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Pumpkin Cinnamon Roll Casserole Recipe

Pumpkin Cinnamon Roll Casserole Recipe
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★★★★★

4.7 from 10 reviews

Delight in the cozy flavors of autumn with this Pumpkin Cinnamon Roll Casserole. Combining soft, gooey cinnamon rolls drenched in a spiced pumpkin custard, this casserole is topped with a creamy glaze and optionally served with vanilla ice cream or whipped topping for the ultimate fall breakfast or dessert treat.

Ingredients

Scale

Cinnamon Rolls

  • two 8-count tubes refrigerated cinnamon roll dough, with icing

Custard Mixture

  • 3 large eggs
  • ¾ cup pumpkin puree, not pumpkin pie filling
  • ½ cup milk
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt, or to taste

Frosting

  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk

Optional Serving

  • vanilla ice cream or whipped topping

Instructions

  1. Prepare the Pan: Preheat your oven to 375°F. Line a 9×9-inch pan with foil and spray it generously with cooking spray to prevent sticking; set aside.
  2. Cut and Arrange Cinnamon Rolls: Slice each cinnamon roll dough tube into three even strips, then cut each strip into three pieces to yield nine pieces per roll. Scatter these pieces evenly in the prepared pan, making sure to separate them to prevent sticking. Set aside the icing from the package for later use.
  3. Mix Custard: In a medium bowl, whisk together eggs, pumpkin puree, ½ cup milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is smooth and uniform.
  4. Combine and Pour: Pour the spiced pumpkin custard evenly over the cinnamon roll pieces in the pan, ensuring they are well soaked.
  5. Drizzle Icing: If the cinnamon roll icing is cold, warm it in the microwave for about 10 seconds to make it easier to drizzle. Then evenly drizzle the icing over the top of the custard-covered rolls.
  6. Bake: Place the casserole pan onto a baking sheet to catch any overflow. Bake for approximately 40 minutes, or until the center is set and the top is lightly golden brown.
  7. Cool and Prepare Frosting: Remove the casserole from the oven and place it on a wire rack to cool slightly. Meanwhile, in a medium bowl, whisk together confectioners’ sugar and 2 tablespoons of cream or milk until smooth.
  8. Finish and Serve: Drizzle the prepared frosting over the casserole while still warm. Serve immediately, optionally topped with vanilla ice cream or whipped topping for extra indulgence.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Separating cinnamon roll pieces prevents them from sticking together and ensures even cooking.
  • Warming the icing slightly makes it easier to drizzle smoothly.
  • Baking on a lined baking sheet helps catch any spills and keeps your oven clean.
  • Serve warm for the best flavor and texture experience.

Nutrition

Keywords: pumpkin cinnamon roll casserole, pumpkin breakfast casserole, cinnamon roll recipe, fall dessert, autumn breakfast, pumpkin spice casserole

Find it online: https://cookwithruby.com/pumpkin-cinnamon-roll-casserole-recipe/