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OMG Chocolate Desserts

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BreakfastCinnamon RollsDessertsPies

Pumpkin Pie Cinnamon Roll Casserole

written by Vera Z. August 14, 2017
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Are you craving some comfort food? Pumpkin Pie Cinnamon Roll Casserole, topped with brown sugar pecan streusel, is the most delicious breakfast or brunch for pumpkin lovers, or just a simple dessert for unexpected company. You’ll be missing out if you don’t get in on this tasty cinnamon roll casserole recipe!

Pumpkin Pie Thanksgiving Dessert Casserole

Super moist and soft cinnamon roll layer topped with gooey pumpkin pie filling and crumb topping is the best fall comfort food. It will make you feel cozy and satisfied.

Pumpkin Pie Cinnamon Roll Casserole would be great as special, festive breakfast or brunch for Thanksgiving or Christmas, too. But this recipe is so simple and easy to make so you can treat yourself anytime with this yummy casserole.

Cinnamon Roll Casserole with Pecan Streusel

It doesn’t matter if it’s pumpkin season or not, you can make this throughout the entire year thanks to canned Pumpkin. And if you try it, I’m sure you’ll stock your pantry with cans of pumpkin puree.

For this recipe you’ll use refrigerated cinnamon roll. Filling is also really simple and uses just a few ingredients that should be whisked by hand. And the top layer, brown sugar pecan streusel, is also done in a minute. As a matter of fact all three layers for this Pumpkin Pie Cinnamon Roll Casserole is ready for the oven in less than 15 minutes. When it’s baked drizzle the icing on top and enjoy!

The Best Fall Brunch Recipe Ever

And I’m sure you’ll enjoy in this layered casserole.

Bottom layer is formed by pieces of chopped cinnamon rolls. They are baked perfectly and stay soft. Actually the whole layer is irresistible, like the super moist center of classic cinnamon rolls which is actually the best part, right?!

Then, middle layer is soft and gooey pumpkin pie filling.

Finally, the top layer is crumbly brown sugar pecan streusel drizzled with icing.

I can’t imagine tastier fall comfort food nor easier to make.

This Pumpkin Pie Cinnamon Roll Casserole is calling all pumpkin lovers loud and clear!!! If you are one of them check this PUMPKIN RECIPES, too:

Pumpkin Pie Bombs 

Pumpkin Lasagna

Mummy Pumpkin Cookies

Pumpkin Poke Cake

Pumpkin Cheesecake With Oreo Crust

OMG Pumpkin Pie Cupcakes

White Chocolate Pumpkin Cups

Pumpkin Coffee Cake

Pumpkin Lasagna Cupcakes

Snickerdoodle Pumpkin Cookies

Pumpkin Swirled Cheesecakes

White Chocolate Pumpkin Truffles

 

Pumpkin Pie Cinnamon Roll Casserole would be great as special, festive breakfast or brunch for Thanksgiving or Christmas, too.




Pumpkin Pie Cinnamon Roll Casserole Recipe:

Print
Piece of pumpkin pie cinnamon roll casserole

Pumpkin Pie Cinnamon Roll Casserole


★★★★★ 5 from 1 reviews
  • Author: Vera Zecevic
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 squares 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Are you craving some comfort food? Pumpkin Pie Cinnamon Roll Casserole, topped with brown sugar pecan streusel, is the most delicious breakfast or brunch for pumpkin lovers, or just a simple dessert for unexpected company. You’ll be missing out if you don’t get in on this tasty cinnamon roll casserole recipe!


Ingredients

  • 12oz. can refrigerated Cinnamon Rolls with Icing

For pumpkin pie filling:

  • 1 ¾ cup (1-15 oz. can) pumpkin puree
  • 1 ¼ cup evaporated milk
  • 2 large (or 3 small) eggs slightly beaten
  • ¾ cup light brown sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoon vanilla
  • 1 teaspoon pumpkin pie spice

Pecan streusel topping:

  • ½ cup + 1 Tbsp. light brown sugar
  • ½ cup+ 1 Tbsp. all-purpose flour
  • 4 Tbsp. butter-melted and cooled
  • ½ cup pecans-chopped (reserve a few pecan halves for garnish on top)

Instructions

  1. Preheat the oven to 350 F. Grease 7 x 11 inch glass or ceramic dish with non-stick spray.
  2. To make the topping, in a bowl stir together the flour, sugar and pecans. Then, add melted butter and stir with the fork until all evenly moistened and created pea size crumbs. Set in the fridge until ready to use.
  3. Now make the filling. In a bowl combine all filing ingredients and whisk well until smooth and evenly combined, set aside.
  4. Open the tube of refrigerated cinnamon rolls and separate the rolls on lightly floured working surface. Cut each roll in small ½ inch pieces. Arrange the pieces in single layer to cover the bottom of greased casserole.
  5. Pour the filling over the cinnamon roll layer. Sprinkle half of the streusel on top and reserve remaining mixture for later.
  6. Bake for 25-30 minutes, until it rise and form a slightly firmed layer on top. At that point take it out from the oven, sprinkle remaining streusel and arrange a few pecan halves on top for garnish. Bake for 10-15 minutes more, until the knife inserted in the center comes out wet but clean. Do not overbake(complete baking time should be about 40-45minutes)
  7. Cool about 25 minutes before drizzle the icing.
cinnamonpumpkin
13 comments
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Vera Z.

previous post
Ten Perfect Coffee Cakes For Your Coffee Break
next post
Awesome Pumpkin Recipes For You This Fall

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13 comments

Valerie August 19, 2017 - 4:40 am

I’ll have to leave the pecans out for my allergic daughter (and put them on my own piece), but my family will love this!

Reply
Aletha September 10, 2017 - 1:58 am

I just made these. It tastes yummy, but it didn’t layer right for me. The cinnamon roll bottom all floated to the top, leaving the pumpkin filling mostly on bottom. *I love the pecan topping*

Reply
Vera Zecevic September 15, 2017 - 7:36 am

Hi Aletha,sorry to hear that,I don´t know what went wrong.

Reply
Maggie September 26, 2017 - 10:04 am

Do you think this would work in the crock pot?

Reply
Vera Zecevic September 29, 2017 - 7:23 pm

Hi Maggie, sorry I can’t help you with that.I haven’t tried this recipe in crock pot.

Reply
Pam September 28, 2017 - 9:36 pm

Should you refrigerate casserole after baking?

Reply
Vera Zecevic September 29, 2017 - 7:18 pm

Hi Pam, serve it at room temperature and store leftovers in the fridge.

Reply
Connie Johnson November 17, 2017 - 5:49 pm

Can I use canned pumpkin pie filling for this?

Reply
Vera Zecevic November 19, 2017 - 2:34 pm

Hi Connie, I suggest you to follow the recipe exactly, I don’t know how it would work with pie filling instead of a pure pumpkin.

Reply
Sweet Potato Casserole Recipe - OMG Chocolate Desserts September 17, 2018 - 8:56 pm

[…] Pumpkin Pie Cinnamon Roll Casserole […]

Reply
susan October 13, 2018 - 7:40 pm

I am going to try this this weekend using pumpkin cinnamon rolls pillsburry has out right now. pumpkin overload!! Wondering if this could be frozen?

Reply
Pumpkin Pie Bombs | Homemade Mini Pumpkin Pies June 28, 2019 - 6:40 pm

[…] Pumpkin Pie Cinnamon Roll Casserole […]

Reply
Lauren October 16, 2019 - 5:16 pm

So good and easy! I doubled the struesel topping and it turned out great. Lots of compliments- Definitely a keeper

★★★★★

Reply

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About Me

Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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