Description
A gooey and spiced pumpkin cinnamon roll casserole combining the flavors of pumpkin pie and sweet cinnamon rolls, topped with a creamy glaze.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cut cinnamon rolls into quarters and spread evenly in the baking dish.
- 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.
- Pour the pumpkin-egg mixture evenly over the cinnamon roll pieces.
- Bake for 40-45 minutes, or until the custard is set and the casserole is golden.
- Remove from oven and drizzle the included cinnamon roll icing glaze over the top while still warm.
- 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