Pumpkin Cinnamon Roll Casserole: Easy Fall Breakfast
There is something about fall that makes me want pumpkin in just about everything, especially breakfast. This Pumpkin Cinnamon Roll Casserole is warm, gooey, and full of cozy fall flavor. Pieces of cinnamon rolls are baked in a sweet pumpkin custard seasoned with pumpkin pie spice and cinnamon, then the whole thing gets drizzled with that creamy cinnamon roll icing while it’s still warm.
And here’s the part I really like: it only takes about 10 minutes to put together.
This is the kind of fall breakfast I can actually see myself making.
It’s easy enough for a lazy Saturday morning but also feels special enough for Thanksgiving breakfast, a fall brunch, or Christmas morning when you have family staying over.
Thanksgiving morning can get hectic when you’re already trying to get a turkey in the oven, finish side dishes and figure out where everyone is going to sit. Having an easy breakfast casserole that doesn’t require standing over the stove making pancakes for everyone makes life a whole lot easier.
Put this in the oven, make some coffee and let everyone help themselves.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: About 40–45 minutes
Serves: 8
Pumpkin Cinnamon Roll Casserole Recipe
This Pumpkin Cinnamon Roll Casserole starts with refrigerated cinnamon rolls, so we’re not making dough from scratch.
The cinnamon rolls are cut into pieces and covered with a simple pumpkin custard made with pumpkin puree, eggs, milk, brown sugar, and warm fall spices.
As it bakes, the cinnamon roll pieces puff up while soaking in some of that pumpkin mixture.
Then we finish everything with the icing that comes with the cinnamon rolls.
Easy.
Pumpkin Cinnamon Roll Casserole Ingredients
You’ll need:
- 2 cans refrigerated cinnamon rolls with icing, 12.4 ounces each
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
You’ll also need a 9×13-inch baking dish and oil or melted butter.
How to Make Pumpkin Cinnamon Roll Casserole
Preheat your oven to 350°F.
Lightly grease a 9×13-inch baking dish with your oil or butter.
Open both cans of refrigerated cinnamon rolls, but don’t throw away those icing packets. We’ll use them at the end.
Cut each cinnamon roll into four pieces.
Spread the cinnamon roll pieces evenly throughout your prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and melted butter.
Whisk until the pumpkin custard mixture is smooth and everything is well combined.
Pour the pumpkin mixture evenly over the cinnamon roll pieces. Gently press the cinnamon roll pieces down into the pumpkin mixture, so they have a chance to soak up some of that custard. Bake for 30–35 minutes.
You’ll know your pumpkin cinnamon roll bake is ready when the center is set, and the cinnamon roll pieces are golden brown and cooked through.
Remove the casserole from the oven and let it cool for about 5 minutes. If necessary, warm the icing packets for just a few seconds to make the icing easier to drizzle. Drizzle that icing all over the warm casserole. Serve warm and enjoy.
Make Sure You Use Pumpkin Puree
This is probably the easiest mistake to make with a pumpkin recipe. You want pumpkin puree, not pumpkin pie filling. They’re not the same thing. Pumpkin puree gives us the pumpkin base we need while allowing us to control the sugar and spices ourselves.
Pumpkin pie filling already contains added ingredients such as sweeteners and spices. Using it in place of puree could make your casserole considerably sweeter and change the balance of the recipe. Check the label on your can before adding it to the bowl.
Why Pumpkin and Cinnamon Rolls Work So Well Together
Pumpkin and cinnamon rolls were practically made for each other. The cinnamon rolls already bring cinnamon, sweetness, and that soft, gooey texture. Then we add pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and even more cinnamon.
The pumpkin custard gets down between all those pieces of cinnamon roll as the casserole bakes. You end up with golden cinnamon roll pieces on top and a softer, almost bread-pudding-like texture underneath. And then there’s the icing. Don’t skip the icing.
Pumpkin Cinnamon Roll Casserole: An Easy Thanksgiving Breakfast
This might be one of my favorite ways to use this recipe. Thanksgiving breakfast can be tricky. You want everyone to eat something, but do you really want to dirty three skillets making bacon, eggs, and pancakes when you’re about to cook Thanksgiving dinner? Probably not.
This casserole takes about 10 minutes to prepare and feeds around eight people. I’d serve it with fresh fruit and maybe bacon or sausage if you want something savory. Add coffee and breakfast is handled.
Then you can get back to the important Thanksgiving questions. Like whether the turkey is actually thawed.
Pumpkin Cinnamon Roll Casserole for a Fall Brunch
This would also make an easy centerpiece for a fall brunch. You don’t need ten complicated dishes. I’d put this Pumpkin Cinnamon Roll Casserole in the middle of the table and add a few simple sides such as:
- Fresh fruit
- Bacon
- Breakfast sausage
- Scrambled eggs
- Yogurt
- Coffee
- Hot apple cider
The casserole is rich and sweet, so pairing it with something savory or fresh gives everyone a nice balance. You could even set out a small pitcher of maple syrup for anyone who wants an extra drizzle over their serving.
