Name: Pumpkin Cinnamon Roll Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 2 8-count cans cinnamon rolls; 1 cup pumpkin puree; 1 5-ounce can evaporated milk; ½ cup brown sugar; 3 eggs; 2 teaspoons pumpkin spice

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This simple Pumpkin Cinnamon Roll Casserole makes a great fall breakfast or dessert. And it only takes 10 minutes of prep time!

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Pumpkin Cinnamon Roll Casserole

It's that time of year again: pumpkin season. This simple Pumpkin Cinnamon Roll Casserole makes a great fall breakfast or dessert. It's finally cool enough to enjoy a sweet pumpkin dish without sweating so much you can't taste it!

The best part about this recipe? It only takes 10 minutes of prep time and is a slight twist on a popular Southern Living recipe!

This recipe for Pumpkin Cinnamon Roll Casserole will give you all the fall flavor you need with only a little bit of effort required. It's super easy to make, and your house will smell like fall as soon as it starts cooking in the oven.

Everyone at your table will be able to get their fill of pumpkin goodness while not having to do any work themselves - what could be better?

Makes 12 servings

Prep time: 10 minutes

Cook time: 40 minutes

Casserole Ingredients

Cinnamon rolls
Pumpkin puree
Evaporated milk
Brown sugar
Eggs
Pumpkin spice
For exact amounts, please see the recipe card below.

More Pumpkin Recipes

How to Make Pumpkin Cinnamon Roll Casserole

Preheat the oven to 375 degrees and spray a 9x13 baking dish with nonstick cooking spray.

Remove the cinnamon rolls from the package and set the icing aside. Cut each cinnamon roll into six pieces and place the pieces in an even layer in a baking dish.

In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice. Stir until smooth.

Pour the pumpkin mixture over the top of the cinnamon rolls.

Cover the pan with foil and bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 to 15 minutes, until the cinnamon rolls are golden brown.

Allow the casserole to rest for five to 10 minutes, then drizzle the cinnamon roll icing over the top before serving.

Slice into 12 pieces and serve.

Enjoy!

Yield: 12

Pumpkin Cinnamon Roll Casserole

This simple Pumpkin Cinnamon Roll Casserole makes a great fall breakfast or dessert. And it only takes 10 minutes of prep time!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

2 8-count cans cinnamon rolls
1 cup pumpkin puree
1 5-ounce can evaporated milk
½ cup brown sugar
3 eggs
2 teaspoons pumpkin spice

Instructions

Preheat the oven to 375 degrees and spray a 9x13 baking dish with nonstick cooking spray.
Remove the cinnamon rolls from the package and set the icing aside. Cut each cinnamon roll into six pieces and place the pieces in an even layer in a baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice. Stir until smooth.
Pour the pumpkin mixture over the top of the cinnamon rolls.
Cover the pan with foil and bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 to 15 minutes, until the cinnamon rolls are golden brown.
Allow the casserole to rest for five to 10 minutes, then drizzle the cinnamon roll icing over the top before serving.
Enjoy!

Pumpkin Cinnamon Roll Casserole