Dump it. Bake it. Breakfast is done.
Gooey cinnamon roll pieces baked in a spiced pumpkin custard.
- Prep 10 min
- Bake 40 min
- Serves 10
- Pan 9×13
This dump and bake pumpkin cinnamon roll casserole is the easiest warm fall breakfast you can put on the table. Canned cinnamon rolls go in the dish, a quick pumpkin custard goes over the top, and the oven does the rest.
Ten minutes of work. No rolling, no rising.
It is the kind of breakfast that gets everyone out of bed without being asked twice.
Why this casserole works
One dish
Mix the custard, pour it over, bake. Almost nothing to wash.
Canned rolls do the work
No yeast and no waiting for dough to rise.
Real pumpkin flavor
Puree and warm spice in every bite, not just on top.
Feeds a crowd
Ten servings from one 9×13 dish.
What goes in, and why
- Cinnamon rollsTwo cans of refrigerated rolls with icing. Regular size, 8 per can.
- Pumpkin pureePlain canned pumpkin. Not pumpkin pie filling.
- Eggs and creamThese make the custard that holds it together.
- Brown sugarA little extra sweetness and caramel flavor.
- Pumpkin pie spiceOr cinnamon with a pinch of ginger and nutmeg.
- PecansCrunch on top. Leave them off for nut-free.
- VanillaAn alcohol-free vanilla flavoring keeps the dish alcohol-free.
Tools that make this easier
One dish and one bowl is all it takes.
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Dump and Bake Pumpkin Cinnamon Roll Casserole
A warm, gooey fall breakfast from one dish.
- Prep 10 min
- Bake 35 to 40 min28 to 32 min
- Rest 10 min
- Serves 105
Ingredients
Method
- Heat the oven. Heat the oven to 375°F (190°C). Brush the baking dish with the melted butter.
- Cut the rolls. Open the cans and set the icing aside. Cut each roll into quarters and scatter the pieces over the dish.
- Whisk the custard. In a bowl, whisk the pumpkin, eggs, cream, brown sugar, spice and vanilla until smooth.
- Pour and top. Pour the custard evenly over the roll pieces. Sprinkle the pecans on top. Do not stir.
- Bake. Cover with foil and bake for 20 minutes. Uncover and bake 15 to 20 minutes more, until the top is golden and a knife pressed into the center comes out with no wet custard.
- Rest and ice. Let it rest for 10 minutes. Warm the icing for 10 seconds, then drizzle it over the top.
Tools used
9×13 baking dish • Mixing bowl set • Silicone spatula set • Alcohol-free vanilla
Shop these tools: easydessertguide.com/dump-and-bake-pumpkin-cinnamon-roll-casserole/#tools
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If something goes wrong
Easy ways to change it up
- Cream cheese swirl: dot 4 ounces of cubed cream cheese between the pieces.
- Apple: fold in 1 cup of diced apple.
- Maple glaze: stir 1 tablespoon of maple syrup into the icing.
- Nut-free: skip the pecans.
Make-ahead, storing and reheating
Save this recipe for later
Pin it to your fall breakfast board.
Questions people ask
Can pumpkin cinnamon roll casserole be made the night before?
Yes. Assemble it, cover the dish and refrigerate. In the morning, bake it straight from the fridge and add about 5 minutes. Keep the icing separate until it comes out of the oven.Can pumpkin pie filling be used instead of puree?
It can, but leave out the brown sugar and the pumpkin pie spice. Pie filling is already sweetened and spiced, so the casserole would be too sweet.Which cinnamon rolls work best?
Regular refrigerated rolls, 8 to a can. Jumbo rolls work too. Cut jumbo rolls into six pieces and add 5 minutes to the bake.How do you know when it is done?
The top is golden and the center no longer jiggles. Press a knife into the middle. It should come out without wet custard on it.What can replace pumpkin pie spice?
Use 1 teaspoon of cinnamon plus ¼ teaspoon each of ground ginger and nutmeg. A pinch of cloves is optional.Can leftovers be frozen?
Yes, for up to 2 months. Wrap single portions. Thaw in the fridge overnight and reheat at 325°F for 10 minutes.More easy fall bakes
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