Pumpkin Cinnamon Roll Casserole

Pumpkin Cinnamon Roll Casserole: Your New Fall Obsession

Hey kitchen adventurers! Clara here from Unknown, and I’m about to share a recipe that’ll make your house smell like a pumpkin spice latte and a cinnamon bun had the coziest lovechild ever. Imagine: pillowy cinnamon rolls swimming in velvety pumpkin custard, all baked into one glorious pan of autumn comfort. This Pumpkin Cinnamon Roll Casserole is what happens when you want pumpkin pie’s soul but crave cinnamon roll’s heart—and I’m obsessed with how easy it is! No fancy pastry skills needed, just 15 minutes of prep before this beauty bakes into golden perfection. It’s the ultimate crowd-pleaser for lazy Sunday brunches, holiday potlucks, or “I deserve something magical” Tuesday nights. Trust me, that creamy glaze dripping over warm spiced layers? Pure edible hygge. Let’s make your kitchen smell like a fall fairy tale!

The Cozy Kitchen Accident That Started It All

Picture this: It’s a rainy October morning, I’m wearing my favorite chunky sweater, and I’m staring at leftover pumpkin puree from a failed pie experiment (we’ve all been there!). My cinnamon roll craving hits hard, but I’m too lazy to roll dough. On a whim, I chop store-bought rolls into a dish, whisk pumpkin with eggs and spices, and drown those rolls in it. “This’ll either be genius or garbage,” I told my very skeptical cat, Miso. Forty minutes later? Magic. The rolls puffed into custardy clouds, the pumpkin caramelized at the edges, and the glaze… ohhh, the glaze! My partner walked in, sniffed the air, and said, “Is this what heaven smells like?” We devoured half the pan standing at the counter. Now, it’s our annual Friendsgiving star—last year, my friend Mark literally licked his plate. No shame in my casserole game!

Your Grocery List (Plus Pro Tips!)

• 4 tubes refrigerated cinnamon roll dough (8-count) – The shortcut hero! Save those icing packets—we’re upgrading them later. Vegan? Swap with dairy-free rolls.
• 6 large eggs – Your custard backbone. Room temp blends smoother—just soak cold eggs in warm water for 5 mins.
• 1 ½ cups pumpkin puree – NOT pie filling! Look for “100% pure pumpkin.” Short? Sweet potato puree works in a pinch.
• 1 cup milk – Whole milk = richest custard. Dairy-free? Almond or oat milk rocks too.
• 1 cup packed light brown sugar – Molasses depth! Dark brown sugar makes it richer.
• ½ cup granulated sugar – Balances the brown. Reduce to ¼ cup if you prefer less sweetness.
• 2 tbsp pumpkin pie spice – DIY blend: 1 tbsp cinnamon + 1 tsp each ginger, nutmeg, allspice + ½ tsp cloves.
• 4 tsp vanilla extract – Splurge on real vanilla! Bourbon vanilla adds warmth.
• 2 tsp ground cinnamon – Extra cozy vibes. Ceylon cinnamon is fruitier if you have it.
• ½ tsp salt – Secret flavor booster! Sea salt enhances the caramel notes.

Let’s Build This Dreamy Casserole (Step-by-Step)

1. Preheat & Prep: Fire up your oven to 350°F (175°C). Grab a 9×13-inch baking dish (or two 8x8s) and grease it generously with butter or non-stick spray. Pro tip: For extra caramelization, line the bottom with parchment paper first!
2. Chop Those Rolls: Unwrap cinnamon rolls (reserve icing packets!). Cut each roll into quarters—like little doughy treasures. Scatter them evenly in the dish. Don’t overcrowd; they need breathing room to puff!
3. Whisk the Pumpkin Custard: In a large bowl, whisk eggs until frothy. Add pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla, cinnamon, and salt. Whisk until silky-smooth. Taste? Adjust spice if you’re feeling extra! (Raw egg warning: Just a tiny sip!).
4. Soak & Settle: Pour custard evenly over rolls. Gently press down with a spatula so every piece drinks up that spiced goodness. Let it sit 5 minutes while oven preheats—this plumps the rolls!
5. Bake to Golden Bliss: Slide into oven. Bake 40-45 minutes until the top is crackly-golden and the center jiggles slightly (like a pumpkin pie). Rotate dish halfway for even browning. If top browns too fast, tent loosely with foil.
6. Glaze Game Strong: While baking, make glaze: Whisk powdered sugar, cream/milk, and ALL reserved icing packets until drizzle-ready. Add more cream if too thick. Pro hack: Microwave 10 seconds for extra pourable bliss!
7. The Grand Finale: Pull casserole from oven. Let cool 10 minutes (patience, grasshopper!). Drizzle glaze lavishly over top. Serve warm—trust me, it’s life-changing.Print
   

   Pumpkin Cinnamon Roll Casserole

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   • Author: clarawhitmore
   • Total Time: 1 hour
   • Yield: 12-16 servings 1x
   • Diet: Vegetarian

   Print Recipe

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   Description

   A gooey and spiced pumpkin cinnamon roll casserole combining the flavors of pumpkin pie and sweet cinnamon rolls, topped with a creamy glaze.

