Name: Pumpkin Cinnamon Roll Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Ingredients: 2 8-count cans cinnamon rolls; 1 cup pumpkin puree; 1 5-ounce can evaporated milk; ½ cup brown sugar; 3 eggs; 2 teaspoons pumpkin spice

In our family, this is not only pumpkin season- it’s cinnamon roll season! Not only are they our Thanksgiving and Christmas breakfast but sometimes we make them on random weekend mornings too. While we love cinnamon rolls on their own, sometimes we like to make them extra special- like with this easy recipe for Pumpkin Cinnamon Roll Casserole!

This casserole is the best pumpkin cinnamon rolls dish out there- it’s made with warm cinnamon, rich brown sugar, and of course the seasonal must-have pumpkin pie spice! Together they make one delicious recipe that your whole family will be asking for all the time- and you won’t even mind, because it’s super easy to make! {That’s one of my favorite things about this recipe!}

Keep reading to find out how to make this easy breakfast recipe, how you can customize it to make it your own, and even some tips on what to serve with it for a full meal.

What does Pumpkin Cinnamon Roll Casserole taste like?

I’m sure you’ve had cinnamon rolls before, so start with that flavor in mind. Now add the deep, rich flavor of pumpkin puree {not too sweet like pumpkin pie filling!} and the perfect blend of cinnamon and spice to cut through all that rich sweetness. Then, add a little drizzle of icing on top to bring it all together!

This rich, sweet and cinnamony dish is perfect for anyone who likes fall flavors- especially those pumpkin lovers!

Is Pumpkin Cinnamon Roll Casserole more of a breakfast or a dessert dish?

While this dish is definitely sweet enough to be served as a dessert dish, you can serve it for breakfast, too! It’s sweet but not TOO sweet, so it’s a great way to start your day. It would make for a delicious addition to a weekend brunch menu or a special occasion breakfast. It really is the perfect fall breakfast to enjoy for any reason- even just because!

What occasions is this casserole best suited for?

If you’re not in the habit of making a big breakfast on the weekends, there are plenty of other opportunities to enjoy this delicious dish! This would be a great breakfast for Thanksgiving or the holidays, a sweet way to kick off Halloween, a great brunch dish, a sweet dish to bring for a potluck, or even a delicious picnic treat. No matter what the reason, this will be a fall favorite delicious treat for sure.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! Canned pumpkin puree is much easier as it’s prepared for you and contains all the pumpkin flavor, but you can definitely use fresh pumpkin if you’d prefer. Here’s how to do that:

Choose a small to medium sized pumpkin, usually called a pie pumpkin or sugar pumpkin.
Preheat your oven to 375 degrees. Cut the pumpkin in half and scoop out the seeds and stringy flesh.
Place the pumpkin halves, cut side down, on a parchment paper lined baking sheet.
Roast the pumpkin for about 45-60 minutes, until the flash is soft and can be easily pierced with a fork.
Let cool until it’s able to be handled. Scoop out the cooked flesh from the skin using a spoon or a knife {be careful!}
Puree the flesh in a food processor or blender until smooth. If it’s too thick, add a tiny bit of water until it’s the consistency you’d like.
To use in the recipe, use the same amount of your fresh puree as the recipe calls for canned puree.

How can I prevent the casserole from becoming too soggy or too dry?

There are some easy steps you can take to make sure the texture of your casserole comes out perfectly!

Be sure to drain your pumpkin puree if using canned, and be sure to get the right consistency if you made your own. Pour the pumpkin mixture over the entire casserole evenly to avoid some spots being overly saturated and some dry.

Be sure to cover the casserole for the majority of the baking as described to keep it from drying out, but uncover it at the end to allow it to crisp up a bit.

Make sure to mind your times- make sure to bake it until it’s fully done {check with a toothpick} and allow it to cool and rest for about 5-10 minutes. And finally, wait to add the icing until just before serving so it doesn’t soak in and make the casserole soggy.

Can I add nuts or other toppings to this casserole?

