Pumpkin Cinnamon Roll Casserole Recipe

Enjoy a cozy and delicious breakfast with this easy Pumpkin Cinnamon Roll Casserole made in your crock pot. This recipe combines the classic sweet cinnamon rolls you love with a rich pumpkin twist, perfect for fall mornings or any time you want a comforting, hands-off breakfast. With just a few simple ingredients and minimal prep time, you can have a warm, flavorful casserole ready to serve in under three and a half hours. Perfect for feeding a crowd or meal prepping for the week.

Ingredients

• 2 cans cinnamon rolls (any kind, around 12 oz.)
• 4 eggs
• ¾ cup canned pumpkin
• ½ cup milk
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• ⅛ teaspoon nutmeg

Instructions

1. Open the cans of cinnamon rolls and set aside the icing packets for later
2. Cut each cinnamon roll into quarters
3. Spray the crock pot with non-stick spray
4. Place one can of quartered cinnamon rolls evenly in the bottom of the crock pot
5. In a small bowl, whisk together eggs, pumpkin puree, milk, maple syrup, vanilla, and nutmeg until well combined
6. Pour the pumpkin mixture evenly over the cinnamon rolls in the crock pot
7. Add the remaining quartered cinnamon rolls on top of the mixture
8. Drizzle one icing packet over the cinnamon rolls
9. Cover with the crock pot lid and cook on low for 2½ to 3 hours until the casserole is set and cooked through
10. Remove the lid and drizzle the remaining icing packet over the warm casserole
11. Serve immediately and enjoy, ideally with a glass of milk or your favorite morning beverage

Serving and Storage Tips

Serving Tips

• Serve the casserole warm right out of the crock pot for the best texture and flavor.
• Pair it with a cold glass of milk, hot coffee, or your favorite spiced tea to complement the pumpkin and cinnamon flavors.
• For added texture, sprinkle chopped nuts like pecans or walnuts on top just before serving.
• You can also add a dollop of whipped cream or a drizzle of extra maple syrup if you want it sweeter.

Storage Tips

• Allow the casserole to cool completely before storing.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, warm individual portions in the microwave for 30-60 seconds or reheat the entire casserole in the crock pot on low until warmed through.
• This casserole is not recommended for freezing, as the texture may change after thawing.

variations

1. Spiced Pumpkin Version
Add extra warm spices to deepen the fall flavor. Increase the nutmeg to ¼ teaspoon and add ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and a pinch of cloves or allspice to the pumpkin mixture. This creates a more aromatic, spiced casserole reminiscent of classic pumpkin pie.

2. Pecan Crunch Topping
Before cooking, sprinkle ½ cup chopped pecans or walnuts over the top of the casserole after adding the second layer of cinnamon rolls. The nuts toast while cooking, adding a delightful crunch and nutty flavor that pairs beautifully with pumpkin and cinnamon.

3. Cream Cheese Swirl
Mix 4 ounces softened cream cheese with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Dollop this mixture randomly over the cinnamon rolls before pouring the pumpkin egg mixture on top. As it cooks, the cream cheese melts into creamy pockets, adding richness and a slight tang.

4. Vegan Pumpkin Cinnamon Roll Casserole
Use vegan cinnamon rolls and replace eggs with a flaxseed egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes). Substitute milk with almond or oat milk and use maple syrup or agave as the sweetener. This keeps the casserole dairy-free and egg-free but still delicious.

5. Chocolate Chip Pumpkin Casserole
Sprinkle ½ cup mini chocolate chips over the cinnamon rolls before adding the pumpkin mixture. The chocolate melts during cooking, adding sweet, melty pockets of chocolate that complement the pumpkin and cinnamon perfectly.

6. Maple Glaze Upgrade
Instead of using the icing packets that come with the cinnamon rolls, make your own maple glaze by mixing 1 cup powdered sugar with 2 tablespoons maple syrup and 1-2 tablespoons milk. Drizzle this over the casserole after cooking for a more natural and flavorful finish.

FAQs

1. Can I make this Pumpkin Cinnamon Roll Casserole without a crock pot?
Yes, you can bake it in the oven at 350°F (175°C) for about 30-40 minutes or until set and golden on top. Use an oven-safe dish and cover loosely with foil for the first 25 minutes.

2. Can I use homemade cinnamon rolls instead of canned?
Absolutely! Homemade cinnamon rolls work great. Just cut them into quarters and layer as directed. Adjust cooking time if needed based on dough thickness.

3. What type of canned pumpkin should I use?
Use plain canned pumpkin puree, not pumpkin pie filling, as pie filling contains added sugar and spices that may affect the recipe balance.

4. How do I store leftover Pumpkin Cinnamon Roll Casserole?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or crock pot on low until warmed through.

5. Can I prepare this recipe the night before?
Yes, you can assemble the casserole in the crock pot insert, cover, and refrigerate overnight. Cook it on low the next morning for the full time.

6. Is this recipe gluten-free?
Not with regular cinnamon rolls. To make it gluten-free, use gluten-free cinnamon rolls available in stores or homemade gluten-free dough.

7. Can I add other spices to this recipe?
Yes! Feel free to add cinnamon, ginger, cloves, or allspice to suit your taste and enhance the fall flavors.

8. How do I prevent the casserole from becoming soggy?
Avoid adding too much liquid. Stick to the recipe measurements, and don’t overcook the casserole. Cooking on low helps maintain a tender but not soggy texture.

9. Can I double this recipe?
You can double the ingredients, but you’ll need a larger crock pot or use two crock pots. Cooking time may increase slightly, so check for doneness accordingly.

10. Can I omit the icing packets?
Yes, you can skip the icing or replace it with a homemade glaze made from powdered sugar and maple syrup or cream cheese frosting if preferred.

This Pumpkin Cinnamon Roll Casserole is a simple yet delicious way to bring fall flavors to your breakfast table without any fuss. The slow cooker does all the work, leaving you with a warm, tender casserole that combines pumpkin, cinnamon, and maple syrup in every bite. Perfect for busy mornings, holiday brunches, or weekend treats, this recipe is sure to become a seasonal favorite. Give it a try and delight your family with a comforting twist on classic cinnamon rolls.

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