Pumpkin Cinnamon Roll Casserole
User Reviews
4.5
Pumpkin Cinnamon Roll Casserole
Description
This casserole starts by cutting cinnamon roll dough from tubes into pieces which are scattered in a foil-lined pan. An egg custard is made by whisking eggs with pumpkin puree, milk, brown and granulated sugars, pumpkin pie spice, vanilla extract, cinnamon, and salt, then poured evenly over the cinnamon roll pieces. The included icing is drizzled on top, slightly warmed if needed for easier pouring.
The casserole is baked at 375°F until the custard sets in the center and the surface turns lightly golden. The finished casserole offers soft, spiced cinnamon rolls soaked with pumpkin custard, melding flavors of pumpkin and traditional cinnamon roll spices. Optional vanilla ice cream or whipped topping can be served alongside for added richness and contrast.
Serving this casserole warm offers the best texture and flavor, making it a fitting seasonal dish in autumn brunches or dessert occasions.
Ingredients
- cinnamon roll dough with icing, two 8-count tubes, refrigerated
- 3 egg large
- ¾ cup pumpkin not pumpkin pie filling, puree
- 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 tase
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
- vanilla ice cream optional for serving, or whipped topping
Instructions
- Preheat oven to 375F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.
- Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces total per cinnamon roll. Scatter in prepared pan, separating the pieces from one another because they stick together if you slice them in stacks; set pan and the icing from the packaging aside.
- To a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, salt, and whisk until smooth.
- Evenly pour the mixture over the cinnamon rolls.
- Evenly drizzle the icing. If the icing is cold, heating it in the microwave for 10 seconds will make drizzling easier.
- Place pan on a baking sheet (insurance against overflow and highly recommended) and bake for about 40 minutes, or until the top is set in the center and lightly golden brown. Place pan on a wire rack to cool momentarily while you make the frosting.
- To a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth.
- Evenly drizzle the frosting over the rolls and optionally serve with ice cream or whipped topping. Serve immediately.
Notes
- Store leftovers covered at room temperature for up to 5 days to maintain freshness.
- If the icing is cold, warming it slightly can help with easier drizzling.
- Using pumpkin puree instead of pie filling provides genuine pumpkin flavor without added spices or sweeteners.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 419kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 346mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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