Alright, holiday mornings call for something extra cozy and ridiculously tasty—and this Pumpkin Cinnamon Roll French Toast Casserole definitely delivers! Made with Pillsbury cinnamon rolls, pumpkin puree and pumpkin spice, it's packed with pumpkin goodness.
The smell that infuses your home when this is baking is AH-MAZING!
Hand me a hot cup of coffee and slice of this Pumpkin French Toast Casserole and I am one happy girl.
I love pulling this out in the mornings when we have overnight guests along with my Puff Pastry Egg Cups. Cinnamon buns are a decadent treat that no one turns down so imagine an entire fall-infused casserole?!
Another option is to make it for dessert when entertaining. Who said you can't have cinnamon rolls for dessert? I'm starting to feel like there's never a bad time to serve this. 🙂
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🛒 Ingredient Notes:
- Pillsbury Cinnamon Rolls: I love using Pillsbury's regular-sized cinnamon rolls here. They’re soft, fluffy, and come with a bonus tube of icing for that perfect finishing touch!
- Pumpkin Puree: Adds a cozy fall flavor and creamy texture to the casserole. Be sure to use pure pumpkin puree—not pumpkin pie filling!
- Chopped Pecans: Optional, but highly recommended. It adds a nutty crunch that reminds me of sticky buns. So so good.
- Cream: For extra creaminess use heavy cream. Other options are pumpkin creamers or even coconut milk. This will give the casserole a custardy texture that’s irresistible.
- Eggs: These are needed to bring all the ingredients together, literally. They also help to make sure each bite is soft, creamy, and perfectly set.
How to Make A French Toast Casserole
Step 1: Mix Up The Pumpkin Custard
To a 9x11 casserole dish, add your eggs, vanilla, cream, brown sugar, butter and pumpkin puree. Whisk everything together.
Step 2: Cinnamon Roll Time!
Cut those cinnamon rolls into bite-sized pieces. (Think quarters!) Toss ‘em in the casserole dish and let them soak up all that pumpkiny goodness.
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Step 3: Add Some Crunch
Sprinkle chopped pecans over the top if you’re team nutty crunch. The crunch really makes a big difference and looks "bakery-style" good.
Step 4: Let It Sit (Or Bake)
Cover the dish with plastic wrap and let it sit in the fridge a few hours or overnight. If you’re baking it right away, skip to Step 5!
Step 5: Bake and Drizzle
Bake at 350°F for 35–40 minutes, or until it’s golden and puffy. Let it cool a few minutes, then drizzle on that icing that came with the cinnamon rolls. Breakfast complete. ✅
Fun Variations and Swaps:
Keep it fun! Feel free to try these ideas if you want.
- Apple Cinnamon Switch-Up
Swap the pumpkin puree for apple pie filling. It will give you an apple-pie-for-breakfast vibe. - Maple-Pecan Explosion
Add ¼ cup of maple syrup to the custard mix for a seriously rich breakfast punch. - Chocolate Lovers’ Pumpkin
Sprinkle ½ cup of chocolate chips over the whole thing before baking. Think pumpkin chocolate chip cookies. - Grown-Up Bourbon Bliss
Add a splash of bourbon (1–2 tablespoons) to the custard for a hint of warmth and holiday cheer. Perfect if you’re entertaining grown-ups who appreciate a little something extra. Add a dollop of Bourbon Whipped Cream!
Expert Tips
- This casserole is hard to mess up! Just make sure you do not dry it out by over-baking. It's better to take it out a little early than too late.
- If you want to add more of something like spice, vanilla, pecans or butter, feel free!
- Consider adding a Streusel Topping for a more decadent crunch.
- The size of the casserole dish matters. You do not want it too large or too small.
- You can make more of your own icing by mixing together powdered sugar with a touch of water until it's thick but runny.
More Pumpkin Flavored Dishes You'll Love!
📖 Recipe
Pumpkin Cinnamon Roll French Toast Casserole
Equipment
Ingredients
- 4 eggs
- ½ cup cream (*see note)
- 4 tablespoon salted butter, melted
- 10 oz pumpkin puree
- 1 ¼ teaspoon pumpkin pie spice
- ¼ cup brown sugar
- 2 cans Pillsbury Cinnamon Rolls
- ⅓ cup chopped pecans
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Instructions
- Preheat oven to 350℉ (if baking right away.) It's recommended to let it sit for at least an hour before baking.
- Add your eggs, butter, cream, pumpkin puree, pumpkin pie spice, and brown sugar to your casserole dish. Whisk it all up until nicely combined.
- Pop open your cinnamon rolls and cut them into quarters. (Save the icing tubes for later.)
- Toss the cinnamon rolls in the pumpkin custard until nicely coated.
- Add chopped pecans to the top.
- Cover and let sit for at least an hour or overnight in the fridge. Bake at 350℉ uncovered for 12-15 minutes or until the top is golden brown and puffy.
- While still warm, drizzle the icing over top. Enjoy!
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