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Cozy Pumpkin Cinnamon Roll Casserole Recipe with Easy Maple Cream Cheese Drizzle

pumpkin cinnamon roll casserole - featured image
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A warm and comforting casserole combining pumpkin puree and cinnamon rolls, topped with a sweet maple cream cheese drizzle. Perfect for cozy mornings or spontaneous brunches.

Ingredients

Scale
  • 1 tube (8 rolls) refrigerated cinnamon rolls (e.g., Pillsbury)
  • 1 cup (240 ml) pumpkin puree, canned or homemade (pure pumpkin, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120 ml) milk, whole or 2% (dairy-free options like almond milk work too)
  • ¼ cup (50 g) packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 teaspoon vanilla extract
  • 4 ounces (115 g) cream cheese, softened
  • ⅓ cup (80 ml) pure maple syrup
  • ½ cup (60 g) powdered sugar, sifted
  • A pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch casserole dish with butter or non-stick spray.
  2. Unroll the tube of cinnamon rolls and cut each roll into quarters (about 4 pieces each). Spread the pieces evenly in the casserole dish.
  3. In a medium bowl, whisk together pumpkin puree, eggs, milk, brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt until smooth and pourable.
  4. Pour the pumpkin mixture over the cinnamon roll pieces. Gently press down so the rolls soak up the custard. Let sit for 5 minutes.
  5. Bake for 30-35 minutes until the top is golden brown and custard is set (a toothpick inserted should come out mostly clean with a few moist crumbs).
  6. While baking, beat softened cream cheese with maple syrup and powdered sugar until smooth and creamy. Add a teaspoon of milk or water if too thick.
  7. Remove casserole from oven and let cool for 5-10 minutes.
  8. Drizzle the maple cream cheese mixture generously over the warm casserole in a zigzag pattern. Serve warm.

Notes

Cutting cinnamon rolls into quarters helps them soak up the pumpkin custard evenly. Let the casserole sit for 5 minutes before baking to absorb flavors. Soften cream cheese before mixing the drizzle to avoid lumps. Tent with foil if the top browns too quickly. Leftovers keep well refrigerated for up to 3 days and reheat nicely with extra drizzle.

Nutrition

Keywords: pumpkin casserole, cinnamon roll casserole, maple cream cheese drizzle, fall recipe, cozy breakfast, easy brunch, pumpkin cinnamon rolls

Find it online: https://morselora.com/cozy-pumpkin-cinnamon-roll-casserole-recipe-with-easy-maple-cream-cheese-drizzle/