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Easy Overnight Pumpkin Cinnamon Roll Casserole (Best Fall Breakfast Recipe)

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This is the kind of breakfast that feels like a warm hug on a crisp fall morning. It’s got all the cozy flavors you crave—pumpkin spice, gooey cinnamon rolls, and that perfect custard-like center—without the stress of making dough from scratch.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with cream cheese icing
  • 1 cup (240 ml) pumpkin purée
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (50 g) packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For the cream cheese glaze:
  • 4 oz (113 g) cream cheese, softened
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons (30–45 ml) milk

Instructions

  1. Grease your baking dish. Lightly spray a 9×13-inch baking dish with non-stick cooking spray or rub it with butter.
  2. Cut the cinnamon rolls into quarters. Open both cans of cinnamon rolls and set the icing packets aside. Using a sharp knife or kitchen scissors, cut each cinnamon roll into 4 pieces.
  3. Arrange the pieces in the dish. Scatter the cinnamon roll pieces evenly in the prepared baking dish.
  4. Make the pumpkin custard. In a large mixing bowl, whisk together the pumpkin purée, eggs, heavy cream, brown sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth.
  5. Pour the custard over the cinnamon rolls. Slowly and evenly pour the pumpkin custard over the cinnamon roll pieces. Use a spatula to gently press down on any pieces that are sticking up.
  6. Cover and refrigerate overnight. Tightly cover the dish with plastic wrap or aluminum foil and refrigerate for at least 8 hours, or up to 24 hours.
  7. Bake the casserole. The next morning, preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for 15 minutes. Bake uncovered for 35–40 minutes, until top is golden brown and center is set.
  8. Make the cream cheese glaze. In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and 2 tablespoons milk. Beat until smooth. Add more milk if needed. Stir in reserved icing packets.
  9. Cool slightly and glaze. Let casserole cool for 10 minutes before drizzling cream cheese glaze over the top. Serve warm.

Notes

Don’t skip the overnight rest for best texture. Use room temperature eggs. Don’t overbake; center should be slightly jiggly. Let cool before glazing. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: pumpkin cinnamon roll casserole, overnight breakfast casserole, fall breakfast recipe, pumpkin spice, easy breakfast casserole

Find it online: https://evabakery.com/easy-overnight-pumpkin-cinnamon-roll-casserole-best-fall-breakfast-recipe/