Heavenly Pumpkin Cinnamon Roll Casserole

by Isabella Reed Published: July 26, 2025

Oh my gosh, you HAVE to try this Pumpkin Cinnamon Roll Casserole—it’s like fall hugged your breakfast and dessert all at once! I swear, the first time I made this, my family went absolutely wild for it. Picture this: gooey cinnamon rolls swimming in a rich pumpkin custard, all baked together into one irresistible dish. It’s the kind of recipe that makes weekend mornings feel special (but secretly takes almost no effort). Whether you’re feeding a crowd or just treating yourself, this casserole is guaranteed to disappear fast. Trust me, once you smell that cinnamon-pumpkin goodness baking, you’ll understand why this became my most-requested recipe!

Why You’ll Love This Pumpkin Cinnamon Roll Casserole

Listen, this isn’t just any breakfast dish—it’s basically happiness baked into a 9×13 pan. Here’s why it’s about to become your new obsession:

Effortless magic: We’re starting with refrigerated cinnamon rolls (no shame!) and transforming them into something extraordinary with just 10 minutes of prep.
That pumpkin hug: The custardy pumpkin mixture seeps into every nook of those cinnamon rolls, making each bite moist and packed with cozy fall flavor.
Crowd-pleaser alert: I’ve served this at everything from Thanksgiving brunch to casual game days—it always disappears before I can grab seconds.
Best of both worlds: It’s dessert masquerading as breakfast (or breakfast sneaking into dessert time—I won’t tell).
Scent of the season: Your kitchen will smell like a pumpkin spice candle factory (in the best possible way) while it bakes.

Seriously, if fall had a signature dish, this would be it. The way the warm cinnamon mingles with that creamy pumpkin custard? Absolute perfection.

Ingredients for Pumpkin Cinnamon Roll Casserole

Okay, let’s talk ingredients—this is where the magic starts! I’ve made this casserole so many times I could probably do it in my sleep, but trust me, sticking to these exact ingredients makes all the difference. Here’s what you’ll need:

Two 8-count tubes refrigerated cinnamon roll dough (with icing!) – Don’t skip the icing packets! We’ll use them later for that perfect sweet drizzle.
3 large eggs – These are the backbone of our custardy pumpkin mixture.
¾ cup pure pumpkin puree (NOT pumpkin pie filling) – This is crucial! The pie filling has added sugars and spices that’ll throw off our balance.
½ cup milk – Whole milk gives the richest texture, but any milk works in a pinch.
½ cup packed light brown sugar – Pack it in there good—this adds that caramel-y depth.
¼ cup granulated sugar – Just enough to balance the pumpkin’s earthiness.
1 tablespoon pumpkin pie spice – My secret? I usually add an extra pinch because I’m extra like that.
2 teaspoons vanilla extract – The good stuff, please! It makes all the difference.
1 teaspoon cinnamon – Because you can never have too much cinnamon in life.
¼ teaspoon salt – Just a pinch to make all the flavors pop.
1 cup confectioners’ sugar – For that dreamy icing drizzle.
2 tablespoons cream or milk – To thin the icing to perfection.

Optional but highly recommended: A scoop of vanilla ice cream or dollop of whipped cream when serving—because why not make it extra special?

Equipment You’ll Need

Don’t worry—you probably already have everything you need for this casserole in your kitchen! Here’s the short and sweet list of essentials:

9×13-inch baking dish – The perfect size to fit all those glorious cinnamon roll pieces in one cozy layer.
Mixing bowls – One for whisking the pumpkin custard mixture, another for the icing.
Whisk – To blend your pumpkin mixture smoothly (no lumps allowed!).
Measuring cups and spoons – For perfectly balanced sweetness and spice.
Sharp knife or kitchen shears – To quickly quarter those cinnamon rolls.

That’s it! No fancy gadgets required—just good old-fashioned baking magic.

How to Make Pumpkin Cinnamon Roll Casserole

Okay, let’s get baking! I promise this pumpkin cinnamon roll casserole comes together so easily you’ll be shocked at how impressive it looks coming out of the oven. Follow these simple steps and you’ll have a breakfast (or dessert!) masterpiece in no time.

Step 1: Prep the Cinnamon Rolls

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your baking dish and give it a good greasing – I like to use butter or non-stick spray for this. Now for the fun part: take those cinnamon roll tubes and POP! – that satisfying sound never gets old.

Unroll the cinnamon rolls (but keep those icing packets safe – we’ll use them later!) and cut each one into quarters. I like to use kitchen shears for this because it’s faster, but a sharp knife works great too. Just toss those quartered pieces right into your greased baking dish, scattering them evenly. Don’t worry about being perfect here – the rustic look is part of the charm!

Step 2: Make the Pumpkin Mixture

Now for the magic potion that makes this pumpkin cinnamon roll casserole so special! Grab a big mixing bowl and crack in those eggs, giving them a good initial whisk to break them up. Add in your pumpkin puree (remember – not pie filling!), milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and that pinch of salt.

Here’s my pro tip: whisk the wet ingredients first, then sprinkle in the dry ones to prevent clumping. Mix until everything is beautifully combined, but don’t go overboard – we’re not making bread here! A few small lumps are totally fine. The mixture should be smooth but still have some body to it – kind of like a thin pancake batter.

Step 3: Assemble and Bake

This is where the transformation happens! Slowly pour that gorgeous pumpkin mixture over your waiting cinnamon roll pieces. You’ll want to cover all the pieces evenly – I like to use a rubber spatula to gently nudge any dry spots so they get coated. Don’t stir! Just let the liquid seep down naturally between the rolls.

Pop that beautiful dish into your preheated oven and set your timer for 25 minutes. About halfway through, I like to rotate the pan 180 degrees for even baking. When there’s about 5 minutes left, peek in – the casserole should be puffed up slightly and the edges should be golden brown. The real test? A toothpick inserted near the center should come out mostly clean (a few moist crumbs are perfect!). If it needs more time, add 3-5 minutes, but don’t overbake or you’ll lose that amazing custardy texture.

Step 4: Add the Icing and Serve

While your pumpkin cinnamon roll casserole is cooling slightly (about 5 minutes – trust me, this wait is torture but necessary!), let’s make that icing. Empty those saved icing packets into a bowl and add the confectioners’ sugar and cream or milk. Whisk until smooth – you want it thick enough to hold its shape but thin enough to drizzle beautifully.

Now the best part – artfully drizzle that icing over your warm casserole. I like to do a zigzag pattern first, then a few random swirls for good measure. Serve immediately while it’s still warm – the contrast between the cool icing and warm casserole is heavenly. If you’re feeling extra (and why wouldn’t you be?), add a scoop of vanilla ice cream or dollop of whipped cream on top. Watch how fast this disappears – I guarantee there won’t be leftovers!

Tips for Perfect Pumpkin Cinnamon Roll Casserole

After making this casserole more times than I can count (my neighbors start asking for it as soon as the leaves change!), I’ve picked up some foolproof tricks to make sure yours turns out amazing every time:

The pumpkin matters: That “pure pumpkin puree” label is crucial—pie filling has added sugars and spices that’ll throw off the whole balance. Libby’s is my go-to!
Spice it your way: Love that pumpkin spice kick? Add an extra ¼ teaspoon. Making it for kids? Cut back a smidge—the cinnamon rolls already have plenty of flavor.
Watch the clock: Set that timer! Overbaking is the enemy here—you want it just set with a slight jiggle in the center when you pull it out (it keeps cooking as it cools).
Serve it hot: This casserole is at its absolute best fresh from the oven when that icing melts into all the nooks and crannies.
Let it rest: Resist cutting for 5 minutes after baking—this helps the custard set so you get perfect slices instead of a delicious mess.

Oh! One last thing—always save that extra icing packet from the cinnamon rolls. When I’m feeling fancy, I’ll mix it with the powdered sugar icing for double the drizzle power!

