Crock Pot Pumpkin Cinnamon Roll Casserole Recipe

Oh, friends, let me tell you about a recipe that has completely stolen our hearts (and our taste buds) this fall! As the leaves start to turn and the air gets that crisp, cozy edge, my kitchen transforms into a pumpkin spice wonderland. And at the very center of this delicious transformation is this Crock Pot Pumpkin Cinnamon Roll Casserole. Honestly, it’s become a weekend staple – the aroma alone is enough to drag everyone out of bed with smiles on their faces. What I love most is how incredibly simple it is to throw together. Seriously, we’re talking minimal prep time for maximum flavor payoff. Imagine warm, gooey cinnamon rolls infused with the comforting spice of pumpkin and cooked to perfection in your slow cooker. The result? A melt-in-your-mouth dessert (or breakfast, let’s be honest!) that’s perfect for chilly mornings, cozy evenings, or any time you need a little pumpkin-spiced happiness in your life. My family devours it every single time, and I have a feeling yours will too. Get ready to fall in love with the easiest, most delicious fall treat you’ll make all season!

Ingredients You’ll Need for Pumpkin Cinnamon Roll Casserole

This recipe is wonderfully straightforward, relying on pantry staples and a few key ingredients to create its magic. Here’s everything you’ll need to whip up this delightful Pumpkin Cinnamon Roll Casserole:

For the Casserole Base:

• 2 cans cinnamon rolls (around 12 oz each): Don’t overthink this! Any brand of cinnamon rolls will work beautifully. Whether you prefer a classic, buttery roll or a slightly sweeter variety, they all become incredibly delicious in this casserole. The important thing is to have two standard-sized cans, which usually contain around 6-8 rolls each. Keep the icing packets that come with the rolls – they are crucial for the finishing touch!
• 4 large eggs: Eggs are the binding agent in our casserole, creating a custardy texture that perfectly complements the soft cinnamon rolls. They add richness and structure, ensuring the casserole holds its shape while remaining wonderfully moist. Use large eggs for the best consistency.
• ¾ cup canned pumpkin puree: This is the star ingredient that brings the pumpkin flavor we crave! Make sure you are using pumpkin puree and not pumpkin pie filling. Pumpkin puree is simply cooked and pureed pumpkin, while pie filling contains added sugars and spices that we don’t need here as we’ll be adding our own flavors. The ¾ cup measurement gives a perfect balance of pumpkin flavor without overpowering the cinnamon rolls.
• ½ cup milk: Milk adds moisture to the egg mixture, creating a smoother, more luscious custard. You can use any type of milk you have on hand – whole milk will provide the richest flavor, but 2%, 1%, or even non-dairy milk like almond or oat milk will work just as well. The milk helps to thin out the pumpkin puree and create a pourable mixture.
• 3 tablespoons maple syrup: Maple syrup adds a touch of natural sweetness and a lovely depth of flavor that pairs perfectly with pumpkin and cinnamon. Real maple syrup is recommended for the best taste, but pancake syrup can be used in a pinch. The maple syrup enhances the overall sweetness and adds a subtle caramel-like note.
• 2 teaspoons vanilla extract: Vanilla extract is a flavor enhancer that rounds out the other ingredients and adds a warm, comforting aroma. Use pure vanilla extract for the best flavor; imitation vanilla extract can have a slightly artificial taste. The vanilla extract elevates the overall flavor profile and adds a touch of elegance.
• ⅛ teaspoon ground nutmeg: Just a pinch of nutmeg is all you need to amplify the warm, spicy notes of cinnamon and pumpkin. Nutmeg has a distinctive, slightly peppery flavor that complements the other spices beautifully. Be careful not to add too much, as nutmeg can be quite strong. A little goes a long way in adding depth and complexity to the flavor.

