(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Pumpkin Cinnamon Roll Casserole is the perfect blend of cozy fall flavors and gooey sweetness. Imagine the aroma of cinnamon rolls baking in your kitchen, combined with the rich, spiced goodness of pumpkin puree. This dish is a breeze to whip up and will have everyone coming back for seconds. Let's dive into this delightful treat that screams autumn comfort.
Pumpkin Cinnamon Roll Casserole Recipe
Ingredients:
- 2 cans refrigerated cinnamon rolls
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Cut the cinnamon rolls into quarters and place them in a greased baking dish.
- In a mixing bowl, whisk together the pumpkin puree, pumpkin pie spice, milk, eggs, and vanilla extract.
- Pour the pumpkin mixture over the cinnamon rolls in the baking dish.
- Bake for 45 minutes or until the casserole is set and the top is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Pumpkin Pie Cinnamon Roll Casserole Recipe
What you will need to make Pumpkin Cinnamon Roll Casserole
Refrigerated cinnamon rolls: These provide the base, adding a sweet, spiced flavor and a soft, doughy texture to the casserole.
Pumpkin puree: Adds moisture, a rich pumpkin flavor, and a vibrant orange color, making the dish perfect for autumn.
Pumpkin pie spice: Enhances the pumpkin flavor with a warm, aromatic blend of cinnamon, nutmeg, and cloves.
Milk: Helps create a creamy, custard-like consistency, binding the ingredients together.
Eggs: Essential for setting the casserole, giving it structure and a rich, custardy texture.
Vanilla extract: Adds a sweet, aromatic depth, enhancing the overall flavor profile of the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Pumpkin Cinnamon Roll Casserole Recipe
- Baking dish: Holds the cinnamon rolls and pumpkin mixture while baking, ensuring even cooking and a golden brown top.
- Mixing bowl: Used to combine the pumpkin puree, spices, milk, eggs, and vanilla extract into a smooth mixture.
- Whisk: Essential for blending the wet ingredients thoroughly, ensuring a consistent texture throughout the casserole.
- Knife: Needed to cut the cinnamon rolls into quarters, making them easier to distribute in the baking dish.
- Oven: Bakes the casserole at the right temperature, setting the mixture and creating a deliciously warm dessert.
Pumpkin Cinnamon Roll Casserole
Ingredients:
Main Ingredients
- 2 cans Cinnamon Rolls refrigerated
- 1 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1 cup Milk
- 2 Eggs large
- 1 tsp Vanilla Extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Cut the cinnamon rolls into quarters and place them in a greased baking dish.
- In a mixing bowl, whisk together the pumpkin puree, pumpkin pie spice, milk, eggs, and vanilla extract.
- Pour the pumpkin mixture over the cinnamon rolls in the baking dish.
- Bake for 45 minutes or until the casserole is set and the top is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Air Fryer Cinnamon Rolls Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then foil.
- Freeze for up to 2 months.
- Thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using pumpkin puree in this recipe not only adds a rich flavor but also keeps the cinnamon rolls moist and tender.
0 thoughts on “Pumpkin Cinnamon Roll Casserole Recipe”