Enjoy a cozy fall breakfast with this Pumpkin Cinnamon Roll Casserole!
Made with refrigerated cinnamon rolls, pumpkin puree, and warm spices, this easy-to-make dish is perfect for fall mornings or weekend brunches.
Be sure to check out our collection of mouthwatering cinnamon roll recipes that are perfect for breakfast, brunch, or a cozy dessert. From classic rolls to creative twists, there's something for everyone!
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This sweet breakfast casserole is a must-try for a cozy fall breakfast or comforting dessert that the whole family will love.
Its warm flavors make it an ideal way to start the day or indulge in a sweet treat.
Feel free to make this recipe your own by checking out the recipe substitutions and variations paragraph listed after the ingredients photo for inspiration and ideas!
Looking for more Easy Breakfast Ideas perfect for Fall? Try my Pumpkin Chocolate Chip Muffins, or Pumpkin Glazed Donuts with Crumb Topping. Yum!
Table of Contents
- Prep Ahead Tips
- Wake Up to Amazing Cinnamon Rolls!
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Top Tip
- Quick Tip
- Baking Instructions
- Before you Begin!
- Recipe FAQ
- Storage and Reheating Instructions
- More Breakfast Casserole Recipes you'll Love!
- 📖 Recipe Card
- 💬 Comments
Prep Ahead Tips
Overnight Tips: Prepare the casserole the night before and store it in the refrigerator. Cover with foil, and refrigerate. The next morning, allow the casserole to sit at room temperature for about 15 minutes before placing it in the preheated oven. Be sure to follow the baking directions listed in the recipe card below.
Early Morning Tips: Bake this casserole before your company arrives or your family wakes up. Right before serving, place the casserole in the microwave and warm it up for about one to two minutes. Then heat the icing and drizzle on top.
Wake Up to Amazing Cinnamon Rolls!
Check out my Deliciously Simple Cinnamon Roll Digital Cookbook for even more easy cinnamon roll recipes.
Whether it's for a holiday, weekend family brunch or a quick school morning breakfast, your family will love these easy-to-make recipes!
🛒Helpful Kitchen Tools
OXO Good Grips 2-Cup Squeeze & Pour SiliconeMore InformationPyrex Easy Grab Glass Food Bakeware and StorageMore InformationPyrex Portables Glass Food Bakeware and Storage ContainersMore InformationThe Pioneer Woman Classic Charm Kitchen Towel SetMore InformationThe Pioneer Woman Baking Dish Spring Bouquet 2-PieceMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Sprinkle in chocolate chips or chopped nuts like walnuts or pecans.
- For a different fall flavor, swap out the pumpkin for an apple puree or sweet potato puree. Check out my recipe for Cinnamon Roll Casserole with Apple Pie Filling.
- If you don't have any on hand, you can make your own Pumpkin Pie Spice Blend.
- Half and half or heavy cream can be used in place of the evaporated milk. Use the same amount called for in the recipe.
- Not a pumpkin fan? Try my classic Cinnamon Roll Casserole instead.
Step-by-Step Instructions
Step 1: Add cut up cinnamon rolls to a casserole dish sprayed with nonstick spray.
Top Tip
Use a pizza cutter to help you cut the cinnamon rolls into even pieces!
Step 2: Mix together pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice until smooth.
Step 3: Pour the pumpkin mixture over the cinnamon rolls, and cover the dish with foil.
Quick Tip
To make it easy to pour, heat the icing in the microwave for 10-20 seconds. My secret to perfect icing drizzles? These flexible silicone measuring cups!
Baking Instructions
Step 4: Bake at 375°F for 10-15 minutes until golden brown. Let the casserole rest for about 5-10 minutes, then add the icing that came with the cinnamon rolls on top.
Before you Begin!
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Recipe FAQ
To view the answer, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can save some of the dough for later; however it will only last for a day or two in the refrigerator. After that, it might lose its texture and rise.
Refrigerate immediately after opening the can. Tightly wrap the the unused dough in plastic wrap or in an airtight container to keep from drying out.
These are designed to be "ready-to-bake" and have already undergone a proofing process.
Letting them rise further might result in overly puffy or misshapen rolls. It's best to follow the baking instructions on the package for optimal results.
Storage and Reheating Instructions
Refrigerate: After the casserole has cooled, transfer to an airtight container and refrigerate for 3-4 days.
Freezer: Freeze leftovers for 1-2 months. Add to an airtight container or wrap tightly to prevent freezer burn.
Thaw and Reheat: To reheat, thaw in the refrigerator overnight and bake in the oven 10-15 minutes until heated through, or microwave individual servings for about 30 seconds.
More Breakfast Casserole Recipes you'll Love!
- Check out my other recipe for Breakfast Casserole with Cinnamon Rolls and Sausage. - recipe coming.
- Or you might enjoy this recipe for Apple Cinnamon Bun Breakfast Casserole.
📖 Recipe Card
Pumpkin Cinnamon Roll Casserole
Video
Ingredients
- 2 (8 count) tubes refrigerated cinnamon rolls
- 1 cup pumpkin puree
- 1 (5 ounce) can evaporated milk
- ½ cup brown sugar
- 3 eggs
- 2 teaspoons pumpkin spice
Method
- Preheat the oven to 375°F and spray a 9x13 baking dish with nonstick cooking spray.
- Remove the cinnamon rolls from the package and set the icing aside. Cut each cinnamon roll into six pieces and place the pieces in an even layer in a baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice. Stir until smooth.
- Pour the pumpkin mixture over the top of the cinnamon rolls.
- Cover the pan with foil and bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 to 15 minutes, until the cinnamon rolls are golden brown.
- Allow the casserole to rest for 5 to 10 minutes, then drizzle the cinnamon roll icing over the top before serving.
Donna @ Modern on Monticello says
I always enjoy seeing your recipes at the party. For this one I already have a can of pumpkin in the pantry ready for me to try it. Thanks for sharing and this post will be a feature this week. #HomeMattersParty