Scaling the Recipe:

• For a smaller casserole (4 servings): Halve all the ingredient quantities. Use one can of cinnamon rolls, 2 eggs, 3/8 cup pumpkin puree, ¼ cup milk, 1.5 tablespoons maple syrup, 1 teaspoon vanilla extract, and a pinch of nutmeg (a very small pinch!). You can use a smaller crock pot or a baking dish in the oven if you prefer.
• For a larger casserole (12 servings): Increase all ingredient quantities by 1.5x. Use 3 cans of cinnamon rolls, 6 eggs, 1 1/8 cup pumpkin puree, ¾ cup milk, 4.5 tablespoons maple syrup, 3 teaspoons vanilla extract, and a generous ⅛ teaspoon nutmeg (closer to ¼ tsp). You will need a larger crock pot to accommodate the increased volume.

Ingredient Notes and Substitutions:

• Cinnamon Rolls: Feel free to experiment with different flavors of cinnamon rolls! While classic cinnamon rolls are perfect, you could also try cream cheese filled cinnamon rolls for an extra layer of richness. For a slightly different flavor profile, consider using caramel pecan cinnamon rolls.
• Pumpkin Puree: As mentioned, ensure you’re using pumpkin puree and not pumpkin pie filling. If you are feeling ambitious, you can even make your own pumpkin puree from scratch! Roasting a pumpkin and pureeing the flesh will give you incredibly fresh and flavorful puree.
• Maple Syrup: If you don’t have maple syrup, you can substitute honey or brown sugar. If using honey, use the same amount (3 tablespoons). If using brown sugar, whisk in 3 tablespoons of packed brown sugar with the other wet ingredients.
• Milk: As mentioned before, any milk will work. For a richer casserole, you can even use half-and-half or light cream in place of the milk. For a dairy-free option, almond milk, oat milk, soy milk, or coconut milk (from a carton, not canned coconut cream) are all great substitutes.
• Vanilla Extract: If you don’t have vanilla extract, you can omit it, but it does enhance the overall flavor. In a pinch, you could use a different extract like almond extract (use sparingly as it’s strong) or even a liqueur like bourbon or rum (again, use sparingly).
• Nutmeg: If you don’t have nutmeg, you can substitute ground cloves or allspice, or simply use a bit more cinnamon to enhance the spice flavor. Pumpkin pie spice blend can also be used in place of nutmeg and cinnamon, just be mindful that it often contains ginger and allspice as well.

Step-by-Step Instructions: Making Your Pumpkin Cinnamon Roll Casserole

This recipe is so easy, it’s practically foolproof! Follow these simple steps to create your own delicious Pumpkin Cinnamon Roll Casserole:

