Pumpkin Cinnamon Roll Casserole

Pumpkin Cinnamon Roll Casserole is the perfect fall breakfast or dessert that combines the warm flavors of cinnamon and pumpkin in a deliciously gooey, shareable dish. This easy recipe will have your kitchen smelling delightful and your loved ones coming back for seconds. With just a few simple ingredients, you can whip up a comforting casserole that is sure to be a hit for brunch or holiday gatherings. Let’s dive into this scrumptious recipe!

Ingredients

• 2 (8-count) tubes refrigerated cinnamon roll dough with icing (2 x 227 g)
• 3 large eggs
• 3/4 cup pumpkin puree (180 g)
• 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 (8 g)
• 2 teaspoons vanilla extract (10 ml)
• 1 teaspoon cinnamon (2 g)
• 1/4 teaspoon salt (1 g)
• 1 cup confectioners sugar (120 g)
• 2 tablespoons cream or milk (30 ml)
• Vanilla ice cream or whipped topping (optional for serving)

Directions

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. Scatter these pieces evenly in the prepared pan.
3. 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 smooth.
4. Pour the pumpkin mixture evenly over the scattered cinnamon rolls in the pan.
5. Drizzle the icing that comes with the cinnamon roll dough over the top.
6. Bake for approximately 40 minutes, or until the top is set and lightly golden brown.
7. Allow the casserole to cool slightly before serving.
8. In a medium bowl, whisk together the confectioners sugar and 2 tablespoons of cream or milk until smooth. Drizzle over the cooled casserole.
9. 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): Approximately 300 calories, 12g fat, 45g carbs, 4g protein.

How to serve

Pumpkin Cinnamon Roll Casserole is best served warm, straight out of the oven. For a delightful treat, consider adding a scoop of vanilla ice cream or a dollop of whipped topping on the side. This combination elevates the dish and adds a creamy element that complements the spiced flavors beautifully. Perfect for brunch gatherings or as a festive dessert, this casserole can be cut into squares and served with a drizzle of the remaining icing for an extra touch of sweetness.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the casserole the night before and store it in the refrigerator. Just cover it tightly with plastic wrap or aluminum foil and bake it in the morning.

Can I use a different type of bread dough?
Absolutely! While cinnamon roll dough is traditional, you can use crescent roll dough or any sweet bread dough as a delightful alternative.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave before serving for the best texture.

Pumpkin Cinnamon Roll Casserole

A delightful fall breakfast or dessert combining warm cinnamon and pumpkin flavors in a gooey casserole that's perfect for sharing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American, Fall

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Casserole

• 2 tubes 2 (8-count) tubes refrigerated cinnamon roll dough with icing Each tube weighs 227 g.
• 3 large large eggs
• 3/4 cup pumpkin puree Approximately 180 g.
• 1/2 cup milk Approximately 120 ml.
• 1/2 cup light brown sugar, packed Approximately 100 g.
• 1/4 cup granulated sugar Approximately 50 g.
• 1 tablespoon pumpkin pie spice Approximately 8 g.
• 2 teaspoons vanilla extract Approximately 10 ml.
• 1 teaspoon cinnamon Approximately 2 g.
• 1/4 teaspoon salt Approximately 1 g.

For the Drizzle

• 1 cup confectioners sugar Approximately 120 g.
• 2 tablespoons cream or milk Approximately 30 ml.

For Serving

• Vanilla ice cream or whipped topping Optional.

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. Scatter these pieces evenly in the prepared pan.
3. 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 smooth.
4. Pour the pumpkin mixture evenly over the scattered cinnamon rolls in the pan.
5. Drizzle the icing that comes with the cinnamon roll dough over the top.

Baking

1. Bake for approximately 40 minutes, or until the top is set and lightly golden brown.
2. Allow the casserole to cool slightly before serving.

Drizzle Preparation

1. In a medium bowl, whisk together the confectioners sugar and 2 tablespoons of cream or milk until smooth. Drizzle over the cooled casserole.

Serving

1. Serve warm with a scoop of vanilla ice cream or a dollop of whipped topping, if desired.

Notes

This casserole can be prepared the night before and stored in the refrigerator. Cover tightly with plastic wrap or aluminum foil and bake in the morning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave for the best texture. Consider using different types of bread dough, such as crescent roll dough.