Description

Pumpkin Cinnamon Roll Casserole is the ultimate cozy fall breakfast (or dessert!). Made with refrigerated cinnamon rolls, spiced pumpkin custard, and a sweet glaze, this casserole is gooey, festive, and perfect for chilly mornings, holiday brunches, or even Thanksgiving dessert.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Set to 375°F (190°C). Line a 9×9-inch pan with foil and lightly grease.
Cut rolls: Slice each cinnamon roll into 9 pieces. Place evenly in pan. Reserve packaged icing.
Make custard: In a bowl, whisk eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt.
Assemble: Pour custard over cinnamon roll pieces. Warm icing slightly in microwave (10 seconds), drizzle over top.
Bake: Bake for 40 minutes, until golden brown and custard is set in the middle.
Make glaze: Whisk confectioners’ sugar with cream/milk until smooth.
Finish: Let casserole cool for 10 minutes. Drizzle glaze on top. Serve warm with optional whipped cream or vanilla ice cream.

Notes

Use pumpkin puree, not pumpkin pie filling.

Cutting rolls small helps soak up custard.

Bake the night before for holidays—just reheat and drizzle glaze before serving.

Add a second drizzle of glaze after reheating to revive leftovers.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American