1. Prepare the Cinnamon Rolls: The first step is to open up both cans of cinnamon rolls. Carefully remove the rolls from the packaging and set aside the icing packets that come with them. We’ll use those delicious icing packets for the perfect finishing touch later on. Don’t toss them out!
2. Cut the Cinnamon Rolls: Now, take each individual cinnamon roll and cut it into quarters. This is easily done with a knife or kitchen shears. Cutting them into quarters helps them cook evenly in the casserole and creates more surface area for the pumpkin custard to soak into, resulting in a wonderfully flavorful and gooey texture throughout. Think bite-sized pieces of cinnamon roll goodness!
3. Prepare the Crock Pot: Take your crock pot (a 6-quart size works perfectly for this recipe, but a slightly smaller or larger one will also work). Lightly spray the inside of the crock pot with non-stick cooking spray. This is an important step to prevent the casserole from sticking to the bottom and sides of the crock pot, making serving and cleanup much easier.
4. Layer the First Half of Cinnamon Rolls: Place approximately half of the cut cinnamon roll pieces in the bottom of the prepared crock pot. Spread them out in a single layer to cover the bottom as evenly as possible. Don’t worry about perfection here; a slightly uneven layer is perfectly fine.
5. Whisk the Pumpkin Custard: In a separate small mixing bowl, it’s time to create the pumpkin custard. Add the eggs, canned pumpkin puree, milk, maple syrup, vanilla extract, and ground nutmeg to the bowl. Using a whisk, thoroughly combine all of these ingredients until they are smooth and well blended. Make sure there are no lumps of pumpkin puree remaining, and the mixture is a uniform, creamy consistency. This whisking process is essential to ensure the custard cooks evenly and has a smooth, delightful texture.
6. Pour Custard Over Cinnamon Rolls: Carefully pour the pumpkin custard mixture evenly over the layer of cinnamon rolls in the crock pot. Make sure the custard seeps down and coats all the cinnamon roll pieces. This pumpkin custard is what infuses the cinnamon rolls with that wonderful pumpkin spice flavor and creates the casserole effect.
7. Add the Remaining Cinnamon Rolls: Now, take the remaining cut cinnamon roll pieces and gently scatter them over the top of the pumpkin custard layer. Again, try to distribute them somewhat evenly, but don’t worry about making it perfect. They will settle into the custard as they cook.
8. Drizzle with Icing (First Packet): Take one of the icing packets that came with the cinnamon rolls. Snip off a corner of the packet and drizzle about half of the icing evenly over the top layer of cinnamon rolls. This initial drizzle of icing will melt into the casserole as it cooks, adding sweetness and flavor throughout. Reserve the remaining icing for the final topping.
9. Crock Pot Cooking Time: Place the lid on the crock pot and cook on the LOW heat setting for 2 ½ to 3 hours. Cooking on low heat allows the casserole to cook gently and evenly, preventing the bottom from burning and ensuring the cinnamon rolls are perfectly soft and gooey. The cooking time may vary slightly depending on your specific crock pot model, so it’s a good idea to check for doneness around the 2 ½ hour mark.
10. Check for Doneness: After 2 ½ hours, check the casserole for doneness. It should be set around the edges and slightly jiggly in the center. The cinnamon rolls should be cooked through and tender. If the center still seems very liquid, continue cooking for another 15-30 minutes and check again. Be careful not to overcook, as this can make the casserole dry.
11. Final Icing Drizzle: Once the casserole is cooked through, carefully remove the lid from the crock pot. Take the remaining icing packet and drizzle the rest of the icing generously over the top of the cooked cinnamon roll casserole. This final drizzle of icing creates a beautiful and delicious sweet glaze over the warm casserole.
12. Serve and Enjoy!: Serve the Pumpkin Cinnamon Roll Casserole immediately while it’s warm and gooey. It’s best enjoyed fresh out of the crock pot. Serve it as a dessert, a special breakfast treat, or even a brunch dish. It pairs perfectly with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream. Get ready for rave reviews!

Nutrition Facts for Pumpkin Cinnamon Roll Casserole

This Pumpkin Cinnamon Roll Casserole is definitely a treat, perfect for indulging in during the fall season. Here’s a breakdown of the approximate nutritional information per serving:

• Servings: 8
• Calories per serving: Approximately 367 calories

Important Note: These nutritional values are estimates and can vary depending on the specific brand of cinnamon rolls used, the type of milk, and the exact measurements of ingredients. This casserole is intended as a dessert or occasional treat and is not meant to be a low-calorie or health food. Enjoy in moderation as part of a balanced diet.

Preparation Time Breakdown

One of the best things about this recipe is how quick and easy it is to prepare! Here’s a breakdown of the time commitment:

• Prep Time: 10 minutes
  • This includes opening the cinnamon roll cans, cutting the rolls, spraying the crock pot, and whisking together the pumpkin custard mixture. It’s truly minimal effort to get this casserole ready for the slow cooker.
• Cook Time: 2 ½ – 3 hours
  • This is the hands-off time while the crock pot works its magic! You can go about your day while the delicious aroma fills your kitchen.
• Total Time: 3 hours and 10 minutes (approximately)
  • From start to finish, including prep and cook time, you’ll have a warm, delicious Pumpkin Cinnamon Roll Casserole ready to enjoy in just over 3 hours.

