Pumpkin Cinnamon Roll Casserole

Oh my gosh, you have to try this Pumpkin Cinnamon Roll Casserole! It's like fall hugged breakfast and dessert at the same time. The warm pumpkin spice mixed with gooey cinnamon rolls creates magic in every bite. And the best part? It comes together in minutes thanks to refrigerated cinnamon roll dough - no kneading, no waiting!

I first made this casserole when I had leftover pumpkin puree and a serious cinnamon roll craving. One bite and I was hooked! The pumpkin adds this incredible moisture while the cinnamon swirls caramelize into little pockets of joy. It's become my go-to for lazy weekend brunches and holiday mornings when I want something special but don't want to fuss. Trust me, your kitchen will smell amazing while this bakes!

Why You’ll Love This Pumpkin Cinnamon Roll Casserole

This casserole is everything you want in a cozy fall treat – here’s why it’s a total game-changer:

• Effortless magic: Starts with refrigerated dough (no rolling pins required!) and bakes in 30 minutes
• Warm spice hug: Pumpkin pie spice + cinnamon swirls = pure autumn comfort in every bite
• Crazy moist: The pumpkin puree keeps it tender for days – if it lasts that long!
• Crowd pleaser: Equally perfect for holiday brunch or midnight snack attacks

Bonus? Your house will smell like a pumpkin spice latte bakery. You’re welcome.

Ingredients for Pumpkin Cinnamon Roll Casserole

Gather these simple ingredients - I promise it's mostly pantry staples! The magic happens when they all come together in the baking dish. I've broken everything down so you can prep like a pro.

For the Casserole

• 2 tubes refrigerated cinnamon roll dough (8-count each) - Keep the icing packets! We'll use those later
• 3 large eggs - Room temp blends smoother, but straight from the fridge works in a pinch
• ¾ cup pumpkin puree - Not pumpkin pie filling! Look for 100% pure pumpkin in the can
• ½ cup milk - Any kind works, though whole milk makes it extra rich
• ½ cup packed light brown sugar - Pack it tight in your measuring cup for that caramel depth
• ¼ cup granulated sugar - Just enough to balance the pumpkin's earthiness
• 1 tablespoon pumpkin pie spice - My secret? Sometimes I add an extra pinch because I'm extra
• 2 teaspoons vanilla extract - The good stuff makes a difference here
• 1 teaspoon cinnamon - Because you can never have too much cinnamon
• ¼ teaspoon salt - Just a pinch to make all the flavors pop

For the Icing

• 1 cup confectioners' sugar - Sift it if you're fancy, dump it straight in if you're me
• 2 tablespoons cream or milk - Cream makes it richer, milk keeps it light - your call!

For Serving (Optional but Highly Recommended)

• Vanilla ice cream or whipped topping - Because everything's better à la mode

See? Nothing too crazy! The refrigerated dough does most of the work for you. Now let's get baking!

Equipment You’ll Need

You probably already have everything you need! Just grab:

• A trusty 9x13-inch baking dish (glass or ceramic works great)
• One mixing bowl - nothing fancy, just big enough to whisk everything together

That’s it! No special tools required for this cozy masterpiece.

How to Make Pumpkin Cinnamon Roll Casserole

Okay, let's do this! I'll walk you through each step so your casserole turns out perfect every time. It's seriously easy - we're basically making magic happen in one baking dish.

1. Heat things up

First, crank that oven to 375°F (190°C) and grab your baking dish. Give it a quick grease with butter or nonstick spray - you don't want those cinnamon rolls sticking! I learned this the hard way when my first batch left half its deliciousness glued to the pan.

2. Chop and drop

Unwrap those cinnamon roll tubes (save those icing packets!). Cut each roll into 4 pieces - no need to be precise, just quarter them like you're making chunky puzzle pieces. Toss them right into your prepared dish, scattering them evenly. The more nooks and crannies, the better the pumpkin mixture can soak in!

3. Mix the magic

Now for the good stuff! In your mixing bowl, whisk together the eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla, cinnamon, and salt. Really go to town here - you want everything fully incorporated and smooth. The mixture should look like a creamy pumpkin latte when you're done. Pro tip: if you've got a few tiny lumps of brown sugar, don't stress - they'll melt right in during baking.

4. Pour and swirl

Slowly pour your pumpkin mixture over the cinnamon roll pieces. Use a spatula to gently press down any floating roll bits so they get nicely soaked. Don't stir - we want those cinnamon swirls to stay somewhat intact for pretty layers when baked!

5. Bake to golden perfection

Pop that beauty in the oven for 25-30 minutes. You'll know it's done when the top turns a gorgeous golden brown and the center barely jiggles (like a firm pudding). I always do the toothpick test around 25 minutes - a few moist crumbs are good, but wet batter means it needs more time.

