Easy Weekend Breakfast Pumpkin Cinnamon Roll Casserole

Cinnamon rolls never tasted so good! This pumpkin cinnamon roll casserole recipe has thick, chewy cinnamon rolls, infused with a layer of pumpkin puree, that are then baked to perfection and drizzled with a rich cream cheese frosting. It doesn’t get much better than this, let me tell you.

These fall-inspired cinnamon rolls make the perfect breakfast, dessert, or snack. Loaded with cinnamon, sugar, and pumpkin puree they are the ultimate combination to celebrate pumpkin season. Though I bet you’ll be tempted to make this casserole year-round. With pumpkin puree readily available there’s no reason why you can’t bake up these cinnamon rolls whenever you are in the mood.

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Prepare this cinnamon roll casserole for your next weekend brunch, family get-together or just to have some sweet treats on hand. Easily made ahead of time, this casserole will keep for up to 3 days in an airtight container. You can also freeze this cinnamon roll casserole for up to 3 months. If you do freeze the casserole, portion it into individual servings so you can effortlessly grab them one at a time.

Looking for more pumpkin recipes? Try these 3 Ingredient Pumpkin Muffins, these Easy Pumpkin Spice Drop Cookies, or this Pumpkin Pie Fluff Dip.

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Why You’ll Love This Casserole

• Decadent
• Seasonal
• Great for a crowd
• Perfect brunch casserole
• Make ahead options

Equipment Needed

• saucepan
• whisk
• mixing bowl
• 13 x 9″ baking pan
• rolling pin

Ingredients For Pumpkin Cinnamon Rolls

• 1 cup of milk, any kind will work
• 1 tbsp dry yeast
• 2 cups self-rising flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 eggs
• ½ cup pumpkin puree
• 2 tbsp brown sugar
• 3 tbsp granulated sugar
• 1 stick melted butter

Frosting Ingredients:

• 4 oz cream cheese (half a package of 8oz Philadelphia cheese )
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2 tbsp milk

‌How To Make A Pumpkin Cinnamon Roll Casserole

• Preheat oven to 320F.
• Warm milk (don’t make it too hot just lukewarm) and mix it with dry yeast and granulated sugar until dissolved. Leave it in a warm place to develop for about 10 minutes.

• Add melted butter and eggs.

• Stir gently with a whisk until smooth.

• Gradually add flour to the batter and begin to form into dough.

• Dust the table with flour and knead the dough for about 2-3 minutes. Put it back in the bowl and leave it to rise in a warm place for at least 30 minutes.

• ‌When the dough is ready, roll it out with a rolling pin making a rectangular flat shape.

• Spread pumpkin puree evenly onto the dough.

• Mix brown sugar, cinnamon, and nutmeg in a small bowl.

• Sprinkle it over the rolled dough.

• Roll the dough to form a log. Cut it into a 1-inch thick roll.

• Line a 13 x 9 inch pan with parchment paper and place the cut rolls onto it.

• Bake for about 20 minutes or until golden brown.

How to Make Frosting for Pumpkin Spice Cinnamon Rolls

• In a small bowl whisk cream cheese, and pumpkin puree.

• If consistency is too thick add 1 tbsp of milk or water.

• Gradually add powdered sugar and continue mixing until smooth.

• Pour or spoon the mixture evenly onto the warm freshly baked rolls.

Leave it to set for 5-10 minutes.

Serve with a pinch of cinnamon on top!

Variations

• To simplify the cinnamon roll-making process, use refrigerated cinnamon roll dough. This is usually found in the dairy case at the grocery store.
• Stir some pumpkin pie spice into the frosting for a more intense pumpkin flavor.
• Change up the frosting and use a combination of icing sugar and milk for a simple glaze.
• Add chopped nuts to the cinnamon rolls. Toasted pecans would go really well.

Tips and Tricks

• Prepare the dough the night before you want to serve the cinnamon rolls and let it sit in the fridge overnight.
• Be sure to buy pumpkin puree and not pumpkin pie filling. Pumpkin puree is just pumpkin while pumpkin pie filling contains spices and sugar.
• Freeze unused pumpkin puree to use in a different recipe.
• If you don’t have self-rising flour on hand you can make your own. Substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda for every one cup of self-rising flour.
• Let the cream cheese come to room temperature it makes it easier to work with.

FAQs

Can I use prepared dough to make this cinnamon roll casserole?

Yes, if you don’t have time to prepare the dough from scratch you can use prepared cinnamon roll dough and follow the rest of the instructions.

Should cinnamon rolls be touching when baking?

Yes, the cinnamon rolls should be touching when they bake.

Can cinnamon rolls be made in advance?

Yes, absolutely, cinnamon rolls can be made in advance. If you want to serve them warm, pop in the microwave for a few seconds before serving.