How to Serve Pumpkin Cinnamon Roll Casserole

This casserole is incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

• Warm and Gooey: The absolute best way to enjoy this casserole is fresh and warm straight from the crock pot. The cinnamon rolls are incredibly soft and gooey, and the pumpkin custard is warm and comforting.
• With a Glass of Milk: A classic pairing! Cold milk is the perfect complement to the warm, sweet, and spiced casserole.
• Topped with Vanilla Ice Cream: For an extra decadent dessert, serve each slice of casserole with a scoop of vanilla ice cream. The cold ice cream melting over the warm casserole is simply divine.
• Drizzled with Caramel Sauce: Take the sweetness up a notch by drizzling warm caramel sauce over the casserole before serving. The caramel flavor enhances the maple syrup and cinnamon notes beautifully.
• Sprinkled with Chopped Pecans or Walnuts: Add a bit of crunch and nutty flavor by sprinkling chopped pecans or walnuts over the top of the casserole. Toasting the nuts beforehand will bring out even more flavor.
• With a Dollop of Whipped Cream: A simple and elegant topping! A dollop of freshly whipped cream or store-bought whipped topping adds a light and airy contrast to the richness of the casserole.
• For Breakfast or Brunch: While it’s technically a dessert, this casserole is also fantastic for a special breakfast or brunch treat. Serve it alongside fresh fruit and yogurt for a balanced meal.
• For Holiday Gatherings: This Pumpkin Cinnamon Roll Casserole is the perfect dessert to bring to Thanksgiving, Christmas, or any fall or winter holiday gathering. It’s a crowd-pleaser that’s easy to transport and serve.

Additional Tips for the Best Pumpkin Cinnamon Roll Casserole

Here are a few extra tips to ensure your Pumpkin Cinnamon Roll Casserole turns out perfectly every time:

1. Don’t Overcook: Keep an eye on the casserole towards the end of the cooking time. Overcooking can make it dry. It’s ready when it’s set around the edges and slightly jiggly in the center.
2. Use Fresh Cinnamon Rolls: For the best results, use fresh, refrigerated cinnamon rolls that are not expired. Stale cinnamon rolls may not rise as well and can result in a drier casserole.
3. Let it Sit Briefly Before Serving: Once cooked, let the casserole sit in the crock pot for about 5-10 minutes with the lid off before serving. This allows it to set up slightly and makes it easier to slice and serve.
4. Add Extra Spices (Optional): If you love a stronger spice flavor, feel free to add a pinch more cinnamon, nutmeg, or even a dash of ginger or cloves to the pumpkin custard mixture. Pumpkin pie spice blend is also a great option!
5. Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. The texture might be slightly softer after refrigeration, but it will still be delicious.

Frequently Asked Questions (FAQ) about Pumpkin Cinnamon Roll Casserole

Q1: Can I make this casserole ahead of time?
A: While it’s best served fresh, you can assemble the casserole in the crock pot insert ahead of time (up to 2-3 hours) and store it in the refrigerator. When ready to cook, simply place the insert in the crock pot and start cooking. Cooking time may need to be slightly increased if starting from cold.

Q2: Can I bake this in the oven instead of using a crock pot?
A: Yes, you can! To bake in the oven, preheat your oven to 350°F (175°C). Assemble the casserole in a greased 9×13 inch baking dish. Bake for 25-30 minutes, or until golden brown and cooked through.

Q3: Can I use homemade cinnamon rolls for this recipe?
A: Absolutely! Homemade cinnamon rolls would be delicious in this casserole. You’ll need about 12-16 cinnamon rolls, depending on their size. Follow your favorite cinnamon roll recipe and then cut them into pieces and assemble the casserole as directed.

Q4: Can I freeze Pumpkin Cinnamon Roll Casserole?
A: While you can freeze it, the texture of the cinnamon rolls might change slightly after thawing. If you want to freeze it, allow the casserole to cool completely, then cut it into individual portions, wrap tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

Q5: What if I don’t have maple syrup? Can I use something else?
A: Yes, you can substitute honey or brown sugar for maple syrup. Use the same amount of honey (3 tablespoons). For brown sugar, whisk in 3 tablespoons of packed brown sugar with the other wet ingredients. Pancake syrup can also be used in a pinch, but real maple syrup provides the best flavor.

Enjoy making and sharing this delightful Crock Pot Pumpkin Cinnamon Roll Casserole! It’s guaranteed to become a new fall favorite in your home.

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