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Best Easy Pumpkin Spice Cinnamon Roll Breakfast Casserole

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A cozy, crowd-pleasing breakfast casserole made with refrigerated cinnamon rolls, pumpkin puree, and a creamy custard. Perfect for fall mornings, holiday brunches, or lazy weekends.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls (e.g., Pillsbury Grands!)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 4 large eggs, room temperature
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 oz cream cheese, softened (optional but recommended)
  • 2 tablespoons unsalted butter, melted
  • Icing packets from the cinnamon rolls
  • 2 tablespoons powdered sugar (optional, for thicker glaze)
  • 1/4 cup chopped pecans (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Open the cinnamon rolls and set aside the icing packets. Cut each roll into quarters (about 40 pieces total).
  3. Spread the cinnamon roll pieces evenly in the prepared dish. Do not press them down.
  4. In a large bowl, whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. If using cream cheese, beat it separately until smooth, then whisk into the pumpkin mixture until uniform and smooth.
  5. Pour the custard evenly over the cinnamon roll pieces. Gently press down with a spatula to coat. Let sit for 5 minutes at room temperature.
  6. Drizzle melted butter over the top. If using pecans, sprinkle them on now.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, until the center is set and a knife inserted in the center comes out clean.
  8. Let cool for 10 minutes. This allows the casserole to set.
  9. While cooling, warm the icing packets (run under hot water for 30 seconds or microwave for 10 seconds). Drizzle icing over the top. For a thicker glaze, mix in powdered sugar.
  10. Serve warm. Use a spatula to scoop out portions.

Notes

For a make-ahead option, assemble through step 5 and refrigerate overnight. Let sit at room temperature for 20 minutes before baking. For a dairy-free version, use oat milk, coconut cream, and dairy-free cream cheese. For gluten-free, use gluten-free cinnamon rolls. The casserole can be frozen unbaked for up to 3 months.

Nutrition

Keywords: pumpkin spice, cinnamon roll, breakfast casserole, fall breakfast, pumpkin casserole, easy breakfast, holiday brunch

Find it online: https://dinadinnertable.com/best-easy-pumpkin-spice-cinnamon-roll-breakfast-casserole/