Pumpkin Cinnamon Roll Casserole Recipe

This is the fall brunch recipe my family looks forward to every single year. The whole house smells like pumpkin and cinnamon while it cooks and my kids come running to the kitchen before it is even finished. It is the kind of recipe that looks like you spent hours when the slow cooker did all the work and everyone at the table always asks for the recipe.

Why You’ll Love This Recipe!

• Budget friendly — $8.01 total for a warm cozy casserole
• Starts with canned cinnamon rolls — no homemade dough, no yeast, no rising time
• Perfect for fall gatherings of any size
• Kids can help assemble it

Most pumpkin cinnamon roll casserole recipes are oven-only. This one lets your slow cooker do the work instead, so your oven stays free for the rest of your brunch spread.

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.

Ingredients

• Refrigerated cinnamon rolls — two standard cans give you the perfect amount for a full 9×13 casserole. Any brand works — Pillsbury is the most popular choice. Set aside both icing packets for later
• Eggs — bind the custard together and give the casserole its French toast-style texture. Always whisk thoroughly before adding for an even consistent custard throughout
• Canned pumpkin puree — adds fall flavor and richness to the custard. Always use 100% pure pumpkin puree — never pumpkin pie filling which is pre-sweetened and spiced
• Milk — thins the custard to the right pourable consistency. Any milk works — whole milk gives the richest result
• Maple syrup — adds a warm natural sweetness that pairs beautifully with the pumpkin and cinnamon. Honey works as a direct substitute
• Vanilla extract — adds warmth and depth throughout the custard. Pure vanilla gives the best flavor
• Nutmeg — adds a warm spice note that complements the pumpkin beautifully. A small amount goes a long way

Carrie’s Tip: Always use canned pumpkin puree — never pumpkin pie filling. Pumpkin pie filling already has sugar and spices added which will make the casserole overly sweet and completely throw off the flavor balance. The can should say 100% pure pumpkin on the label. This is the single most important ingredient check for this recipe.

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 nutmeg.

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!

Tips for Success

• Use pure pumpkin puree not pumpkin pie filling. This is the most important tip — pumpkin pie filling is already sweetened and spiced and will make the casserole far too sweet with the wrong flavor balance
• Cut the cinnamon rolls into even pieces. Uniform quarters cook at the same rate and ensure every bite has the same perfect texture throughout
• Use both layers. Placing half the rolls on the bottom and half on top with the custard in the middle gives you pumpkin flavor all the way through — not just on top
• Save one icing packet for after cooking. Drizzling one packet before cooking gives you icing baked into the casserole and one packet after gives you a fresh sweet glossy finish right before serving
• Use a slow cooker liner. The egg custard can stick to the slow cooker insert — a liner makes serving and cleanup completely effortless especially on a holiday morning

Oven Method

Prefer to use the oven? This casserole works beautifully baked too:

• Preheat the oven to 375°F.
• Grease a 9×13 baking dish and assemble the casserole exactly as directed above.
• Bake for 35–40 minutes until golden and set in the center.
• Let cool for 10–15 minutes then drizzle the second icing packet over the top before serving.

Variations and Substitutions

• Add ½ cup brown sugar and 1 teaspoon cinnamon to the egg mixture for an extra warm caramelized flavor throughout
• Add chopped pecans or walnuts between the layers for a satisfying crunch
• Swap maple syrup for honey for a slightly different sweetness profile
• Add a pinch of pumpkin pie spice to the custard for a more pronounced fall spice flavor
• Drizzle cream cheese glaze instead of the packaged icing for an extra indulgent finish

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.

• Fruit Salad Recipe
• Air Fryer Bacon
• CrockPot Breakfast Casserole Recipe
• Fruit and Yogurt Parfait

Frequently Asked Questions