6. Icing time!

While the casserole bakes, whisk together your confectioners' sugar with cream or milk until smooth. When the casserole comes out, let it cool for about 5 minutes (so the icing doesn't just melt into it), then drizzle that sweet goodness all over the top. The heat will make the icing slightly ooze into the cracks - that's exactly what you want!

Now try to resist eating it straight from the pan... though I won't judge if you sneak a corner piece while it's still piping hot!

Tips for the Best Pumpkin Cinnamon Roll Casserole

After making this casserole more times than I can count (okay fine, I keep count - it's at least 37 times), I've learned all the little tricks that take it from good to "oh-my-gosh-what-is-this-sorcery" amazing. Here are my absolute must-know tips:

Room temp eggs are your friend

I know, I know - who has time to wait for eggs to warm up? But trust me, room temperature eggs blend SO much smoother into the pumpkin mixture. No weird little egg white strands! If you forgot (like I always do), just pop your eggs in a bowl of warm water for 5 minutes while you prep everything else.

The cinnamon roll chop matters

Don't go crazy cutting those rolls into tiny bits! Quartering them gives the perfect balance - big enough to keep those signature swirls, small enough to soak up all that pumpkin goodness. My first attempt looked like bread pudding because I went scissor-happy. Learn from my mistakes!

Wait before icing (if you can!)

I get it - that warm casserole smells incredible and you want to dive right in. But letting it sit for 5-10 minutes after baking means the icing won't just disappear into the casserole. It creates these gorgeous ribbons of sweetness instead of one big melty mess. Worth the wait, promise!

Pumpkin puree pro tip

Always give your can of pumpkin puree a good stir before measuring! The natural separation can make some parts watery and others too thick. A quick mix ensures every bite has perfect pumpkin consistency. Bonus: wipe the can lid first - nobody wants mystery can gunk in their casserole!

Serving Suggestions for Pumpkin Cinnamon Roll Casserole

This beauty shines as both breakfast and dessert! I love it warm with a scoop of vanilla ice cream melting over the top (the hot/cold contrast is everything). For breakfast, a dollop of whipped cream and extra cinnamon makes it feel fancy. Pro tip: Serve it straight from the dish - everyone will fight for those crispy edge pieces!

Storage and Reheating Instructions

Leftovers? (As if!) Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds - just enough to bring back that fresh-baked warmth. The icing might soak in overnight, but that just means every bite stays sweet!

Pumpkin Cinnamon Roll Casserole Variations

Want to mix things up? Try these easy twists on the classic:

• Nutty crunch: Sprinkle chopped pecans or walnuts over the top before baking for texture
• Spice swap: Use apple pie spice instead of pumpkin spice for a different warm flavor profile
• Cream cheese dream: Swirl softened cream cheese into the pumpkin mixture for extra richness

The base recipe is so forgiving - have fun making it your own!

Nutritional Information

Now, I'm no nutritionist (just a pumpkin-loving home cook!), but I want to be upfront - this is definitely an indulgent treat. The nutritional values can vary a ton depending on which cinnamon roll brand you use, your milk choice, and whether you go wild with the icing (no judgment here!).

What I can tell you is that the pumpkin puree adds some vitamin A goodness to balance out all that cinnamon roll deliciousness. And if you're watching portions, cutting smaller squares helps - though good luck stopping at just one! As with any recipe, your mileage may vary based on specific ingredients.

Bottom line? This casserole is meant to be enjoyed as a special occasion treat, not your everyday breakfast. But hey - everything in moderation, right? Even moderation!

Common Questions About Pumpkin Cinnamon Roll Casserole

I get asked about this recipe all the time! Here are the questions that pop up most often - along with my tested answers:

Can I use homemade cinnamon roll dough?

Absolutely! While refrigerated dough is the quickest route, homemade works great if you're feeling ambitious. Just par-bake your rolls for about 10 minutes before adding the pumpkin mixture - this prevents sogginess. My grandma's dough recipe makes an incredible (but time-consuming) version!

Why is my casserole too wet?

Two likely culprits: over-measuring the pumpkin puree (always level your cups!) or not baking long enough. The center should barely jiggle when done. If it's already golden but still wet, tent with foil and bake 5 more minutes.

Can I make this ahead?

You bet! Assemble everything (except icing) the night before. Cover and refrigerate, then bake 5-10 minutes longer since it'll be cold. The icing should always go on fresh though - nobody likes soggy frosting!

Final Thoughts

Now go make this casserole and blow some minds! Tag me when you do - I live for your drool-worthy photos and happy dance reactions.