Make It for Christmas Morning Too
Don’t put this recipe away after Thanksgiving. Pumpkin gets most of its attention in October and November, but cinnamon, brown sugar and warm spices work just as well at Christmas.
Christmas morning is another time when I don’t want to stand in the kitchen making individual breakfasts while everyone else is having fun. With this casserole, you can feed about eight people from one baking dish.
And because it uses refrigerated cinnamon rolls, you aren’t waking up at 5 a.m. to make homemade dough. I’m calling that a win.
How to Keep Cinnamon Roll Casserole From Getting Soggy
We want gooey. We don’t want raw. There’s a difference.
Because this recipe has a pumpkin and egg custard, it’s important to make sure the center has actually set before taking the casserole out of the oven. Bake it for 30–35 minutes and check the middle.
The cinnamon rolls should be cooked through, and the pumpkin custard shouldn’t look wet or runny. Cutting each cinnamon roll into four pieces also helps. Smaller pieces allow the heat and custard to distribute more evenly than leaving large chunks of cinnamon roll dough in the baking dish.
What If the Top Is Browning Too Quickly?
This is an easy fix. If the cinnamon rolls on top are becoming golden before the center of the casserole is completely set, loosely cover the baking dish with aluminum foil during the last 10 minutes or so of baking.
That allows the middle to continue cooking without letting the top get too dark. Don’t tightly seal the foil around the pan. You’re simply creating a loose shield over the top.
Don’t Overbake It Either
There’s another side to this. You don’t want to bake all the softness out of your cinnamon rolls.
Part of what makes this casserole so good is the contrast between those slightly golden pieces on top and the soft pumpkin-custard-soaked cinnamon rolls underneath. Start checking around the 30-minute mark. Every oven is a little different, so yours may need closer to 35 minutes.
When Should You Add the Cinnamon Roll Icing?
Wait until the casserole comes out of the oven before adding the icing. Let it cool for about 5 minutes, just long enough to settle slightly.
If the icing packets are too thick to drizzle, warm them in the microwave for just a few seconds. Then drizzle the icing over the entire casserole. It will still be warm enough for the icing to melt into the cinnamon rolls a little without disappearing completely.
If you’re an icing lover, save a little extra to drizzle over individual servings. You could even add a small drizzle of maple syrup for an extra touch of sweetness.
I’m certainly not going to stop you!
Pumpkin Cinnamon Roll Casserole
This Pumpkin Cinnamon Roll Casserole is warm,
gooey, and full of cozy fall flavor with soft cinnamon roll pieces
baked in a sweet pumpkin custard and finished with creamy icing. It’s
an easy breakfast or brunch casserole that feels perfect for chilly
mornings, holiday weekends, or anytime you’re craving something
sweet and comforting.
Ingredients
- 2 cans refrigerated cinnamon rolls with icing, 12.4 ounces each
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray. Cut each cinnamon roll into 4 pieces and spread the pieces evenly in the prepared baking dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, salt, and melted butter until smooth. Pour the pumpkin mixture evenly over the cinnamon roll pieces, making sure everything is well coated.
3. Gently press the cinnamon roll pieces down into the pumpkin mixture so they can soak up some of the custard. Bake for 30–35 minutes, or until the center is set and the cinnamon rolls are golden brown and cooked through.
4. Remove the casserole from the oven and let it cool for about 5 minutes. Warm the icing packets for a few seconds if needed, then drizzle the icing all over the top of the casserole. Serve warm.
Notes
- Keep in the fridge for 2-3 days in an airtight container.
- Make sure you use pumpkin puree and not pumpkin pie filling.
- If the top starts browning too quickly, loosely cover the casserole with foil during the last 10 minutes of baking.
- This is especially good served warm with extra icing or a little maple syrup drizzled over the top.
Can You Make Pumpkin Cinnamon Roll Casserole Ahead of Time?
I wouldn’t assemble this particular casserole the night before. Because we’re pouring a fairly wet pumpkin and egg custard over refrigerated cinnamon roll dough, letting the unbaked dough soak overnight could affect its texture.
Fortunately, this recipe only takes about 10 minutes to put together. If you want to make your morning easier, measure your dry ingredients the night before and have your 9×13-inch baking dish ready. Then all you need to do in the morning is cut the cinnamon rolls, whisk together the custard and put everything in the oven.
What to Serve With Pumpkin Cinnamon Roll Casserole
Because this casserole is sweet, I like serving something savory or fresh alongside it.
Try:
- Bacon
- Breakfast sausage
- Scrambled eggs
- Fresh berries
- Orange slices
- Grapes
- Fruit salad
For drinks, coffee is an obvious choice. Hot apple cider would be fun for a fall brunch, while milk or orange juice keeps things simple for the kids. If this is Thanksgiving or Christmas morning, don’t make breakfast harder than it needs to be. The big meal is coming.
How to Store Pumpkin Cinnamon Roll Casserole
If you somehow have leftovers, store them in an airtight container in the refrigerator. They’ll keep for about 2–3 days. You can also tightly cover the baking dish if you’d rather store the remaining casserole in the same pan.
Reheat individual portions in the microwave until warmed through. The texture is best when the casserole is warm rather than straight from the refrigerator.
