... Print

Pumpkin Cinnamon Roll Casserole

Close-up of a glazed pumpkin cinnamon roll casserole, showcasing its soft texture and icing.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and cozy fall breakfast bake made with canned cinnamon rolls, pumpkin, and warm spices. Perfect for holiday mornings or weekend brunches.

Ingredients

Scale
  • 1 (12.7 ounce) can refrigerated cinnamon rolls with icing
  • 1 cup pumpkin puree
  • 1/4 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Separate the cinnamon rolls and place them in the prepared baking dish.
  3. In a medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and salt until well combined.
  4. Pour the pumpkin mixture evenly over the cinnamon rolls in the baking dish.
  5. Drizzle the melted butter over the pumpkin mixture. Sprinkle with chopped pecans, if using.
  6. Bake for 20-25 minutes, or until the cinnamon rolls are golden brown and cooked through.
  7. Remove from oven and let cool slightly. Drizzle with the included cinnamon roll icing before serving.

Notes

  • For a make-ahead option, assemble the casserole the night before, cover, and refrigerate. Bake in the morning, adding a few extra minutes to the baking time.
  • Serve warm with coffee or tea. This casserole is also delicious as a cozy dessert.
  • Consider this recipe when planning your holiday brunch, it’s a crowd-pleaser.
  • If you enjoy this, you might also like exploring meal planning services for easy weeknight dinners.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-cinnamon-roll-casserole/

1 Shares
Tweet
Pin1
Share