Can I use a larger baking pan?

If you use a larger pan, the casserole will bake faster, so reduce the baking time and check for doneness earlier.

6. How can I make this casserole extra gooey?

For a gooier texture, add a bit more milk to the pumpkin mixture or drizzle extra icing on top before serving.

7. Can I add fruit to the casserole?

Yes, you can mix in some chopped apples or pears for added texture and sweetness.

8. Is this casserole suitable for breakfast?

Yes, this casserole is indulgent enough to be a dessert, but it’s also great for a special breakfast or brunch.

9. Can I use powdered sugar instead of granulated sugar?

Yes, powdered sugar can be used in place of granulated sugar in the pumpkin mixture if you prefer a smoother texture.

10. Can I add chocolate chips to this casserole?

Yes, adding chocolate chips would give a delicious twist, especially if you like the combination of pumpkin and chocolate.

Conclusion

Pumpkin Cinnamon Roll Casserole is the ultimate fall treat that combines the best parts of cinnamon rolls with the rich, cozy flavor of pumpkin. It’s quick to make, perfectly sweet, and ideal for feeding a crowd or indulging in a cozy morning at home. Whether for a special breakfast, brunch, or dessert, this casserole will be a hit every time!

Pumpkin Cinnamon Roll Casserole

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“Indulge in the ultimate fall comfort food with Pumpkin Cinnamon Roll Casserole. Combining gooey cinnamon rolls with pumpkin and warm spices, this easy-to-make casserole is topped with a sweet glaze for a cozy breakfast, brunch, or dessert.”

Author: Amy
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Breakfast, Dessert, Brunch
Method: Baking
Cuisine: American, Fall

Instructions

Preheat the Oven: Preheat the oven to 375°F. Line a 9×9-inch pan with foil and spray with cooking spray.
Prepare the Cinnamon Roll Dough: Cut the cinnamon rolls into 3 even strips, then cut each strip into 3 pieces (9 pieces total per roll). Scatter evenly in the prepared pan and set aside the icing packets.
Make the Pumpkin Mixture: In a medium bowl, whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
Assemble the Casserole: Pour the pumpkin mixture over the cinnamon roll pieces. Drizzle the icing over the top. Microwave the icing for 10 seconds if it’s cold to make it easier to drizzle.
Bake the Casserole: Place the pan on a baking sheet and bake for about 40 minutes, until the top is set and lightly golden brown. Let it cool on a wire rack for 10 minutes.
Make the Frosting: Whisk together the confectioners’ sugar and cream or milk until smooth.
Finish and Serve: Drizzle the frosting over the casserole and serve immediately with optional ice cream or whipped topping.