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Pumpkin Cinnamon Roll Casserole

A delightful fall dessert that blends fluffy cinnamon rolls with creamy pumpkin filling, perfect for breakfast or a sweet treat any time.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, Seasonal
Calories: 300
Ingredients Method Notes

Ingredients
  

Cinnamon Roll Base
  • 2 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)
Frosting
  • 1 cup confectioners sugar (120 g)
  • 2 tablespoons cream or milk (30 ml)
Serving Suggestions
  • to taste Vanilla ice cream or whipped topping optional for serving

Method
 

Preparation
  1. 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.
  2. 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.
Mixing
  1. 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.
  2. Pour the pumpkin mixture evenly over the scattered cinnamon rolls in the pan.
  3. Drizzle the icing that comes with the cinnamon roll dough over the top.
Baking
  1. Bake in the preheated oven for approximately 40 minutes, or until the top is set and lightly golden brown.
  2. Allow the casserole to cool slightly before serving.
Frosting
  1. 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.
Serving
  1. Serve warm with a scoop of vanilla ice cream or a dollop of whipped topping, if desired.

Notes

For a truly decadent touch, top with a scoop of vanilla ice cream or a generous dollop of whipped topping. Store leftovers in an airtight container in the refrigerator for up to 3 days.