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A serving of warm Pumpkin Cinnamon Roll Casserole drizzled with sweet glaze on a white plate.
Daniel

Pumpkin Cinnamon Roll Casserole

All the cozy flavors of cinnamon rolls meet creamy pumpkin pie in this make-ahead breakfast bake that tastes like fall on a plate.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tubes refrigerated cinnamon roll dough 8-count each, icing reserved
  • 1 cup pumpkin puree not pumpkin pie filling
For the Custard
  • 4 large eggs room temperature
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.25 cup brown sugar packed
  • 1 tsp vanilla extract
  • 1.5 tsp pumpkin pie spice
For the Topping
  • 3 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 0.5 tsp ground cinnamon

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Whisk

Method
 

Prep
  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish with butter or nonstick spray. Open the cinnamon roll tubes and set the icing packets aside for later.
  2. Cut each cinnamon roll into 6 pieces. Scatter half the pieces evenly in the prepared dish. Dollop half the pumpkin puree over the dough in small spoonfuls. Repeat with remaining dough and pumpkin, creating a rustic, uneven layer.
  3. In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla, and pumpkin pie spice until completely smooth and no streaks of egg remain, about 30 seconds.
  4. Pour the custard evenly over the dough and pumpkin. Press down gently with a spatula so all pieces get soaked. Let sit 10 minutes while the oven finishes preheating - this helps the custard absorb.
  5. Stir together melted butter, granulated sugar, and cinnamon. Drizzle over the top. Bake until puffed, golden at the edges, and set in the center when you jiggle the pan, 38 to 42 minutes. A knife inserted near the center should come out with just a few moist crumbs.
  6. Warm the reserved icing in the microwave for 10 to 15 seconds until pourable. Drizzle over the hot casserole. Let cool 5 minutes before serving - it will settle and slice more cleanly.

Notes

Make it the night before: Assemble through the soaking step, cover tightly, and refrigerate up to 12 hours. Add 5 minutes to the bake time if starting cold. For a less sweet version, skip the butter-sugar drizzle and use just the cinnamon roll icing. Leftovers reheat beautifully in a 325 degree oven for 10 minutes - the edges stay crisp while the center stays custardy.