Description
A delicious pumpkin cinnamon roll casserole that’s perfect for breakfast or dessert.
Ingredients
Scale
- two 8-count tubes refrigerated cinnamon roll dough, with icing
- 3 large eggs
- ¾ cup pumpkin puree, not pumpkin pie filling
- ½ cup milk
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ 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 oven to 375°F.
- Cut cinnamon rolls into quarters and place in a greased baking dish.
- In a bowl, whisk eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt.
- Pour mixture over cinnamon rolls.
- Bake for 25-30 minutes or until set.
- Mix confectioners’ sugar with cream or milk to make icing.
- Drizzle icing over baked casserole.
- Serve warm with vanilla ice cream or whipped topping if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust sweetness to taste.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin, cinnamon roll, casserole, dessert, breakfast