Description
A cozy and indulgent pumpkin cinnamon roll casserole combining soft cinnamon rolls with a spiced pumpkin custard, topped with a sweet homemade frosting. Perfect for festive brunches or a comforting fall dessert.
Ingredients
Scale
For the Casserole:
- two 8-count tubes refrigerated cinnamon roll dough (with icing)
- 3 large eggs
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt (or to taste)
For the Frosting:
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
Optional for Serving:
- vanilla ice cream or whipped topping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray it with cooking spray to prevent sticking. Set aside.
- Prepare the Cinnamon Rolls: Cut each cinnamon roll tube into 3 even strips, then cut each strip into 3 pieces, totaling 9 pieces per cinnamon roll. Arrange the pieces evenly in the prepared pan, keeping them separated so they don’t stick together as they bake. Set the pan aside along with the icing from the cinnamon roll packaging.
- Make the Pumpkin Custard Mixture: In a medium bowl, whisk together the eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
- Assemble the Casserole: Pour the pumpkin custard mixture evenly over the cinnamon roll pieces in the pan, ensuring all pieces are coated.
- Add the Icing: Drizzle the cinnamon roll icing evenly over the top. If the icing is cold and thick, microwave it for about 10 seconds to soften for easier drizzling.
- Bake the Casserole: Place the baking pan on a baking sheet to catch any overflow. Bake for approximately 40 minutes, or until the center is set and the top is a light golden brown. Once done, remove from the oven and place the pan on a wire rack to cool briefly.
- Prepare the Frosting: In a medium bowl, whisk together the confectioners’ sugar and cream or milk until smooth and pourable.
- Finish and Serve: Drizzle the prepared frosting evenly over the baked casserole. Serve immediately, optionally topped with a scoop of vanilla ice cream or a dollop of whipped topping for extra indulgence.
Notes
- Using pumpkin puree, not pumpkin pie filling, is essential for the right flavor and consistency.
- Line the pan with foil for easy cleanup and to prevent sticking.
- Microwaving the icing briefly makes it easier to drizzle over the casserole.
- Baking on a baking sheet is recommended to catch any overflow from the pan.
- Serve warm with ice cream or whipped topping for a delightful dessert experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole (about 150g)
- Calories: 350
- Sugar: 28g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin cinnamon roll casserole, pumpkin cinnamon rolls, fall dessert, brunch casserole, pumpkin dessert
