Gooey Pumpkin Cinnamon Roll Bake
This sweet breakfast casserole soft and gooey factor of a Cinnabon cinnamon roll but with pumpkin flavor and flooded with icing. No complaints here. The recipe is so easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough. I’m not always ambitious enough to make scratch pumpkin cinnamon rolls so this recipe is perfect. I used two tubes of refrigerated cinnamon roll dough, chopped it into pieces, poured a pumpkin mixture over the top, baked, and drizzled with icing. Every bite tastes like the coveted center-bite of a cinnamon roll. Pumpkin keeps baked goods moist and it’s a miracle worker here because the rolls are incredibly tender and juicy. Cinnamon rolls aren’t worth the calories if they’re dry and there’s no chance of that with these! The recipe is great for lazy weekend breakfasts, impromptu company, or a special holiday brunch or event. The pumpkin flavor is on the mild side, which is nice if you’re serving this to a mixed group where not everyone “love-loves” pumpkin. I originally posted this recipe in 2016 and I had a fourth grader. It’s 7 years later and now she’s in eleventh grade! Where did the time go? But this is a favorite recipe of hers and my readers alike over the years!
Pumpkin Cinnamon Roll Casserole Ingredients
To make this pumpkin cinnamon roll breakfast casserole, you’ll need:
Refrigerated cinnamon roll dough Eggs Pumpkin puree Milk Light brown sugar and granulated sugar Pumpkin pie spice and cinnamon Vanilla extract Confectioners’ sugar
How to Make Pumpkin Cinnamon Roll Casserole
The pumpkin cinnamon roll bake comes together so quickly! Here are the basic recipe steps:
Can the Casserole Be Made Ahead of Time?
This pumpkin cinnamon roll bake is best enjoyed hot from the oven. You may be able to assemble the casserole and chill until you’re ready to bake, but I haven’t tried that yet and I really don’t recommend it. I imagine you’d need to bake it off within 24 hours of assembling it since the filling contains egg and refrigerated dough is best baked as soon as you pop that can.
Tips for Making Pumpkin Cinnamon Roll Casserole
I used Pillsbury Cinnabon Reduced Fat cinnamon rolls to make this pumpkin cinnamon roll casserole, but use whatever brand and type (regular or reduced fat) you prefer! Note that this recipe calls for pure pumpkin puree and NOT pumpkin pie filling (which is pre-sweetened and contains spices). If you have leftovers of this cinnamon roll breakfast casserole, I recommend gently reheating them in the microwave.
More Pumpkin Breakfast Recipes:
My FAVORITE PUMPKIN RECIPES on my blog! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! The Best Pumpkin Cinnamon Rolls — Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better! Pumpkin Spice Cruffins — What you get when you marry a croissant with pumpkin spice and bake it in a muffin pan! The EASIEST recipe that uses just a handful of convenience ingredients, ready in 20 minutes, and perfect for pumpkin season! Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better! Copycat Starbucks Pumpkin Cream Cheese Muffins — Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese filling! Pumpkin Waffles— These pumpkin waffles are packed with pumpkin spice flavor! They’re super fluffy and are just begging to be drowned in maple syrup! Mini Pumpkin Chocolate Chip Muffins — Easy, no mixer recipe for the softest, moistest, most adorable little muffins! Rich pumpkin flavor and chocolate in every bite! Pumpkin French Toast— This pumpkin french toast is full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven! Oatmeal To-Go Pumpkin Chocolate Chip Muffins – Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy! Pumpkin Blueberry Dutch Baby Pancake – One big oven-baked pancake so there’s nothing to stand around waiting to flip!! The batter is made in the blender making this the EASIEST pancake ever! Originally posted September 16, 2016 and reposted with updated text August 18, 2023.
