Slow Cooker Pumpkin Spice Cinnamon Roll Casserole Tips, FAQ & printable recipe

Tips for success

To achieve a more intense pumpkin flavor, you can add a pinch of ground cloves or ginger to the custard mixture. These warming spices pair perfectly with the pumpkin and cinnamon, enhancing the overall fall profile of the dish.

If you find the top of the casserole is cooking faster than the bottom, you can place a clean kitchen towel under the lid for the last 30 minutes of cooking, which helps absorb excess moisture and promotes a more even bake.

When serving, use a large spoon or a spatula to scoop the casserole from the bottom of the pot, ensuring every portion gets a good mix of the custard-soaked rolls and the crunchy pecans. If you are serving this for a brunch, consider pairing it with a side of fresh fruit or a hot cup of coffee to balance the richness of the pumpkin spice. The leftovers can be just as delicious, so do not worry if you have extra portions.

Variations

• Apple Spice Version: Replace the pumpkin puree with one cup of finely diced apples and add a teaspoon of apple pie spice instead of pumpkin pie spice for a classic orchard-inspired twist.
• Chocolate Pecan Twist: Add a half-cup of semi-sweet chocolate chips to the cinnamon roll pieces before pouring the custard over them for a decadent, dessert-like breakfast experience.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the rolls and custard may become mushy upon thawing.

Reheat

Reheat single portions in the microwave for 30 to 60 seconds until warmed through.

If you have leftovers, allow the casserole to cool completely at room temperature for no more than two hours before transferring it to an airtight container. Keep the container in the refrigerator to maintain freshness. The casserole will hold its flavor and texture well for up to three days. When you are ready to enjoy it again, portion out what you need and store the rest properly to keep it from drying out.

This dish is best served fresh, but you can assemble the custard mixture the night before and keep it in a sealed container in the refrigerator.

In the morning, simply cut the cinnamon rolls, place them in the slow cooker, pour the chilled custard over the top, add the pecans, and start the cooking process. This saves time on busy mornings while ensuring the dish tastes as fresh as possible when it comes out of the slow cooker.

Serving ideas

Serve this casserole warm, ideally straight from the slow cooker, to enjoy the best texture and flavor. Scoop generous portions into individual bowls, ensuring each serving gets a mix of the soft, custard-soaked rolls and the crunchy, spiced pecans.

The warmth of the dish makes it feel particularly cozy, so consider serving it in pre-warmed bowls if you want to keep it at the perfect temperature for longer during a relaxed breakfast.

Because the casserole is quite rich, it pairs beautifully with simpler sides. A small cup of plain Greek yogurt or a side of fresh seasonal fruit, such as sliced apples or pears, can provide a refreshing contrast to the sweet, spiced flavors of the pumpkin and cinnamon.

If you have guests, you can set out a small pitcher of extra maple syrup or a bowl of lightly whipped cream, allowing everyone to customize their own serving according to their preference.

Frequently asked questions

Recipe card

Slow Cooker Pumpkin Spice Cinnamon Roll Casserole

Prep 10 minCook 2 h 30 minRest 10 minTotal 2 h 50 minServes 8

Ingredients

• 2 cans refrigerated cinnamon rolls, cut into cubes
• 1 cup pumpkin puree
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1 tbsp pumpkin pie spice
• 1/2 cup candied pecans
• 1 container maple cream cheese frosting, warmed

Instructions

1. Open the cans of refrigerated cinnamon rolls and cut each roll into bite-sized quarters. Place the cinnamon roll pieces into the bottom of a 6-quart slow cooker, spreading them out evenly to ensure they cook consistently throughout the process.
2. In a medium mixing bowl, combine the pumpkin puree, eggs, heavy cream, maple syrup, and pumpkin pie spice. Whisk the mixture vigorously until it is completely smooth and the spices are fully incorporated into the liquid base.
3. Pour the prepared pumpkin custard over the cinnamon roll pieces in the slow cooker. Sprinkle the candied pecans evenly over the top. Cover with the lid and set the slow cooker to low. Cook for 2.5 hours until the pumpkin custard is soft and the rolls are puffed and golden. To cook the eggs through to a safe temperature, ensure the center reaches 160°F (71°C).
4. Once the cooking time is complete, remove the lid. Drizzle the warm maple cream cheese frosting over the steaming pumpkin rolls. Allow the casserole to rest for 10 minutes before serving, which helps the custard firm up slightly and makes plating much easier.

Contains: gluten, eggs, milk, tree nuts

Food safety: The eggs in this dish are served soft and not fully set. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

8.5 g

Carbohydrates

52 g

Fat

21 g

Fiber

2.5 g

Sugar

28 g

Sodium

550 mg

Automatic estimate from the ingredient list, not laboratory-verified.