Pumpkin Cinnamon Roll Casserole Recipe

This Pumpkin Cinnamon Roll Casserole is the perfect fall breakfast or dessert. Combining soft, warm cinnamon rolls with creamy pumpkin, maple syrup, and cozy fall spices, it’s an easy-to-make dish that everyone will love. Ideal for holiday brunches, family gatherings, or cozy mornings, this slow cooker recipe is simple yet delicious. You’ll enjoy the rich flavors of pumpkin and cinnamon in every bite, topped with creamy icing for the ultimate treat. Whether you’re looking for a pumpkin casserole recipe, a new cinnamon roll variation, or a comforting pumpkin dessert, this casserole will become your go-to for autumn mornings.

Ingredients:

• 2 cans cinnamon rolls (12 oz. each)
• 4 large eggs
• 3/4 cup canned pumpkin puree
• 1/2 cup milk
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 1/8 tsp ground nutmeg

Instructions:

1. Open both cans of cinnamon rolls, reserving the icing for later. Cut each cinnamon roll into quarters.
2. Lightly spray your crock pot with non-stick spray. Place one can’s worth of cinnamon roll pieces at the bottom of the crock pot.
3. In a medium bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, vanilla, and nutmeg until well combined.
4. Pour the pumpkin mixture over the cinnamon rolls in the crock pot, making sure to coat them evenly.
5. Add the remaining cinnamon rolls on top, pressing them gently into the pumpkin mixture.
6. Drizzle one of the icing packets over the cinnamon rolls.
7. Cover the crock pot with the lid and cook on low for 2½ to 3 hours, or until the cinnamon rolls are cooked through and golden brown.
8. Once done, remove the lid and drizzle the second icing packet over the casserole.
9. Serve immediately and enjoy, perhaps with a glass of milk for the perfect treat!

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Why You’ll Love This Recipe

This Pumpkin Cinnamon Roll Casserole is the ultimate fall comfort food, combining the warm, cozy flavors of cinnamon rolls with the richness of pumpkin. It’s an easy, make-ahead breakfast or dessert that’s perfect for gatherings, holidays, or a special treat. The pumpkin adds moisture and flavor, while the cinnamon rolls provide a soft, doughy base that everyone will love.

Tips

• Make ahead: You can prep this casserole the night before. Simply layer the cinnamon rolls, pour the pumpkin mixture over, and cover. In the morning, cook it as directed.
• Check for doneness: Cooking times can vary by crock pot. If it seems too gooey, cook a bit longer, checking every 30 minutes after the initial 2½ hours.
• Even distribution: For a more uniform texture, try gently tossing the cinnamon rolls in the egg-pumpkin mixture before placing them in the crock pot.

Variations and Substitutions

• Milk alternatives: Use almond milk, oat milk, or any other dairy-free option if you want a dairy-free version.
• Pumpkin pie spice: For extra spice, you can substitute the nutmeg with pumpkin pie spice.
• Toppings: Add chopped pecans, walnuts, or chocolate chips to the casserole for some crunch or extra flavor.
• Non-dairy cinnamon rolls: Opt for dairy-free cinnamon rolls for a vegan version of this casserole.

FAQs

Can I use fresh pumpkin instead of canned?
Yes! Just make sure to cook and puree the fresh pumpkin until smooth before using it in the recipe.

Can I make this without a crock pot?
Yes, you can bake this casserole in the oven. Preheat your oven to 350°F (175°C), and bake for 30-40 minutes until golden and set.

Can I double the recipe?
Absolutely! Just make sure your crock pot is large enough, or divide the mixture between two crock pots.

Serving Suggestions

• Serve this Pumpkin Cinnamon Roll Casserole with a side of fresh fruit like apples or pears for a balanced breakfast.
• Pair it with a cup of hot coffee or spiced tea to enhance the cozy flavors of the casserole.
• It also makes a great dessert after a hearty fall dinner, especially when paired with a dollop of whipped cream or vanilla ice cream.