Can You Freeze Pumpkin Cinnamon Roll Casserole?
You can experiment with freezing individual portions of the baked casserole, but the texture of cinnamon roll dough and custard may change somewhat after freezing and thawing.
For this particular recipe, I’d rather make it fresh.
It only takes 10 minutes to prepare, and those warm, gooey cinnamon roll pieces are at their best when the casserole hasn’t been sitting in the freezer. If you do freeze leftovers, wrap individual portions well and place them in a freezer-safe airtight container.
Tips for the Best Pumpkin Cinnamon Roll Casserole
There are a few simple tips that can help make your pumpkin cinnamon roll casserole turn out delicious every time. These little tricks help ensure the cinnamon rolls bake evenly and soak up all that wonderful pumpkin spice flavor.
- Use pumpkin puree, not pumpkin pie filling. Use a can of plain pumpkin puree rather than pumpkin pie filling. Pumpkin puree gives the casserole its delicious pumpkin flavor without adding extra sugar or spices that could change the taste.
- Cut the cinnamon rolls into four pieces. Cutting each cinnamon roll into four smaller pieces helps them bake evenly and makes it easier for the pumpkin custard to coat the dough.
- Press the cinnamon roll pieces into the pumpkin custard. After arranging the cinnamon roll pieces in your baking dish, gently press them into the pumpkin mixture. This helps the dough absorb the custard.
- Check the center around 30 minutes. Oven temperatures and baking dishes can vary, so start checking the casserole at about 30 minutes. The center should be set, and the cinnamon rolls should be cooked through. If it still looks wet, bake for a few more minutes before checking again.
- Cover with foil if the top browns too quickly. If the top is getting too dark before the center is finished baking, loosely cover the casserole with aluminum foil during the final 10 minutes. This helps prevent over-browning while the inside finishes cooking.
- Let it rest before adding the icing. Allow the casserole to rest for about 5 minutes after removing it from the oven. This gives it time to settle before you drizzle the icing over the top.
- Serve it warm. Pumpkin cinnamon roll casserole tastes best when served warm. Add the icing just before serving for a cozy breakfast or brunch treat everyone will love!
Pumpkin Cinnamon Roll Casserole FAQ
Can I use canned pumpkin for Pumpkin Cinnamon Roll Casserole?
Yes. This recipe uses 1 cup of canned pumpkin puree. Just make sure the can says pumpkin puree rather than pumpkin pie filling.
Is pumpkin puree the same as pumpkin pie filling?
No. Pumpkin puree is primarily cooked and pureed pumpkin. Pumpkin pie filling contains additional ingredients such as sweeteners and spices. This recipe calls specifically for pumpkin puree.
How do I know when cinnamon roll casserole is done?
The center should be set, and the cinnamon roll pieces should be golden brown and cooked through. Start checking around 30 minutes. Depending on your oven, the casserole may need up to 35 minutes.
Why is my cinnamon roll casserole soggy in the middle?
It may simply need additional baking time. Because this recipe contains a pumpkin and egg custard, make sure the center is set before removing it from the oven. If the top is getting too dark, loosely cover it with foil while the center finishes baking.
Can I make Pumpkin Cinnamon Roll Casserole the night before?
I prefer making this recipe shortly before baking because the refrigerated cinnamon roll dough sits directly in a wet pumpkin custard. Fortunately, it takes only about 10 minutes.
How long does Pumpkin Cinnamon Roll Casserole last in the refrigerator?
Store leftovers in an airtight container in the refrigerator for about 2–3 days. Reheat individual servings before eating.
Can I add maple syrup?
Yes. This casserole is especially good served warm with extra icing or a small drizzle of maple syrup over the top.
What goes with Pumpkin Cinnamon Roll Casserole?
Bacon, sausage, scrambled eggs, and fresh fruit are all great choices. Since the casserole is already sweet, I especially like pairing it with something savory.
Is Pumpkin Cinnamon Roll Casserole good for Thanksgiving breakfast?
Yes. It feeds about eight people, requires only around 10 minutes of prep, and bakes in one dish, making it a great option when you need an easy Thanksgiving morning breakfast.
Can I serve it for Christmas breakfast?
Absolutely. Pumpkin may be associated with fall, but cinnamon and pumpkin pie spices also work beautifully during the Christmas season. It’s an easy option for Christmas morning or holiday brunch.
An Easy Fall Breakfast Worth Saving
I love a big homemade breakfast when I actually have time to make one, but that’s not every morning. And it’s definitely not how I want to spend Thanksgiving morning when I already have a long list of dishes waiting to go into the oven.
That’s why I reach for easy recipes like this Pumpkin Cinnamon Roll Casserole. It takes about ten minutes to prep, uses one baking dish, and makes around eight warm, cozy servings. You get soft cinnamon rolls baked in pumpkin custard and covered in sweet icing—simple and comforting.
Make it on a chilly Saturday, serve it at a fall brunch, or save it for Thanksgiving or Christmas morning when the house is full. Brew a pot of coffee, pull the casserole from the oven, and let everyone help themselves. Sometimes easy really is better.
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