Pumpkin Cinnamon Roll Casserole

5 from 1 vote

Pumpkin Cinnamon Roll Casserole

Pumpkin Cinnamon Roll Casserole brings two fall favorites together in one cozy breakfast. Soft, gooey cinnamon rolls are baked in a rich pumpkin custard, then topped with a sweet cream cheese icing.

Prep Time10

Cook Time40

Resting Time10

Total Time1

Course: Breakfast and Brunch

Cuisine: American

Servings: servings

Calories: 159kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Cinnamon Rolls

2 cans refrigerated cinnamon rolls with icing (12.4 oz each)
1 cup pumpkin puree
4 large eggs
½ cup heavy cream
¼ cup packed brown sugar
2 Tablespoons butter
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped walnuts optional
2 Tablespoons maple syrup optional

Icing

1 can premade icing that comes with the cinnamon rolls
2 oz softened cream cheese
1 to 2 tablespoons milk or heavy cream
½ teaspoon vanilla

Instructions

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

Notes

Gently toss the cinnamon roll pieces with the pumpkin mixture just until evenly coated.
Avoid stirring or tossing too hard, which can cause the dough pieces to break apart.
Greasing the pan is very important. The brown sugar and pumpkin mixture can get sticky around the edges.
Make sure to use softened cream cheese. Cold cream cheese will not mix as well, causing you to have lumps in the icing.
When adding milk to the icing, gradually add it in. It is much easier to thin icing than to fix icing that is runny.
Let the casserole sit for 5-10 minutes before serving. The pumpkin custard continues to set, and the casserole becomes easier to serve.
Make sure you are using pumpkin puree, not pumpkin pie filling. There is a big difference between the two.

Nutrition