Pumpkin Cinnamon Roll Casserole Recipe: Fall Dessert

This Pumpkin Cinnamon Roll Casserole Recipe is a cozy fall dessert perfect for breakfast or gatherings. It transforms canned cinnamon rolls into a warm, pumpkin-spiced dish with a creamy glaze. I made this for a fall brunch, and everyone loved the rich, spiced flavors! Ready in about 45 minutes, it’s ideal for holiday mornings or cozy evenings. This baked recipe delivers a comforting, crowd-pleasing treat with a seasonal twist.

Why You’ll Love This Pumpkin Cinnamon Roll Casserole Recipe

This casserole is easy to prepare with store-bought cinnamon rolls and pantry staples. The pumpkin and spices create a warm, festive flavor that’s perfect for fall. It’s a versatile dish that works for breakfast, dessert, or snacks. I love how it fills the kitchen with a cozy aroma. It’s great for brunches, holidays, or family gatherings, and you can find more fall recipes at Fast Zest Recipes.

Health Benefits of Pumpkin Cinnamon Roll Casserole

Pumpkin provides vitamin A for eye health and fiber for digestion. Eggs offer protein for muscle support. Using low-fat cream cheese reduces calories while keeping the glaze creamy. Cinnamon may help regulate blood sugar. This dessert can be enjoyed in moderation, as noted by Tasting Table for healthy eating tips.

Ingredients for Pumpkin Cinnamon Roll Casserole

For the Casserole:

• 2 cans (12.4 oz each) refrigerated cinnamon rolls (with icing)
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger

For the Glaze:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• Icing from cinnamon roll cans

For Garnish (Optional):

• 2 tbsp chopped pecans
• 1 tbsp pumpkin seeds

Substitutions: Use homemade cinnamon roll dough instead of canned for a fresher taste. Swap milk with almond milk for a dairy-free option. Replace cream cheese with Greek yogurt for a lighter glaze. Use maple syrup instead of brown sugar for a natural sweetener.

Notes: Cut cinnamon rolls evenly for uniform baking. Soften cream cheese for a smooth glaze.

How to Make Pumpkin Cinnamon Roll Casserole

Preheat the Oven

Set the oven to 350°F and grease a 9×13-inch baking dish. This ensures even baking and easy cleanup.

Prepare the Cinnamon Rolls

Cut each cinnamon roll into 4 pieces; spread evenly in the baking dish. This forms the base of the casserole.

Mix the Pumpkin Mixture

In a bowl, whisk pumpkin puree, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and ginger until smooth. This creates a spiced, custard-like mixture.

Pour the Mixture

Pour the pumpkin mixture evenly over the cinnamon roll pieces, ensuring all are coated. This adds moisture and flavor.

Bake the Casserole

Bake for 30-35 minutes until set and golden on top. This cooks the casserole through.

Make the Glaze

Beat cream cheese, powdered sugar, milk, vanilla, and canned icing until smooth. This creates a creamy, sweet topping.

Glaze and Serve

Drizzle glaze over the warm casserole; sprinkle with pecans or pumpkin seeds if desired. Serve warm for a cozy treat.

Cooking Tips

• Cut rolls evenly: Uniform pieces ensure even baking and texture. This improves consistency. I cut mine evenly, and it was perfect.
• Use fresh spices: Fresh cinnamon and nutmeg enhance the fall flavor. This boosts warmth. I used fresh spices, and it was great.
• Don’t overbake: Check at 30 minutes to keep the casserole moist. This prevents dryness. I checked early, and it was ideal.
• Grease the dish well: Greasing prevents sticking for easy serving. This simplifies cleanup. I greased mine, and it was perfect.
• Soften cream cheese: Soft cream cheese blends smoothly for the glaze. This avoids lumps. I softened mine, and it was great.
• Pour mixture evenly: Even pouring ensures all rolls absorb the pumpkin flavor. This balances taste. I poured mine evenly, and it was perfect.
• Cool slightly before glazing: A warm casserole holds the glaze better than a hot one. This enhances presentation. I cooled mine slightly, and it was great.

Variations and Substitutions

• Use homemade dough: Homemade cinnamon rolls add a fresher, richer taste. This changes texture. I tried homemade, and it was delicious.
• Swap for almond milk: Almond milk makes it dairy-free and light. This suits dietary needs. I used almond milk, and it was smooth.
• Add 1/4 cup raisins: Raisins add a sweet, chewy texture. This boosts variety. I added raisins, and it was great.
• Use Greek yogurt glaze: Greek yogurt lightens the glaze and adds tang. This reduces richness. I tried yogurt, and it was tasty.
• Add 1 tsp pumpkin pie spice: Pumpkin pie spice simplifies seasoning with a bold flavor. This enhances fall vibes. I used it, and it was cozy.
• Use maple syrup: Maple syrup offers a natural, warm sweetness. This suits healthier diets. I used maple syrup, and it was great.
• Add 1/4 cup chopped apples: Apples add a fruity, fresh element. This complements pumpkin. I tried apples, and it was delicious.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 4 days; reheat in the oven or microwave. Freeze for up to 2 months without glaze, adding glaze after thawing in the fridge. Prep pumpkin mixture up to a day ahead, assembling and baking fresh. Store glaze separately to maintain texture.

Frequently Asked Questions About Pumpkin Cinnamon Roll Casserole Recipe

Here are answers to common questions about this dessert.

1. Why is my casserole soggy?
   Don’t overpour the pumpkin mixture; use the exact amount. I measured mine, and it was perfect.
2. Can I use fresh pumpkin?
   Yes, puree cooked fresh pumpkin instead of canned. I used fresh, and it was great.
3. How do I make it less sweet?
   Reduce brown sugar to 1/3 cup or skip glaze. I used less sugar, and it was balanced.
4. Can I make it ahead?
   Assemble and refrigerate up to a day before baking. I prepped mine, and it was fresh.
5. Why is my glaze lumpy?
   Soften cream cheese and beat well. I softened mine, and it was smooth.
6. Can I make it gluten-free?
   Use gluten-free cinnamon rolls or dough. I tried gluten-free, and it was perfect.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a decadent treat. Pair with hot coffee or apple cider for a cozy fall vibe. Enjoy with fresh berries for a lighter balance. I served it with cider, and it was a perfect combo. It’s great for brunches, holidays, or family desserts.

Nutrition Info for Pumpkin Cinnamon Roll Casserole

Per serving (1 piece, 8 servings):

• Calories: 380 kcal
• Protein: 6g
• Carbohydrates: 54g
• Fiber: 2g
• Sugars: 30g
• Fat: 16g
• Saturated Fat: 7g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Pumpkin Cinnamon Roll Casserole Recipe is a cozy, fall-inspired dessert with warm spices and a creamy glaze. Its easy prep makes it perfect for holiday mornings or gatherings. How do you like to customize your fall treats? Let us know in the comments!