Description
This Pumpkin Cinnamon Roll Casserole is a delightful dish combining cinnamon rolls with pumpkin flavors, perfect for fall breakfasts.
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 your oven to 375°F and prepare your baking pan.
- Slice the cinnamon roll dough into bite-sized pieces.
- Prepare the filling mixture in a medium bowl.
- Assemble the casserole by pouring the mixture over the cinnamon roll pieces.
- Bake for 40 minutes or until golden brown.
- Create a frosting and drizzle it over the cooled casserole.
- Serve warm with optional toppings.
Notes
For an elevated flavor, try using homemade pumpkin puree. If preparing ahead of time, you can assemble the casserole the night before and refrigerate overnight before baking for added convenience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Nutrition
- Calories: 320 kcal
- Sodium: 210 mg
- Protein: 6 g