Description
A warm, gooey pumpkin cinnamon roll casserole with ultra-gooey layers and a luscious cream cheese drizzle, perfect for fall breakfasts and brunches.
Ingredients
- 2 cans store-bought cinnamon rolls (12 rolls total)
- 1 cup canned pumpkin puree (240g)
- 1/2 cup brown sugar (100g)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup milk (240ml), whole or 2%
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened (115g)
- 1 cup powdered sugar (120g)
- 2 tablespoons butter, melted (28g)
- Optional: 1/2 cup chopped pecans (50g)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- Open cinnamon rolls and unroll them inside the baking dish, placing them close but not overlapping too much.
- In a mixing bowl, whisk together canned pumpkin, brown sugar, cinnamon, nutmeg, eggs, milk, and vanilla extract until smooth.
- Pour the pumpkin custard evenly over the cinnamon rolls in the baking dish. Sprinkle chopped pecans on top if using.
- Bake for 40-45 minutes until custard is set and rolls are golden. The center should jiggle slightly but not be liquidy. Test doneness with a toothpick.
- Let the bake cool for 10 minutes.
- In a small bowl, mix softened cream cheese, powdered sugar, and melted butter until smooth. Add milk a teaspoon at a time if needed to reach drizzling consistency.
- Drizzle the cream cheese frosting over the warm bake and serve immediately.
Notes
[‘Let the bake rest for 10 minutes before frosting to help custard firm up.’, ‘Use room temperature eggs and cream cheese for smooth mixing.’, ‘Check bake starting at 35 minutes to avoid over-browning; tent with foil if needed.’, ‘Double the cream cheese drizzle for extra gooeyness.’, ‘Assemble the night before and bake in the morning, adding 5-10 minutes to baking time if chilled.’, ‘Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.’, ‘For gluten-free, use gluten-free cinnamon rolls and confirm all ingredients are GF.’, ‘For vegan version, use vegan cinnamon rolls, flax eggs, plant-based milk, and vegan cream cheese and butter.’]
- Prep Time: 12 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
Keywords: pumpkin cinnamon roll bake, fall breakfast, cinnamon roll casserole, pumpkin spice, gooey cinnamon rolls, easy fall recipe, brunch recipe