When should I take pumpkin cinnamon roll casserole out of the oven?

You’ll want to remove your pumpkin cinnamon roll casserole from the oven when the top is set and lightly golden brown—usually around the 40-minute mark. The center should no longer look wet or jiggly when you gently shake the pan. If you insert a toothpick in the middle, it should come out mostly clean, with just a few moist crumbs. Keep in mind, the casserole will continue to set a bit as it cools. Overbaking can dry it out, so err on the side of slightly underdone for that gooey center everyone loves.

How can I make canned cinnamon rolls taste homemade in this casserole?

The beauty of this pumpkin cinnamon roll casserole is that it transforms simple canned cinnamon rolls into something special. Cutting the rolls into bite-sized pieces helps them soak up the pumpkin custard, making them extra soft and flavorful. Don’t skip the pumpkin puree and spices—they infuse the whole dish with homemade warmth. A drizzle of extra icing or a quick homemade glaze adds that bakery finish. If you want to go the extra mile, sprinkle chopped pecans or a handful of raisins for a personal touch.

What’s the best way to keep the casserole from becoming soggy or splitting?

To avoid a soggy casserole, make sure to evenly distribute the cinnamon roll pieces in the pan so the pumpkin egg mixture can soak through but not pool in one spot. Bake on the center rack so the heat circulates well, and don’t cover with foil, as this traps steam. If you notice any splitting or cracking, it’s likely from overbaking or a too-hot oven. Letting the casserole cool for about 10 minutes before slicing helps it set and prevents the custard from running. If you prefer firmer slices, a longer cooling time works wonders.

How long should I let pumpkin cinnamon roll casserole cool before serving?

After baking, allow your pumpkin cinnamon roll casserole to cool for at least 10 minutes in the pan. This brief rest helps the custard firm up and makes serving much easier—plus, you won’t burn your tongue on molten icing! If you’re serving it for brunch or a potluck, you can cool it a bit longer for neater slices. For those who love that gooey, warm center, just scoop and enjoy while it’s fresh from the oven. Either way, a little patience goes a long way for the perfect bite.

Pumpkin Cinnamon Roll Casserole: Easy Cozy Fall Breakfast

Name: Pumpkin Cinnamon Roll Casserole: Cozy Fall Breakfast in One Pan
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tubes (8-count each) 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 bean paste; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup confectioners’ sugar; 2 tablespoons cream or milk; Vanilla ice cream or whipped topping, optional for serving

Description

Soft, gooey, and spiked with pumpkin—this casserole tastes like the best part of a cinnamon roll and fills your kitchen with cozy autumn aromas.

Ingredients

Scale

2 tubes (8-count each) 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 bean paste

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup confectioners’ sugar

2 tablespoons cream or milk

Vanilla ice cream or whipped topping, optional for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F. Line a 9×9-inch pan with foil and spray with cooking spray; set aside.

2. Cut each cinnamon roll into 9 pieces. Scatter pieces evenly in the prepared pan, separating them so they don’t stick together. Set aside the icing from the packaging.

3. In a medium bowl, whisk together eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.

4. Pour the pumpkin mixture evenly over the cinnamon roll pieces in the pan.

5. Drizzle the reserved icing over the top. If it’s too thick, microwave for 10 seconds to loosen.

6. Place the pan on a baking sheet and bake for 40 minutes, or until the center is set and the top is lightly golden brown.

7. Cool the casserole slightly on a wire rack while you prepare the glaze.

8. In a medium bowl, whisk together confectioners’ sugar and cream (or milk) until smooth.

9. Drizzle the glaze over the warm casserole. Optionally, serve with vanilla ice cream or whipped topping.

Notes

Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.

To make ahead, assemble the casserole, cover, and refrigerate overnight. Bake as directed, adding a few minutes if needed.

Store leftovers airtight at room temperature up to 5 days.

Adapted from Caramel Apple Cinnamon Roll Bake.

Prep Time: 10
Cook Time: 40
Category: Breakfast, Brunch, Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 419 kcal
Sugar: 43 g
Sodium: 346 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 64 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 85 mg