A gooey, pumpkin-spiked breakfast casserole that tastes like the center of a cinnamon roll—warm, soft, sweet, and full of fall flavor. I make this comforting dish with refrigerated cinnamon roll dough, rich pumpkin puree, and a dreamy icing drizzle that brings it all together. It’s one of those easy bakes that feels fancy but comes together with minimal effort. Pumpkin Cinnamon Roll Casserole

Why You’ll Love This Recipe

I love how this casserole blends the warmth of cinnamon rolls with the richness of pumpkin. It’s incredibly easy to prepare since I use store-bought cinnamon roll dough, yet the end result tastes homemade and indulgent. This dish is perfect for a fall brunch, holiday morning, or just a cozy weekend breakfast. It fills the kitchen with the most amazing aroma and is always a hit with family and guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Two 8‑count tubes refrigerated cinnamon roll dough, with icing
3 large eggs
¾ cup 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 cinnamon
¼ teaspoon salt (or to taste)
1 cup confectioners’ sugar
2 tablespoons cream or milk
Optional for serving: vanilla ice cream or whipped topping

directions

I preheat the oven to 375°F and line a 9×9‑inch pan with foil, then spray it with cooking spray.
I cut each tube of cinnamon roll dough into 9 pieces (cut into 3 strips, then into 3 again), scatter them in the pan, and set aside the icing.
In a bowl, I whisk together eggs, pumpkin puree, milk, both sugars, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.
I pour the pumpkin mixture evenly over the cinnamon roll pieces in the pan.
I warm the reserved icing slightly and drizzle it over the top.
I place the pan on a baking sheet (just in case it bubbles over) and bake for about 40 minutes, until the center is set and golden brown.
While the casserole cools slightly, I whisk together the confectioners’ sugar and cream to make the frosting.
I drizzle the frosting over the top and serve right away—sometimes with a scoop of vanilla ice cream or a cloud of whipped topping.

Servings and timing

This recipe yields 8 generous servings.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: About 1 hour (including a few minutes of cooling and icing)

Variations

I sometimes swap in maple syrup for some of the sugar for a deeper fall flavor.
For extra crunch, I sprinkle chopped pecans or walnuts over the top before baking.
If I want a less sweet version, I skip the final frosting and just use the reserved cinnamon roll icing.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently microwave individual portions until warm—about 30 to 45 seconds. It still tastes amazing, though the texture softens a bit. I don’t recommend freezing, since the dough and custard can get soggy.

FAQs

What kind of pumpkin should I use?

I always use pure pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices added, which would throw off the balance of the recipe.

Can I make this casserole ahead of time?

I can assemble it just a bit ahead and store it in the fridge for an hour or two, but I bake it soon after since the dough and egg mixture don’t sit well for long periods.

Do I have to use both the icing and the frosting?

Nope! If I want to keep things simple or slightly less sweet, I can use just one or the other. The reserved icing from the cinnamon rolls is plenty for some folks.

What size pan should I use?

I stick to a 9×9-inch baking pan. It keeps the casserole thick and gooey. If I double the recipe, I go for a 9×13-inch pan and extend the baking time a bit.

Can I use homemade cinnamon roll dough?

Absolutely. If I have the time and energy, I go for homemade dough. Just make sure it’s fully prepared (risen and ready to bake) before using it in this recipe.

Conclusion

This Pumpkin Cinnamon Roll Casserole is my go-to cozy brunch treat in the fall. It’s rich, indulgent, and ridiculously easy to make. Whether I’m serving it for a family breakfast or bringing it to a holiday gathering, it never fails to impress. The warm spices, pumpkin custard, and soft cinnamon rolls baked into one bubbly dish—what’s not to love?