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Pumpkin Cinnamon Roll Casserole
4.5 from 315 votes

Pumpkin Cinnamon Roll Casserole

Pumpkin Cinnamon Roll Casserole combines refrigerated cinnamon roll dough pieces baked in a pumpkin-spiced egg custard. The dish is topped with canned icing drizzle before baking, creating softness from the rolls and a rich, spiced custard flavor. Finished with an option of ice cream or whipped topping, it offers a seasonal twist on familiar cinnamon rolls in a baked casserole format suitable for brunch or dessert.

Prep Time
10 mins
Cook Time
40 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 8
Calories: 419 kcal
Course: Breakfast, Bread
Cuisine: American

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

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  1. Preheat oven to 375F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.
  2. 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.
  3. 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.
  4. Evenly pour the mixture over the cinnamon rolls.
  5. Evenly drizzle the icing. If the icing is cold, heating it in the microwave for 10 seconds will make drizzling easier.
  6. 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.
  7. To a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth.
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 419

% 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.