Last Updated on July 12, 2025 by Kimberly Stroh

Pumpkin Cinnamon Roll Casserole is a deliciously easy twist on classic fall flavors—perfect for when you want that homemade taste without all the fuss. By using canned cinnamon rolls as a shortcut, this recipe cuts down on prep time while still delivering all the flavor you’d expect from a made-from-scratch dish.

Combined with a creamy, spiced pumpkin custard and baked to golden perfection, it’s the ideal quick-fix breakfast or brunch.

When To Make This Breakfast Casserole

Pumpkin is an amazing fall flavor. I love to make this breakfast casserole for any fall occasion, but it’s also simple enough for a quick weekend breakfast. Whether it’s Halloween morning or you’re waking up on Thanksgiving day, everyone will love the pumpkin flavor. It’s so much easier than making Pumpkin Cinnamon Rolls from scratch, but all of the same great fall flavor.

Pumpkin Cinnamon Roll Casserole Ingredients:

• Canned Cinnamon Rolls: I used the Pillsbury brand original version
• Eggs: Use size large
• Pumpkin Puree: Find it in the canned baking section
• Heavy Cream: For richness of the custard
• Brown Sugar: Light brown sugar
• Pumpkin Pie Spice: For added pumpkin flavor
• Salt
• Vanilla Extract: For flavor depth in the custard

How To Store Leftovers

Leftover Pumpkin Cinnamon Roll Casserole should be allowed to cool completely before storing. Once cooled, cover the baking dish tightly with plastic wrap or foil, or transfer the casserole to an airtight container and refrigerate for up to 4 days.

To reheat, warm individual portions in the microwave in 30-second intervals until heated through, or place the casserole in a 325°F (160°C) oven for 10–15 minutes, covered with foil to prevent it from drying out.

To freeze leftovers: wrap them tightly in plastic wrap and foil or use a freezer-safe container. The casserole can be frozen for up to 2 months—just thaw it in the refrigerator overnight before reheating.

How to Prep This Casserole Ahead of Time

I love to prep this casserole ahead of time. All you have to do is make the custard portion and keep it in the refrigerator. Mix the eggs, pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, salt and vanilla extract. Whisk well and cover the bowl with plastic wrap.

Store it in the refrigerator overnight, or until you’re ready to make your casserole. Follow the recipe directions, using your pre-made pumpkin custard.

More Fall Breakfast Recipes You’ll Love:

• Easy Pumpkin French Toast
• Pumpkin Buttermilk Biscuits
• Cinnamon Apple Waffles

How To Make Pumpkin Cinnamon Roll Casserole

Preheat your oven to 375ºF. Line an 8×8-inch square baking dish with parchment. Place the quartered cinnamon rolls into the baking dish, spreading them around evenly.

For the pumpkin mixture: in a large mixing bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, salt, and vanilla.

Pour this mixture over the cinnamon rolls. Place the square dish on a baking sheet in case of over flow.

Bake for 25 minutes. Add aluminum foil on top to prevent browning. Bake another 25-30 minutes, until the cinnamon rolls are all cooked through. Use the packaged icing, from the canned cinnamon rolls to drizzle on top.