Yes, definitely! Feel free to make this your own and experiment with other ingredients. Some that pair especially well with the fall flavor of this dish include:

Chopped Nuts {especially if you sprinkle pecans or walnuts on top!}
Raisins or Dried Cranberries
Chocolate Chips
Streusel Topping
Citrus Zest
Crushed Graham Crackers
Whipped Cream
Maple Syrup

What can I serve alongside this casserole to make a complete meal?

What you serve with this meal will depend on when you’re serving it, but here are some suggestions!

Brunch menu: Pumpkin Cinnamon Roll Casserole, Fresh Fruit Salad, Yogurt Parfait, Scrambled Eggs and Bacon or Sausage

Picnic menu: Pumpkin Cinnamon Roll Casserole, Avocado Toast, Fruit Juice or Smoothie, Fresh Fruit

Can I make this ahead of time and reheat it?

Sure! Assemble the casserole up to the point just before baking it, including covering it with foil, and then stick it in the fridge. You can leave it there for up to 24 hours before baking- which makes this a great make-ahead breakfast that you can prep the night before a big occasion like Thanksgiving, Christmas, or any other otherwise busy morning and make the next day. Just don’t forget to add the icing after you bake it!

How long does this Pumpkin Cinnamon Roll Casserole stay fresh once it’s baked? How do I store leftovers?

At room temperature, this casserole will stay good for just a few hours. Beyond that, I’d recommended refrigerating leftovers for up to 3-4 days.

Need more time? Store leftovers in the freezer for up to 2-3 months! Wrap portions tightly in plastic wrap or foil and put it in a freezer bag or use an airtight container. Thaw in the fridge and reheat to enjoy!

What supplies do you need to make Pumpkin Pie Cinnamon Roll Casserole?

To make this Pumpkin Cinnamon Roll Bake, you’ll need:
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Step by Step Guide

Ready to bake? Grab the printable recipe card at the bottom of this post and come back here to get started!

Preheat oven to 375 degrees F and spray a 9×13 baking dish with nonstick cooking spray

In a large bowl, whisk together the egg mixture- pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice seasoning. Stir until smooth.

Remove the cinnamon rolls from the package and set the icing aside. Cut each piece of cinnamon roll dough into six pieces and place the pieces in an even layer in the baking dish

Pour the pumpkin mixture over the top of the cinnamon roll pieces

Cover the pan with aluminum foil and bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cinnamon rolls are golden brown

Allow the casserole to rest for 5-10 minutes, then drizzle the cinnamon roll icing over the top of the warm rolls before serving for a sweet end result!

Hungry for More?

Want more delicious Pumpkin recipes? Try these:

Want more Cinnamon Roll and Other Favorite Breakfast Recipes? Try these:

Oh, and don’t miss the recipe for these Pumpkin Rolls!

Pumpkin Cinnamon Roll Casserole

Yield: 12

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This Pumpkin Cinnamon Roll Casserole is the ultimate blend of warm spices, gooey cinnamon rolls, and a touch of pumpkin magic. Whether you're hosting a brunch or simply craving a sweet treat, this recipe will steal the show!

Ingredients

2 8-count cans cinnamon rolls
1 cup pumpkin puree
1 5-ounce can evaporated milk
½ cup brown sugar
3 eggs
2 teaspoons pumpkin spice

Instructions

Preheat oven to 375 degrees F and spray a 9x13 baking dish with nonstick cooking spray
In a large bowl, whisk together the egg mixture- pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice seasoning. Stir until smooth.
Remove the cinnamon rolls from the package and set the icing aside. Cut each piece of cinnamon roll dough into six pieces and place the pieces in an even layer in the baking dish
Pour the pumpkin mixture over the top of the cinnamon roll pieces
Cover the pan with aluminum foil and bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cinnamon rolls are golden brown
Allow the casserole to rest for 5-10 minutes, then drizzle the cinnamon roll icing over the top of the warm rolls before serving for a sweet end result!