This Crock Pot Cinnamon Roll Pumpkin Casserole is a warm and gooey recipe, which includes canned pumpkin and cinnamon rolls. It’s the ultimate comfort food recipe, ready in about 3 hours and 5 minutes.
Crock Pot Cinnamon Roll Pumpkin Casserole Ingredients
- 2 cans cinnamon rolls (any kind will do – around 12 oz.)
- 4 eggs
- ¾ cup canned pumpkin
- ½ cup milk
- 3 Tbsp maple syrup
- 2 tsp vanilla
- ⅛ tsp nutmeg
How To Make Crock Pot Cinnamon Roll Pumpkin Casserole
- Prep the cinnamon rolls: Open the cans and set aside the icing packets. Cut each cinnamon roll into quarters.
- Layer the first batch: Spray the slow cooker with non-stick spray and place one can of quartered cinnamon rolls in the bottom.
- Mix the pumpkin custard: In a small bowl, whisk together eggs, pumpkin, milk, maple syrup, vanilla, and nutmeg until smooth.
- Pour over and layer again: Pour the pumpkin mixture over the cinnamon rolls. Then layer the second can of quartered rolls on top.
- Add icing and cook: Drizzle one icing packet over the top. Cover and cook on low for 2.5 to 3 hours.
- Finish and serve: Remove the lid and drizzle the second icing packet on top. Serve warm and enjoy.
Recipe Tips
- Can I use refrigerated biscuits instead? You can, but cinnamon rolls add the best flavor and sweetness.
- How to tell when it’s done: The casserole should be puffed and set in the middle without wet spots.
- Can I add pecans or walnuts? Yes, sprinkle them between the layers for added crunch.
- How to reheat leftovers: Warm individual portions in the microwave for 30-45 seconds.
- Can I prep this the night before? Yes, assemble everything in the crock pot insert, cover, and refrigerate overnight. Start cooking in the morning.
What To Serve With Cinnamon Roll Pumpkin Casserole
This sweet and cozy dish is perfect for breakfast or dessert. Pair it with:
- Scrambled eggs or an egg bake
- Crispy bacon or breakfast sausage
- Fresh fruit or a berry salad
- A cup of coffee or chai latte
- Cold glass of milk or almond milk
How To Store Cinnamon Roll Pumpkin Casserole
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave in short intervals or warm in the oven at 300°F until heated through.
Cinnamon Roll Pumpkin Casserole Nutrition Facts
- Calories: 367 kcal
- Carbohydrates: 50g
- Protein: 7g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 83mg
- Sodium: 649mg
- Potassium: 114mg
- Sugar: 24g
- Calcium: 44mg
- Iron: 2mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this with homemade cinnamon rolls?
Yes, just make sure they are cut small and partially baked before using.
Can I use almond milk instead of regular milk?
Yes, any milk will work in the custard mixture.
How long can this sit out after cooking?
It’s best enjoyed warm but can sit out safely for up to 2 hours.
Can I double this recipe?
Only if your crock pot is large enough. Avoid overfilling to ensure even cooking.
Do I need to stir it while it cooks?
No, keep the lid on and let it cook undisturbed.
Try More Recipes:
Crock Pot Cinnamon Roll Pumpkin Casserole
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings5
minutes3
hours367
kcalA warm, gooey fall breakfast casserole made with cinnamon rolls, pumpkin, and sweet maple custard.
Ingredients
2 cans cinnamon rolls (12 oz. each)
4 eggs
¾ cup canned pumpkin
½ cup milk
3 Tbsp maple syrup
2 tsp vanilla
⅛ tsp nutmeg
Directions
- Set aside icing packets and cut cinnamon rolls into quarters.
- Spray crock pot with non-stick spray. Add one can of rolls.
- Whisk together eggs, pumpkin, milk, syrup, vanilla, and nutmeg.
- Pour pumpkin mix over rolls. Add second can of rolls on top.
- Drizzle one icing packet. Cover and cook on low for 2.5 to 3 hours.
- Remove lid, drizzle second icing packet, and serve warm.