Print

Easy Pumpkin Spice Cinnamon Roll Breakfast Casserole

pumpkin spice cinnamon roll breakfast casserole - featured image
Print Recipe

A quick and easy breakfast casserole made with canned cinnamon rolls and pumpkin puree, baked into a soft, pillowy, and golden-brown dish with a pumpkin-spiced cream cheese icing. Perfect for fall mornings and holiday brunches.

Ingredients

Scale
  • 2 tubes (12.4 oz each) canned cinnamon rolls (e.g., Pillsbury Grands!)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup heavy cream
  • 3 large eggs, room temperature
  • ¼ cup packed brown sugar (light or dark)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons melted butter (for greasing dish and drizzling)
  • Optional: ½ cup chopped pecans, coarse sugar, or dried cranberries for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
  2. Open both tubes of cinnamon rolls. Set the icing packets aside. Cut each cinnamon roll into quarters using kitchen shears or a knife. Scatter the pieces evenly in the prepared dish in a mostly single layer.
  3. In a large mixing bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth (about 30 seconds).
  4. Pour the pumpkin custard evenly over the cinnamon roll pieces. Gently press down with a spatula to help the rolls absorb the liquid. Let sit for 5 minutes.
  5. In a small bowl, combine the reserved icing packets with 2 tablespoons of pumpkin puree and ¼ teaspoon pumpkin pie spice. Stir until smooth. If too thick, microwave for 10 seconds.
  6. Drizzle about half of the pumpkin icing over the casserole in a zigzag pattern. Reserve the rest for serving.
  7. Bake for 25 minutes. Check the casserole; if the top is browning too fast, loosely cover with aluminum foil. Continue baking for another 10-15 minutes, until the center is firm to the touch and a knife inserted in the middle comes out clean (internal temperature should reach 190°F/88°C).
  8. Let the casserole cool in the dish for 10 minutes. Drizzle the remaining pumpkin icing over the top. Serve warm.

Notes

For best results, use room temperature ingredients. Do not over-soak the rolls—5 minutes is ideal. If your oven runs hot, reduce temperature to 325°F (160°C) and add 5-10 minutes. Cover with foil halfway through to prevent over-browning. Double the icing for extra. For a make-ahead option, assemble without icing, refrigerate overnight, and add 10 minutes to baking time. Freezes well for up to 3 months (add fresh icing after reheating).

Nutrition

Keywords: pumpkin spice, cinnamon roll, breakfast casserole, fall breakfast, easy breakfast, holiday brunch, pumpkin, cinnamon rolls, casserole

Find it online: https://evadinnerideas.com/easy-pumpkin-spice-cinnamon-roll-breakfast-casserole/