Description
This Pumpkin Pie Cinnamon Roll Casserole is the dreamy fall dessert you didn’t know you needed — gooey cinnamon rolls baked in a creamy pumpkin pie custard. Warm, spiced, and drizzled with icing, it’s the ultimate comfort treat for cozy gatherings or holiday brunches.
Ingredients
2 cans refrigerated cinnamon rolls (with icing)
1 cup canned pumpkin purée
3 large eggs
1/2 cup heavy cream
1/4 cup brown sugar
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Pinch of salt
2 tbsp melted butter
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Open cinnamon rolls and cut each into quarters; set aside icing for later.
3. Arrange the cinnamon roll pieces evenly in the prepared dish.
4. In a mixing bowl, whisk together pumpkin purée, eggs, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
5. Pour the pumpkin mixture evenly over the cinnamon rolls.
6. Drizzle melted butter on top.
7. Bake for 35–40 minutes, until golden and set in the center.
8. Cool slightly, then drizzle with the reserved icing before serving warm.
Notes
🎃 Tip 1: Add chopped pecans or walnuts for a crunchy twist.
🍁 Tip 2: Drizzle with maple syrup or caramel sauce for extra indulgence.
🥞 Tip 3: Serve with vanilla ice cream or whipped cream for dessert-style decadence.
🕒 Tip 4: Assemble the night before and bake fresh in the morning.
💛 Tip 5: Perfect for Thanksgiving brunch or cozy fall weekends!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 34g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: pumpkin pie cinnamon roll casserole, fall dessert, pumpkin brunch, cinnamon roll bake, easy holiday recipe