This Slow Cooker Pumpkin Cinnamon Roll Casserole is the ultimate cozy fall breakfast and dessert! It's the perfect go to for brunch parties, autumn entertaining or makes for the ultimate fall breakfast or cozy treat - makes your kitchen smell incredible at the same time.
Fluffy cinnamon roll pieces bake up in a rich pumpkin-spiced custard before being topped with a sweet cream cheese icing for an easy slow cooker treat everyone will love.
PS don't have a slow cooker? Try this equally incredible Cinnamon Apple Pie Bake for all of the fall flavor!
Slow Cooker Pumpkin Cinnamon Roll Casserole serves: 8–10
Prep time: 15 minutes
Cook time: 2–3 hours
Total time: Approximately 2-3 hours and 15 minutes
You will need
• 2 (12.4 oz) cans refrigerated cinnamon rolls (icing reserved)
• 1 (15 oz) can pumpkin puree
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 4 oz cream cheese, softened
• Reserved cinnamon roll icing
• 2 tbsp chopped pecans (optional)
1. Whisk together the pumpkin puree, eggs, heavy cream, brown sugar, vanilla extract, and pumpkin pie spice until smooth.
2. Lightly spray a 6-quart slow cooker with nonstick cooking spray. Open the cinnamon rolls, reserve the icing, cut each roll into quarters, and place the pieces into the slow cooker.
Pour the pumpkin spice mixture over the cinnamon roll pieces and gently toss to coat evenly.
3. Cover and cook on LOW for 2–3 hours, or until the center is set and the cinnamon rolls are cooked through.
4. About 15 minutes before serving, microwave the softened cream cheese until easily stirrable, then mix with the reserved cinnamon roll icing until smooth.
5. Drizzle the icing over the warm casserole
Sprinkle with chopped pecans if using, and serve warm.
Tips and tricks!
• Be sure to use pumpkin puree for this recipe, not pumpkin pie filling.
• Begin checking the casserole around the 2-hour mark, as slow cookers can vary. The center should be set but still soft and moist.
• For easier cleanup, line your slow cooker with a slow cooker liner before adding the ingredients.
• Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 1 month. Thaw overnight before reheating.
• Substitutions to try: Swap the heavy cream for half-and-half, use walnuts instead of pecans, or replace part of the brown sugar with maple syrup for extra fall flavor.
Fun variations to try:
• Cookie Butter Pumpkin Cinnamon Roll Casserole
Swirl ½ cup cookie butter into the pumpkin mixture before cooking.
• Caramel Pumpkin Version
Drizzle caramel sauce over the finished casserole.
• Apple Pumpkin Version
Add 1 cup diced apple to the pumpkin mixture.
• Maple Pecan Version
Add chopped pecans and replace the vanilla with maple extract.
• Pumpkin Cheesecake Version
Drop spoonfuls of sweetened cream cheese throughout the casserole before cooking.
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