Variations and Substitutions

Listen, I know we all have those days when we’re missing an ingredient or need to tweak things for dietary needs—no worries! This pumpkin cinnamon roll casserole is super flexible. Here are my favorite swaps that still deliver amazing results:

Dairy-free? Almond milk or oat milk works beautifully in place of regular milk—just make sure it’s unsweetened.
Gluten-sensitive? Many brands now make gluten-free cinnamon roll dough (Annie’s makes a great one!)—just check that icing packet is GF too.
Want extra texture? Toss in ½ cup chopped pecans or walnuts before baking, or mix in some plump raisins for little bursts of sweetness.
Egg-free option: Replace each egg with ¼ cup applesauce—it changes the texture slightly but still tastes delicious.
Extra protein boost: Stir in ½ cup vanilla protein powder to the pumpkin mixture—just add an extra splash of milk to keep it pourable.

The best part? This recipe welcomes experimentation—my cousin adds a layer of cream cheese between the rolls and pumpkin mixture, and honestly? Genius move.

Storage and Reheating

Now, I know the idea of leftovers seems unlikely with something this delicious, but just in case you manage to save some, here’s how to keep it tasting fresh:

Fridge: Cover tightly with plastic wrap or transfer to an airtight container—it’ll keep for about 2 days (though the texture’s best on day one).
Reheating: For single servings, 30 seconds in the microwave works, but for that fresh-baked feel, pop it in a 350°F oven for 5-7 minutes.
Pro tip: Wait to add any extra icing until after reheating—it’ll melt perfectly all over again!

Fair warning—those stored cinnamon rolls might get a little soggy, but honestly? They’re still so good you won’t mind one bit.

Frequently Asked Questions

I’ve gotten so many questions about this pumpkin cinnamon roll casserole over the years—here are the ones that pop up most often with my tried-and-true answers!

Can I make this ahead? Absolutely! Assemble the whole casserole (without baking) the night before, cover tightly, and refrigerate. In the morning, just pop it in the oven—you might need to add 5-7 extra minutes since it’s starting cold. The icing? Make that fresh!
Does it freeze well? Honestly? Not really. The custard texture changes when frozen, getting a bit rubbery. But here’s my trick—freeze unbaked, then thaw overnight in the fridge before baking. Still not quite as perfect as fresh, but way better than freezing after baking!
Can I use homemade cinnamon roll dough? Of course! Just par-bake your dough about halfway first so it doesn’t get too dense. The refrigerated stuff works so perfectly though—I only bother with homemade when I’m feeling extra ambitious.
Why is my casserole soggy? Two likely culprits—either you overmixed the pumpkin custard (creating too much liquid) or didn’t bake quite long enough. Next time, whisk just until combined and use that toothpick test religiously!
Can I double the recipe? You bet—just use two baking dishes rather than one giant one. The center won’t cook evenly if the dish is too full. Bonus? You get to share one with a neighbor (or keep both for yourself—no judgment here!).

Still have questions? Drop them in the comments—I’m happy to help troubleshoot your pumpkin cinnamon roll adventures!

Nutritional Information

Now listen, I’m no nutritionist, but I know we all like to have a rough idea of what we’re eating! Just remember these numbers can vary based on exactly which brands you use and any tweaks you make to the recipe. Here’s the general breakdown per serving (assuming this makes 8 generous portions):

Calories: About 350 – consider it fuel for all those cozy fall activities!
Sugar: Around 30g (those cinnamon rolls bring the sweetness, but hey – it’s a treat!)
Sodium: Roughly 400mg
Fat: 10g total (4g saturated, 5g unsaturated)
Carbohydrates: 60g (with 2g fiber to balance things out a bit)
Protein: 5g (who knew dessert could pack a little protein punch?)
Cholesterol: 80mg

And psst—if you’re watching certain nutrients, try using reduced-fat cinnamon roll dough or swap in almond milk to lighten things up. But honestly? Sometimes you just gotta enjoy that pumpkin-cinnamon goodness without overthinking it!

Final Thoughts

Seriously, you NEED to make this pumpkin cinnamon roll casserole ASAP – your future self will thank you! It’s the kind of recipe that turns ordinary mornings into something magical. When you do try it (and I know you will!), snap a pic and tag me. I’d love to see your masterpiece!

Heavenly Pumpkin Cinnamon Roll Casserole