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   Ingredients

   Scale 1x2x3x

   • 4 tubes (8-count each) refrigerated cinnamon roll dough, with icing
   • 6 large eggs
   • 1½ cups pumpkin puree (not pie filling)
   • 1 cup milk
   • 1 cup light brown sugar (packed)
   • ½ cup granulated sugar
   • 2 tbsp pumpkin pie spice
   • 4 tsp vanilla extract
   • 2 tsp ground cinnamon
   • ½ tsp salt (or to taste)
   • Glaze from cinnamon roll tubes (included)

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   Instructions

   1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
   2. Cut cinnamon rolls into quarters and spread evenly in the baking dish.
   3. In a large bowl, whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, ground cinnamon, and salt until smooth.
   4. Pour the pumpkin-egg mixture evenly over the cinnamon roll pieces.
   5. Bake for 40-45 minutes, or until the custard is set and the casserole is golden.
   6. Remove from oven and drizzle the included cinnamon roll icing glaze over the top while still warm.
   7. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

   Notes

   • Use pumpkin puree, not pumpkin pie filling, for best flavor balance.
   • Make sure to cut cinnamon rolls into small pieces for even soaking.
   • Let casserole cool slightly before glazing for better icing distribution.
   • Store leftovers covered in the fridge for up to 3 days.

   • Prep Time: 15 minutes
   • Cook Time: 45 minutes
   • Category: Breakfast, Dessert
   • Method: Baking
   • Cuisine: American

   Nutrition

   • Serving Size: 1 serving
   • Calories: 320
   • Sugar: 25g
   • Sodium: 330mg
   • Fat: 12g
   • Saturated Fat: 5g
   • Unsaturated Fat: 5g
   • Trans Fat: 0g
   • Carbohydrates: 44g
   • Fiber: 2g
   • Protein: 6g
   • Cholesterol: 100mg

   Keywords: pumpkin casserole, cinnamon roll casserole, fall breakfast, pumpkin dessert, cinnamon rolls

Serving This Sunbeam on a Spoon

Slice this beauty into squares while still warm (a spatula works wonders!). Plate it like you mean it: Drizzle extra glaze over each serving, add a swoosh of vanilla ice cream melting into the cracks, and maybe a sprinkle of toasted pecans for crunch. Brunch alert? Pair with hot coffee spiked with bourbon. Evening indulgence? A cold glass of oat milk. For maximum joy, serve straight from the dish—let everyone dig into that gooey center!

Mix It Up! 5 Delicious Twists

• Apple-Cranberry Joy: Fold 1 cup diced apples + ½ cup dried cranberries into custard before baking.
• Nutty Chai Upgrade: Swap pumpkin spice for chai spice mix, and add ¾ cup chopped toasted pecans to the rolls.
• Vegan Hug: Use plant-based cinnamon rolls, flax eggs (6 tbsp water + 2 tbsp ground flax), and coconut milk.
• Bourbon Caramel Swirl: Add 2 tbsp bourbon to the custard, and swirl ½ cup caramel sauce into the rolls before baking.
• Chocolate-Pumpkin Lovechild: Toss roll pieces with ½ cup dark chocolate chips before adding custard.

Clara’s Candid Kitchen Confessions

This recipe evolved from my “lazy dessert” phase! Originally, I used 2 cinnamon roll tubes (hello, portion control fail) and no brown sugar—but my testers demanded MORE. Now, I double the glaze because… well, joy. Funny story: Once, I forgot salt and learned it’s the unsung hero that makes spices SING. Also, if your casserole puffs up like a soufflé? Totally normal—it deflates into gooey perfection as it cools. I’ve made this for 3 years running, and my only regret? Not tripling the batch when my in-laws visit. Pro tip: Leftovers (ha!) reheat beautifully with a damp paper towel over the dish.

Your Questions, Solved!

Q: Can I make this ahead?
A: Absolutely! Prep through step 4, cover, and refrigerate overnight. Add 5-10 extra bake time since it’s cold. Glaze fresh before serving.

Q: Why is my center still wet?
A: Ovens vary! If center jiggles wildly after 45 mins, bake 5-minute increments until set. If top browns too fast, tent with foil. Undercooked custard = sad pumpkin soup.

Q: Can I freeze this?
A: Yes, but freeze without glaze. Bake, cool completely, wrap tightly in foil. Reheat at 325°F until warm (30-40 mins), then add glaze.

Q: Help! I only have pumpkin pie spice—can I skip cinnamon?
A: Pumpkin pie spice already contains cinnamon, so you’re covered! But extra cinnamon adds depth—don’t skip it.

Nutritional Snapshot (Per Serving, 1/16th)

Prep: 15 mins | Bake: 45 mins | Total: 1 hour | Serves: 12–16
Calories: ~340 | Carbs: 50g | Sugar: 28g | Fat: 13g | Protein: 5g | Sodium: 400mg

Note: Estimates vary based on specific ingredients. For lower sugar, reduce granulated sugar to ¼ cup and use half glaze.