Pumpkin Cinnamon Roll Casserole

Notes From My Kitchen

The most important thing I learned when testing this cinnamon roll casserole is to keep an eye on the center. The top can turn golden brown before the pumpkin custard is completely set. If that happens, loosely cover the casserole with foil and continue baking until the middle is done.

It's also good to let the casserole rest for 5 to 10 minutes before serving. The pumpkin custard continues to set as it cools slightly, making the casserole easier to serve while keeping that soft, gooey texture.

Key Ingredients

For complete instructions, see the printable recipe card below.

• Refrigerated Cinnamon Rolls: This is the shortcut that makes this casserole taste great without baking from scratch.
• Pumpkin Puree: Pumpkin puree gives the casserole its signature pumpkin flavor. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
• Heavy Cream: Heavy cream makes the pumpkin custard rich and silky. You can substitute half-and-half for a slightly lighter casserole.
• Cream Cheese: Cream cheese transforms the icing that comes with the cinnamon rolls into a rich, tangy glaze that's the perfect finishing touch.

How to Make Pumpkin Cinnamon Roll Casserole

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.

1 - Slice the Cinnamon Rolls: Open the cinnamon roll packages and set the icing containers aside. Cut each cinnamon roll into roughly 4 pieces. Arrange the pieces evenly in the prepared baking dish.

2 - Make the Pumpkin Custard: In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, melted butter, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.

3 - Mix in the Custard: Pour the pumpkin mixture evenly over the cinnamon roll pieces. Gently toss the pieces with a spatula or spoon just until they're evenly coated. Avoid stirring too vigorously, since the cinnamon roll pieces can break apart.

4 - Add the Toppings: Sprinkle the chopped walnuts over the top, if using. Drizzle with maple syrup, if desired.

5 - Bake the Casserole: Bake uncovered for 35 to 40 minutes, or until the cinnamon rolls are golden brown, the top is puffed, and the center is set. If the top starts getting too brown before the center is done, loosely cover the casserole with aluminum foil and continue baking.

6 - Make the Cream Cheese Icing: Let the included icing sit at room temperature for a few minutes to soften. You can also warm it very briefly, but do not let it get hot. Stir in the cream cheese, add vanilla and cream, then drizzle over casserole after it has cooled for 5 to 10 minutes.

Debi's Top Tips

• Grease the baking dish well. The pumpkin and brown sugar mixture can become sticky around the edges as it bakes.
• Gently coat the cinnamon rolls. Toss the pieces just enough to distribute the pumpkin mixture without breaking apart the dough.
• Watch the center. The casserole is ready when the center is puffed and set, not wet or liquid.
• Use softened cream cheese. Cold cream cheese can leave lumps in the icing.
• Let it rest before serving. A 5 to 10-minute rest allows the pumpkin custard to finish setting.
• Use pumpkin puree, not pumpkin pie filling. They aren't interchangeable in this recipe.

Variations

• Sub Pecans: Swap the walnuts for chopped pecans for a classic fall combination.
• Add Apples: Add ½ cup finely diced apple to the cinnamon roll pieces before pouring over the pumpkin custard.
• Stir in Raisins: Stir in ½ cup raisins for a little extra sweetness and chewy texture.

Serving Ideas

This casserole is delicious with a gingerbread latte, decadent s'mores hot chocolate, a cup of hot coffee, pumpkin spice hot cocoa, or a glass of cold milk. It also makes a beautiful addition to a weekend brunch or holiday breakfast served with million dollar bacon and pimento cheese grits!

Recipe FAQ

Storage Guide

Can this dish be made ahead? For the best texture, I recommend baking the casserole shortly after assembling it. If you assemble it the night before, the cinnamon rolls will absorb more of the pumpkin mixture and the finished casserole may be softer.

Leftovers: Cover the casserole tightly and refrigerate for 3 to 4 days. To reheat individual portions, microwave until warmed through. To reheat the whole casserole, cover it loosely with aluminum foil and warm in a 300°F oven until heated throughout.

Freezing is not recommended because the texture can become softer after thawing.