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Cozy Pumpkin Cinnamon Roll Casserole Recipe Perfect for Fall Breakfast

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A warm and comforting fall breakfast casserole featuring cinnamon rolls soaked in a spiced pumpkin custard and topped with a nutty brown butter glaze. Easy to prepare and perfect for cozy mornings.

Ingredients

Scale
  • 1 (12 count) package canned cinnamon rolls with icing (Pillsbury recommended)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 cup whole milk (or any milk of choice, dairy-free works too)
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • Pinch of salt
  • 4 tbsp unsalted butter (for brown butter glaze)
  • 1 cup powdered sugar, sifted (for glaze)
  • 1–2 tbsp milk (for glaze, adjust for consistency)
  • 1/2 tsp vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Open the cinnamon rolls package and cut each roll into quarters. Spread pieces evenly in the baking dish, close but not packed tightly.
  3. In a mixing bowl, whisk together pumpkin puree, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt until smooth.
  4. Pour the pumpkin custard evenly over the cinnamon roll pieces. Gently press some pieces down to soak up custard but do not mash.
  5. Let the casserole rest for about 10 minutes to allow rolls to absorb the custard.
  6. Bake uncovered for 30-35 minutes until custard is set and top is golden brown and slightly crispy. A toothpick should come out mostly clean with some moist crumbs.
  7. While baking, prepare the brown butter glaze: melt butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty aroma appears (4-5 minutes). Remove from heat and cool slightly.
  8. In a bowl, whisk powdered sugar, vanilla extract, and 1 tablespoon browned butter. Add milk one teaspoon at a time until glaze is pourable.
  9. After baking, let casserole cool 5-10 minutes, then drizzle brown butter glaze generously over the top.
  10. Serve warm. Refrigerate leftovers up to 3 days and reheat gently with a splash of milk.

Notes

Keep a close eye when browning butter to avoid burning. Let casserole rest 10 minutes before baking for best custard absorption. For gluten-free or dairy-free versions, use appropriate substitutions. Can prepare the night before and bake fresh in the morning.

Nutrition

Keywords: pumpkin cinnamon roll casserole, fall breakfast, pumpkin casserole, cinnamon rolls, brown butter glaze, easy breakfast, cozy breakfast, pumpkin recipe

Find it online: https://zorbmeal.com/cozy-pumpkin-cinnamon-roll-casserole-recipe-perfect-for-fall-breakfast/