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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.