Name: Pumpkin Cinnamon Roll Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: Two (2) 8-count tubes refrigerated cinnamon roll dough (icing included); 3 large eggs; 3/4 cup (180 g) pumpkin puree (not pumpkin pie filling); 1/2 cup (120 ml) milk; 1/2 cup (100 g) packed light brown sugar; 1/4 cup (50 g) granulated sugar; 1 tbsp pumpkin pie spice; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp salt; 1 cup (120 g) confectioners’ sugar; 2 tbsp (30 ml) cream or milk; Vanilla ice cream or whipped topping (optional)

Jump to Recipe

Imagine waking up on a crisp autumn morning to the smell of warm cinnamon rolls and pumpkin spice wafting through the house. That’s exactly what you get with this Pumpkin Cinnamon Roll Casserole—a dish that feels like a hug in casserole form. It’s gooey, sweet, a little spiced, and oh-so-perfect for chilly mornings or festive gatherings.

What I adore about this recipe is how ridiculously simple it is. Thanks to refrigerated cinnamon roll dough, you get all the flavors of homemade cinnamon rolls without the hours of rising and kneading. Add in pumpkin, a custard-like base, and a drizzle of glaze, and suddenly you’ve got a dish that works equally well as a fall breakfast recipe, a pumpkin dessert, or even a star player on your holiday brunch table.

So whether you’re cooking for your family on a lazy Saturday morning or serving guests during the holidays, this casserole brings all the comfort of pumpkin spice season straight to your oven—without the fuss.

Why You’ll Love Pumpkin Cinnamon Roll Casserole

Quick and easy—just 10 minutes of prep.
Uses store-bought cinnamon rolls but tastes bakery-level delicious.
Pumpkin custard filling makes it rich, spiced, and cozy.
Doubles as breakfast and dessert.
A perfect easy holiday casserole for Thanksgiving or Christmas morning.

Ingredients You’ll Need

Two (2) 8-count tubes refrigerated cinnamon roll dough (icing included)
3 large eggs
3/4 cup (180 g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120 ml) milk
1/2 cup (100 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 tbsp pumpkin pie spice
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt (or to taste)
1 cup (120 g) confectioners’ sugar
2 tbsp (30 ml) cream or milk
Vanilla ice cream or whipped topping (optional)

Step-by-Step Instructions

Prep your pan – Preheat oven to 375°F (190°C). Line a 9×9-inch pan with foil and spray lightly with cooking spray.
Cut cinnamon rolls – Slice each cinnamon roll into 9 small pieces and scatter evenly in the pan. Set aside the packaged icing.
Make the pumpkin custard – In a medium bowl, whisk together eggs, pumpkin puree, milk, sugars, pumpkin pie spice, vanilla, cinnamon, and salt.
Pour & drizzle – Pour pumpkin mixture over cinnamon roll pieces. Warm icing for 10 seconds in the microwave, then drizzle over the top.
Bake – Place pan on a baking sheet (to catch overflow) and bake for 40 minutes, or until golden and set in the middle.
Make glaze – Mix confectioners’ sugar and cream/milk until smooth.
Cool & finish – Let casserole cool for 10 minutes, drizzle glaze on top, and serve warm. Optional: add whipped cream or vanilla ice cream.

Tips for the Best Casserole

Use pumpkin puree, not pumpkin pie filling. The latter already has sugar and spices, which would throw off the balance.
Cut rolls small. This helps the custard soak in better, making every bite gooey and flavorful.
Don’t skip the drizzle. The double layer of icing + glaze is what makes this casserole irresistible.
Serving idea: Bake it the night before, refrigerate, and warm in the oven the next morning for a no-stress holiday breakfast.

A Story from My Kitchen

The first time I made this casserole, my kids thought I was baking plain cinnamon rolls. When I pulled it from the oven, gooey and golden, they were completely hooked—my youngest even called it “cinnamon roll pie.” It’s become our go-to breakfast for the first chilly Saturday of fall, and honestly, it’s hard to stop at just one serving. I love that it feels like a special treat but is easy enough to whip up even before I’ve had my morning coffee.

What to Serve with Pumpkin Cinnamon Roll Casserole

This dish is cozy enough to stand alone, but here are a few ways to round out the table:

A pot of hot coffee or a spiced chai latte.
Fresh fruit (apples, pears, or berries) to balance the sweetness.
A side of scrambled eggs or sausage for a hearty brunch spread.
If serving as dessert, go all out with a scoop of vanilla ice cream or whipped topping.

How to Store Your Casserole

Room Temperature: Cover and keep for up to 24 hours.
Refrigerator: Store leftovers in an airtight container for 3–4 days. Warm individual servings in the microwave.
Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.

Pro tip: Add a fresh drizzle of glaze after reheating to make it taste freshly baked again.

FAQs About Pumpkin Cinnamon Roll Casserole

Can I make this ahead of time?

Yes! Assemble the casserole (without glaze), cover tightly, and refrigerate overnight. Bake in the morning.

Can I use homemade cinnamon rolls?

Absolutely. If you have the time, homemade rolls will taste amazing, but refrigerated dough keeps it simple.

Is this more of a breakfast or a dessert?

Honestly—both. It’s a sweet, custardy dish that works as a fall breakfast recipe or a decadent pumpkin dessert.

Can I double the recipe?

Yes, just use a 9×13-inch pan and add about 5–10 minutes to the baking time. Perfect for an easy holiday casserole when feeding a crowd.

The Sweet Finish

This Pumpkin Cinnamon Roll Casserole is the definition of fall comfort—warm, spiced, gooey, and just indulgent enough to feel festive. It’s one of those recipes you’ll want to make again and again, whether for a family breakfast, a holiday brunch, or a cozy evening treat.

So go ahead, grab those cinnamon roll tubes, crack open the pumpkin puree, and let your kitchen fill with the scent of cinnamon and spice. Trust me, this casserole is about to become your new autumn tradition.

Discover more delicious recipes by following me on Facebook and Pinterest.