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Pumpkin Cinnamon Roll Casserole

A warm and comforting casserole made with canned cinnamon rolls and flavored with pumpkin and spices, baked to perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Breakfast, Brunch
Cuisine: American, Fall
Calories: 330
Ingredients Method Notes

Ingredients
  

Cinnamon Roll Base
  • 2 tubes Refrigerated cinnamon roll dough, two 8-count tubes, icing packets included
  • 3 large Large eggs
  • ¾ cup Pure pumpkin puree, not pumpkin pie filling
  • ½ cup Milk
  • ½ cup Light brown sugar, packed
  • ¼ cup Granulated sugar
  • 1 tablespoon Pumpkin pie spice
  • 2 teaspoons Vanilla extract
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Salt
Frosting
  • 1 cup Confectioners' sugar
  • 2 tablespoons Heavy cream or milk, for the frosting

Method
 

Prepare the Oven and Baking Pan
  1. Preheat your oven to 375°F and line a 9x9-inch baking pan with foil, spraying it generously with cooking spray.
Cut the Cinnamon Rolls
  1. Open both tubes of cinnamon roll dough and set the icing packets aside. Cut each roll into three strips, then cut each strip into nine bite-sized pieces. Scatter the dough pieces evenly in the prepared baking pan.
Make the Pumpkin Custard
  1. In a medium mixing bowl, whisk together the eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
Combine and Bake
  1. Pour the pumpkin custard evenly over the dough pieces in the pan and drizzle the reserved icing over the top. Place the baking pan on a rimmed baking sheet and bake for 40 minutes, until the top is golden and the center feels set.
Make the Frosting
  1. While the casserole cools, mix the confectioners' sugar with the cream or milk until smooth. Let the casserole rest for about 10 minutes before drizzling the frosting on top.

Notes

For best results, use pure pumpkin puree and allow the casserole to cool slightly before frosting to avoid melting.