Description
A delicious and easy pumpkin cinnamon roll casserole that combines the flavors of pumpkin spice with gooey cinnamon rolls for a perfect fall breakfast or dessert.
Ingredients
Scale
- two 8-count tubes refrigerated cinnamon roll dough, with icing
- 3 large eggs
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup milk
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt, or to taste
- 1 cup confectioners' sugar
- 2 tablespoons cream or milk
- vanilla ice cream or whipped topping, optional for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cut each cinnamon roll into quarters and place them in the prepared baking dish.
- In a large bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
- Pour the pumpkin mixture over the cinnamon rolls, ensuring they are evenly coated.
- Bake for 25-30 minutes or until the center is set and the edges are golden brown.
- While the casserole bakes, mix the confectioners' sugar with cream or milk to make the icing.
- Drizzle the icing over the warm casserole and serve with vanilla ice cream or whipped topping if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Adjust the amount of sugar and spice to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin cinnamon roll casserole, easy breakfast, fall dessert, pumpkin spice