This Pumpkin Cinnamon Roll Casserole Recipe is amazing and it is perfect for any brunch, holiday, or even as a dessert. The ingredients are simple but the flavors are amazing. Be prepared to hand out the recipe to all of your family and friends.
This pumpkin cinnamon roll bake does not disappoint. Every single bite tastes like the inside of a cinnamon roll but with pumpkin. If you love pumpkin flavor desserts or breakfast, this is the perfect recipe to make.
Fall recipes are perfect way to start off your holiday baking. If you love this pumpkin recipe, try Easy Pumpkin Coffee Cake Recipe and Easy Pumpkin Banana Bread Recipe.
Table of Contents
Why We Love This Recipe
We love making this slow cooker desserts as it starts with canned cinnamon rolls. You only need a few simple ingredients and the slow cooker does all the work. Everyone will think you spent all day making homemade cinnamon rolls.
This recipe is perfect for brunch, the holidays or a family potluck. Serve with your favorite coffee in the morning for a delicious breakfast.
Ingredients
- Refrigerated Cinnamon Roll – Use any kind or brand will do
- Canned Pumpkin – You can also use homemade Pumpkin Puree
- Milk – You can use any type of milk that you prefer
- Maple Syrup – Substitute with honey
- Vanilla – I like using pure Vanilla Extract
- Nutmeg – You can also add in cinnamon
- Pumpkin Pie Spice – Learn how to make How to make Pumpkin Pie Spice
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations
- Extra Cinnamon Flavor – If you want a little extra cinnamon taste add ½ cup light brown sugar, ¼ cup granulated sugar and 1 teaspoon of cinnamon to the egg mixture.
- Baking Dish – Skip the crockpot and bake this pumpkin cinnamon roll bake in the oven. Use a 9×9 baking dish instead of the crockpot liner and follow all of the directions as you would for the crockpot version. Preheat your oven to 375 degrees and and bake for 40 minutes. Let cool for 15 minutes and top with remaining icing packet.
How to Make Pumpkin Cinnamon Roll Casserole in the Crock Pot
Step 1 – Open up the cans of cinnamon rolls and set aside the icing for later. Cut the cinnamon roll each into quarters.
Step 2 – Spray your crock pot with non stick spray and place one of the rolls of cinnamon roll dough in the bottom of the crock pot.
Step 3 – In a medium bowl whisk together the eggs, pumpkin puree, milk, syrup, vanilla, and cinnamon.
Step 4 – Pour the egg mixture over the cinnamon rolls in the crock pot.
Step 5 – Place the remaining cinnamon rolls on top. Drizzle the icing packet (just one of them) over the cinnamon rolls.
Step 6 – Place the crock pot lid on top and cook on low for 2½ to 3 hours or until the top is a beautiful golden brown. Remove lid and drizzle the last icing packet over the cinnamon rolls. Serve and Enjoy!
Recipe Tips
- Preparing Casserole – Cut cinnamon rolls in about the same size pieces. This ensures that everything cooks evenly.
- Spray Slow Cooker – To easily serve the casserole, make sure to spray the slow cooker with cooking spray. This also helps with clean up.
- Cooking Casserole – Cooking time will vary depending on your slow cooker. But you will know that you casserole is finished cooking when the cinnamon rolls are golden brown.
- Canned Pumpkin – Make sure to use canned pumpkin and not pumpkin pie filling. The results will not be the same if you the pie filling.
Serving Suggestions
Pumpkin Cinnamon Roll Casserole is the perfect recipe to make for a crowd. Here are some our favorite side dishes to serve for a complete breakfast idea.
Frequently Asked Questions
Yes, you can cook the casserole ahead of time and keep warm. This would be the perfect breakfast to make and serve for a holiday brunch.
Store leftover cinnamon roll casserole in an airtight container. We like to store in the fridge as it will last about 3-4 days.
Reheat the leftovers in the microwave or in the oven at 350 degrees for about 10 minutes.
More Easy Pumpkin Recipes
We love to hear from you. If you make this Pumpkin Cinnamon Roll Casserole Recipe, please leave us a comment or a star review.
Pumpkin Cinnamon Roll Casserole Recipe
Ingredients
- 2 cans cinnamon rolls (any kind will do – around 12 oz.)
- 4 eggs
- 3/4 cup canned pumpkin
- 1/2 cup milk
- 3 Tbsp maple syrup
- 2 tsp vanilla
- 1/8 tsp nutmeg
Instructions
- Open up the cans of cinnamon rolls and set aside the icing for later.
- Cut each cinnamon roll into quarters.
- Spray your crock pot with non stick spray and place one of the rolls of cinnamon rolls in the bottom of the crock pot.
- In a small bowl whisk together the eggs, pumpkin puree, milk, syrup, vanilla, and cinnamon.
- Pour over the cinnamon rolls in the crock pot.
- Place the remaining cinnamon rolls on top.
- Drizzle one icing packet over the cinnamon rolls.
- Place the crock pot lid on top and cook on low for 2½ to 3 hours.
- Remove lid and drizzle the last icing packet over the cinnamon rolls.
- Serve immediately and enjoy with a glass of milk!