Warm spices, gooey pastry, and a rich pumpkin center come together in a one-pan bake that feels like fall on a fork. This Pumpkin Pie Cinnamon Roll Casserole layers canned pumpkin filling over chopped cinnamon rolls and finishes with a crunchy brown-sugar pecan topping. It’s quick to assemble and perfect for holiday mornings or an impromptu dessert visit.
What makes this pumpkin cinnamon roll casserole irresistible
This casserole balances soft, tender dough with a silky pumpkin custard and nutty streusel. The base soaks up the pumpkin filling and bakes into a tender layer. The streusel gives a crisp contrast, and a final drizzle of icing ties everything together.
Ideal for Thanksgiving brunch, holiday breakfasts, or a cozy weekend treat.
Ingredients for the layered pumpkin bake
Base
- One 12 oz tube refrigerated cinnamon rolls with icing (about 8–10 rolls)
Pumpkin pie filling
- 1 ¾ cups pumpkin puree (one 15 oz can works)
- 1 ¼ cups evaporated milk
- 2 large eggs (or 3 small), lightly beaten
- ¾ cup light brown sugar, packed
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
Pecan brown-sugar streusel
- ½ cup plus 1 tablespoon light brown sugar
- ½ cup plus 1 tablespoon all-purpose flour
- 4 tablespoons unsalted butter, melted and cooled
- ½ cup chopped pecans (reserve a few halves to garnish)
How to assemble and bake the casserole — step by step
- Preheat oven to 350°F (175°C). Grease a 7 x 11-inch baking dish, or a similar-size glass or ceramic pan.
- Make the streusel: stir flour, brown sugar and chopped pecans in a bowl. Add melted butter and toss until the mixture forms pea-sized crumbs. Chill until ready to use.
- Prepare the pumpkin layer: whisk pumpkin puree, evaporated milk, eggs, brown sugar, salt, vanilla and pumpkin pie spice until smooth.
- Open the cinnamon roll tube and place rolls on a lightly floured surface. Cut each roll into roughly ½-inch pieces and spread them evenly across the bottom of the prepared dish.
- Pour the pumpkin mixture over the chopped roll layer. Sprinkle about half of the streusel over the top, saving the rest for later.
- Bake 25–30 minutes, until the center begins to set and the edges look puffed. Remove from oven, scatter the remaining streusel and place reserved pecan halves for garnish.
- Return to the oven and bake another 10–15 minutes. The center should be slightly moist but not runny. Total bake time is about 40–45 minutes. Do not overbake.
- Cool the casserole about 20–30 minutes, then drizzle the included cinnamon-roll icing or a simple glaze over the top before serving. Cooling helps the layers finish setting.
Timing, yield and baking details
- Prep time: about 15 minutes
- Bake time: roughly 40–45 minutes total
- Total time: approximately 1 hour
- Yield: about 16 squares, depending on cut size
- Recommended pan: 7 x 11-inch glass or ceramic dish
Tips, swaps and serving suggestions
- For easier cleanup, line the dish with parchment paper before arranging the rolls.
- Swap pecans for walnuts if preferred, or omit nuts for nut-free families.
- To make it ahead: assemble the casserole, cover, and refrigerate overnight. Add the chilled streusel just before baking.
- Gluten-free option: use gluten-free refrigerated cinnamon rolls and a gluten-free flour blend for the streusel.
- Storage: refrigerate leftovers up to 3–4 days. Reheat individual portions in the microwave or oven until warmed through.
- Serve with coffee, spiced lattes, or a scoop of vanilla ice cream for dessert.
Other pumpkin-inspired bakes to explore
- Mini pumpkin-stuffed dough bites
- Layered pumpkin lasagna with ricotta
- Spooky pumpkin sugar cookies with mummy icing
- Poke-style pumpkin cake with caramel drizzle
- Pumpkin cheesecake bars on chocolate-cookie crust
- Pumpkin-spiced cupcakes with buttercream
- White-chocolate pumpkin truffle bites
- Classic pumpkin coffee cake with streusel
- Pumpkin and snickerdoodle cookie mashups
- Pumpkin-swirled mini cheesecakes
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