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Pumpkin Cinnamon Roll Casserole

Pumpkin cinnamon roll casserole combines quartered refrigerated rolls with a smooth pumpkin custard, then bakes until puffed, golden at the edges, and set in the center. A drizzle of the reserved icing finishes this warm, easy breakfast bake.
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Prep Time 15 minutes
Cook Time 50 minutes
Standing and resting time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tbsp unsalted butter softened, for greasing the pan
  • 2 can (12.4 oz) refrigerated cinnamon rolls 8 rolls per can, icing packets reserved
  • 0.75 cup pumpkin puree
  • 4 eggs large
  • 1 cup whole milk
  • 0.33 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
For the icing
  • 2 icing packets included with the cinnamon rolls

Equipment

  • 1 oven
  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Preheat the oven to 350°F; the oven is ready when it reaches temperature.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Cut each cinnamon roll into quarters and arrange the pieces in an even layer in the prepared dish.
  4. In a medium bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and evenly combined.
  5. Pour the pumpkin mixture evenly over the cinnamon roll pieces.
  6. Let stand for 10 minutes so the dough can absorb some of the custard.
  7. Bake for 40 to 50 minutes, tenting loosely with foil if the top browns too quickly, until puffed and golden at the edges, the center is set, and the center registers at least 160°F.
Finish
  1. Let the casserole rest for 10 minutes.
  2. Drizzle the reserved icing packets over the top and serve warm.

Notes

For an even bake, arrange the cinnamon roll pieces in a single layer and check the center for doneness. Refrigerate leftovers in an airtight container for up to 3 days; freeze leftovers for up to 2 months and thaw before reheating.