Pumpkin Cinnamon Roll Casserole: Cozy Fall Breakfast in One Pan

The first time I made pumpkin cinnamon roll casserole, the kitchen was alive with the sounds of autumn—leaves tapping the window, my daughter’s laughter echoing from the living room, and the comforting hum of the oven preheating. It was one of those chilly October mornings when you want something extra cozy, but you don’t have the energy (or patience) for fussy doughs.

I’d just returned from a local pumpkin patch, arms full of gourds and heart full of nostalgia for the cinnamon rolls my grandmother used to make every Sunday. But instead of rolling and rising, I reached for those trusty tubes of refrigerated cinnamon roll dough—a shortcut she would have giggled about—and let the pumpkin do the heavy lifting.

What surprised me was how this simple pumpkin cinnamon roll casserole brought everyone to the table before I even called them. The aroma of cinnamon, brown sugar, and pumpkin pie spice drifted through the house, promising a gooey, golden breakfast that tasted like the very best part of a cinnamon roll—the soft, melty center. I watched as my family gathered, coffee mugs in hand, eager for that first bite. There’s something about the combination of pumpkin puree and warm spices that feels like a hug from the inside out. It reminded me that baking doesn’t have to be complicated to be memorable, and sometimes the best recipes come from a blend of old traditions and new shortcuts.

Now, this pumpkin cinnamon roll casserole is our unofficial kickoff to fall. It’s the dish I make when overnight guests arrive, or when we want a sweet treat after raking leaves (and before tackling a batch of pumpkin oatmeal cookies). Each time, I marvel at how effortlessly it comes together—just a few pantry staples, a quick whisk, and a drizzle of icing. It’s the kind of recipe that invites you to linger at the table, sharing stories and savoring every sticky, spiced bite. That’s the real magic: a casserole that’s as easy to make as it is to love, turning any morning into a celebration of autumn’s best flavors.

How To Make It

(Mix & Ingredients)

Making pumpkin cinnamon roll casserole is as inviting as it sounds, and you don’t need any fancy equipment—just a big bowl, a sharp knife, and a 9×9-inch baking pan. Start by grabbing those two tubes of refrigerated cinnamon roll dough (the kind that pop open with a satisfying thud—my childhood kitchen soundtrack). Slice each cinnamon roll into 9 bite-sized pieces. This makes for those irresistible, gooey centers in every forkful. Scatter the pieces evenly in your prepared pan, making sure they’re not stacked or squished together. This helps them bake up with beautifully distinct layers, each one ready to soak up the pumpkin goodness.

Now for the heart of the casserole: the pumpkin custard mix. In a medium bowl, whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, an

d just a pinch of salt. The pumpkin puree should be pure pumpkin, not the sweetened pie filling—trust me, you want to control the sugar and spice yourself. Whisk until smooth and velvety; it’ll smell like autumn in a bowl. Pour this mixture evenly over the cinnamon roll pieces, making sure every nook gets a little love. Drizzle the icing that came with the rolls over everything. If it’s a bit stiff, a quick zap in the microwave (about 10 seconds) will make it pourable and glossy.

Once your pan is prepped, set it on a baking sheet—this prevents any sticky overflow from turning your oven into a caramelized disaster zone. Bake at 375°F for about 40 minutes, until the top is set and golden, but still soft underneath. While it cools just slightly, whip up a simple glaze of confectioners’ sugar and cream. Drizzle it generously over the warm casserole. The result? Every bite is plush, rich, and perfectly spiced. For an extra treat, top with vanilla ice cream or whipped cream. It’s a fall breakfast that tastes like dessert, and if you’re craving more cozy bakes, check out my [Apple Cinnamon Bread Pudding] or [Classic Pecan Sticky Buns] for your next brunch.

Make-Ahead & Storage

One of my favorite things about this pumpkin cinnamon roll casserole is how beautifully it fits into a busy fall schedule. If you’re hosting brunch, wrangling sleepy kids, or just want a cozy breakfast ready to pop in the oven, this recipe has your back. You can assemble the casserole the night before, cover it tightly with foil or plastic wrap, and let it chill in the fridge overnight. In the morning, simply uncover and bake as directed—no need to adjust the bake time unless your dish is very cold (add a few extra minutes if needed). This not only saves precious morning minutes, but also allows the cinnamon roll pieces to soak up that spiced pumpkin custard for extra gooey, flavorful bites.

