Pumpkin Cinnamon Roll Casserole is the ultimate fall dessert, combining the fluffy goodness of cinnamon rolls with the rich, warm flavors of pumpkin. This delightful casserole is perfect for breakfast, brunch, or a sweet treat at any time of day. Each bite is a delicious balance of fluffy cinnamon roll goodness drenched in a creamy pumpkin filling, making it a cozy dish to share with family and friends. Let’s dive into this simple yet indulgent recipe that’s sure to become a seasonal favorite!
Ingredients
- 2 (8-count) tubes refrigerated cinnamon roll dough with icing (2 x 227 g)
- 3 large eggs
- 3/4 cup pumpkin puree (not pumpkin pie filling) (180 ml)
- 1/2 cup milk (120 ml)
- 1/2 cup light brown sugar, packed (100 g)
- 1/4 cup granulated sugar (50 g)
- 1 tablespoon pumpkin pie spice (15 g)
- 2 teaspoons vanilla extract (10 ml)
- 1 teaspoon cinnamon (5 g)
- 1/4 teaspoon salt, or to taste (1.5 g)
- 1 cup confectioners sugar (120 g)
- 2 tablespoons cream or milk (30 ml)
- Vanilla ice cream or whipped topping, optional for serving
Directions
- Preheat your oven to 375°F (190°C). Line a 9×9-inch (23×23 cm) pan with foil and spray it with cooking spray; set aside.
- Cut each cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces each. You should have 9 pieces total per cinnamon roll. Scatter these pieces evenly in the prepared pan, ensuring they are separated from one another.
- In a medium bowl, whisk together the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is smooth.
- Pour the pumpkin mixture evenly over the scattered cinnamon rolls in the pan.
- Drizzle the icing that comes with the cinnamon roll dough over the top.
- Bake in the preheated oven for approximately 40 minutes, or until the top is set and lightly golden brown.
- Allow the casserole to cool slightly before serving.
- In a medium bowl, whisk together the confectioners sugar and 2 tablespoons of cream or milk until smooth. Drizzle this frosting over the cooled pumpkin cinnamon roll casserole.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped topping, if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Nutrition Info (per serving): Approx. 300 calories, 12g fat, 45g carbs, 5g protein.
How to serve
Serve Pumpkin Cinnamon Roll Casserole warm for the best experience. It’s fantastic on its own, but for a truly decadent touch, top it with a scoop of vanilla ice cream or a generous dollop of whipped topping. This dish is radiant on a brunch table next to coffee or can be enjoyed as a delightful dessert after dinner. Don’t forget to drizzle the extra frosting on top for an extra touch of sweetness!
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and sweetness of the casserole.
How do I store leftover Pumpkin Cinnamon Roll Casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave for a quick treat.
Can I make this casserole ahead of time?
Yes! You can prepare the casserole the night before, cover it with foil, and refrigerate it. In the morning, simply remove it from the fridge while you preheat the oven and bake as directed.