Pumpkin Cinnamon Roll Casserole
A warm and comforting casserole made with cinnamon roll dough, pumpkin puree, and spices.
Equipment
- 9x13-inch baking dish
- Mixing bowl
Ingredients
For the Casserole
- 2 tubes refrigerated cinnamon roll dough, with icing 8-count each
- 3 large eggs
- ¾ cup pumpkin puree not pumpkin pie filling
- ½ cup milk
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt or to taste
For the Icing
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
For Serving
- vanilla ice cream or whipped topping optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cut each cinnamon roll into 4 pieces and place them in the prepared baking dish.
- In a mixing bowl, whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt.
- Pour the mixture over the cinnamon roll pieces in the baking dish.
- Bake for 25-30 minutes, or until the center is set and the top is golden brown.
- While the casserole bakes, mix confectioners’ sugar with cream or milk to make the icing.
- Drizzle the icing over the warm casserole before serving. Serve with vanilla ice cream or whipped topping if desired.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave before serving.