If you find yourself with leftovers (which, let’s be honest, is rare in my house), pumpkin cinnamon roll casserole stores well for a few days. Once cooled to room temperature, cover the pan tightly or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. To reheat, pop individual servings in the microwave for 20–30 seconds, or warm larger portions in a 300°F oven until soft and steamy. The texture stays plush and tender, and the flavors meld even more overnight—think of it as a bonus treat for Tuesday’s breakfast or an after-school snack.

You can even freeze this casserole, though I recommend doing so before adding the final layer of homemade icing. Let the baked, cooled casserole rest in the freezer (wrapped well) for up to 2 months. Thaw overnight in the fridge, then reheat and finish with a fresh drizzle of icing. If you love make-ahead breakfasts, you might also enjoy my Apple Pie Baked Oatmeal or Overnight French Toast Bake for more cozy mornings. With just a little planning, your pumpkin cinnamon roll casserole will deliver warm, gooey comfort whenever you crave it.

Best Ingredients & Party Variations

When it comes to making the best pumpkin cinnamon roll casserole, starting with quality ingredients makes all the difference. I always reach for refrigerated cinnamon roll dough—it’s the secret to those plush, gooey bites that mimic the very center of a classic cinnamon roll. Don’t forget to use the icing that comes with it! For the pumpkin, stick with pure pumpkin puree (not pumpkin pie filling) to control the sweetness and spice. Fresh eggs, whole milk, and a generous dose of pumpkin pie spice tie everything together, while both brown and granulated sugar add depth and that signature caramel warmth. If you’re feeling adventurous, swap the milk for half-and-half for an even richer custard, or try a splash of maple syrup for a subtle, woodsy note.

Pumpkin cinnamon roll casserole is a natural crowd-pleaser, but it also adapts beautifully for parties and brunches. Hosting a fall breakfast? Double the recipe and bake it in a 9×13-inch dish—just add 5-10 minutes to the bake time and keep an eye out for that golden top. For a festive twist, sprinkle chopped toasted pecans or walnuts over the casserole before baking; they add a lovely crunch against the soft rolls. If you want to lean into the pumpkin spice theme, a handful of white chocolate chips or a swirl of cream cheese can make the casserole feel extra special. For a Friendsgiving brunch, I love serving this alongside a batch of Apple Cider Donut Muffins or Maple Pecan Sticky Buns for a spread that practically smells like autumn.

For gluten-free guests, look for a gluten-free cinnamon roll dough—several brands have popped up in the refrigerated section, and they work surprisingly well in this recipe. Dairy-free? Use your favorite plant-based milk and a dairy-free cream cheese for the glaze. However you spin it, this pumpkin cinnamon roll casserole is endlessly adaptable, ready to be the star of your next cozy gathering or lazy weekend morning.

FAQs About pumpkin cinnamon roll casserole

Conclusion

There’s something truly magical about the way a pumpkin cinnamon roll casserole fills the house with the scent of sweet spice and warm memories. Every time I pull this bubbling beauty from the oven, I’m reminded of crisp autumn mornings spent with family—everyone gathering around the table, eager for that first gooey, pumpkin-kissed bite. These are the moments that make the everyday feel a little more special, and that’s exactly what I hope this recipe brings to your kitchen, too.

Whether you’re serving it up for a lazy Sunday breakfast, a holiday brunch, or just because you need a little extra coziness, this casserole is designed to bring people together. It’s simple enough for any baker to tackle, but impressive enough to make you the star of the morning. If you’re looking for a dish that sparks conversation, laughter, and maybe even a new family tradition, this is it.

I can’t wait for you to try this pumpkin cinnamon roll casserole and make it your own. Don’t forget to share your creations and tag me—I love seeing your kitchen adventures! For more delicious recipes and cozy baking inspiration, follow us on Facebook and Pinterest! Let’s keep making sweet memories together, one warm pan at a time.

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