Pumpkin Cinnamon Roll Casserole

The perfect fall breakfast. This Pumpkin Cinnamon Roll Casserole is made with diced up cinnamon rolls baked in a pumpkin egg wash. It’s a must for your baking list this fall. 

Fall Breakfast isn’t breakfast without Pumpkin!

This recipe quickly became a fall favorite in my house. I have been making my cinnamon roll casserole for years and we always serve it on Christmas morning.

I deiced to mix it up just a little to give the recipe a fall taste. Because everything is better with pumpkin.

If you love pumpkin as much as I do, then make sure to check out some of my other favorite Pumpkin Recipes at the end of the post.

How to make Pumpkin Cinnamon Roll Casserole:

This recipe is really easy to make. Start by cutting the cinnamon rolls into 6 to 8 small pieces. Fill the bottom of your baking dish with the cut cinnamon rolls.

Mix together the eggs, cream, spices and pumpkin puree.

Pour the pumpkin mixture on top of cut cinnamon rolls. Bake in the oven. Once baked allow to cool slightly and then drizzle the icing from the cinnamon rolls on top of the casserole. Enjoy!

Ingredient Notes:

• Refrigerated Cinnamon Rolls: you can use any brand you like but I like the Grand’s because the size.
• Eggs
• Heavy Whipping Cream
• Vanilla Extract
• Pumpkin Pie Spice: you can find this blended in the store of make your own. It’s a war, spice blend using cinnamon, ginger, nutmeg, cloves, and allspice.
• Pumpkin Puree: Make sure you are using 100% pumpkin and not a pumpkin pie filling.

Directions:

Step One – Preheat your oven to 375 degrees F. Open refrigerated cinnamon rolls and set icing aside.

Cut or Rip cinnamon roll dough into small pieces and place in a greased baking dish.

Step Two – In a separate bowl whisk together eggs, heavy whipping cream, vanilla, pumpkin pie spice, and pumpkin puree. 

Step Three – Pour egg mixture over cinnamon rolls and bake for 30 minutes. Or until fully cooked.

Allow to cool slightly then drizzle on icing.

Cooking Tips:

1. When using pumpkin puree, you want to make sure you are not buying pumpkin pie filling.
2. Measure out your pumpkin puree and place it on a paper towel and allow it to soak up some of the water before adding it to your casserole.
3. Use the icing that comes with the cinnamon rolls, or you could make your own.

What to serve with this Breakfast Casserole:

I love serving this Pumpkin Cinnamon Roll Casserole with some scrambled eggs and sausage or bacon.

It is a pretty sweet breakfast so adding some protein helps even out the sweetness of the casserole.

How to store leftovers:

Store leftovers in an airtight container or in the baking dish covered with plastic wrap or aluminum foil.

Store the casserole in the refrigerator for up to 5 to 7 days. Reheat the casserole in the microwave when you want a slice!

Here are a few more of my favorite sweet breakfast recipes:

Coffee Cake Muffin: Nothing goes better with your morning coffee then a coffee cake, this muffin version is a must try. 

Cinnamon Roll Monkey Bread: If you have any leftover refrigerated cinnamon rolls then you have to check out this recipe next. 

Sugar Donut Mini Muffins: This recipe is so simple to make and one of my kids all time favorite special breakfast recipes. 

If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.

I would love for you to follow along and discover more amazing recipes.

Show me what you are making, tag us or use hashtag #TDOARH

 

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave