Description
Warm cinnamon rolls meet creamy pumpkin pie in one irresistible fall breakfast casserole. This cozy bake is made for lazy weekends, holiday mornings, and everyone who loves pumpkin spice.
Ingredients
Scale
- 2 cans (16.3 oz / 462 g each) refrigerated cinnamon rolls, with icing
- 1 cup (240 g) pumpkin puree
- 4 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (67 g) packed light brown sugar
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup (40 g) chopped pecans, optional
- Powdered sugar or maple syrup, optional for serving
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
- Cut the refrigerated cinnamon rolls into approximately 1-inch pieces and spread them evenly in the prepared dish.
- Whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, melted butter, vanilla, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth.
- Pour the pumpkin mixture over the cinnamon roll pieces, gently tossing them so the custard reaches between the pieces.
- Sprinkle chopped pecans over the top if desired and let the casserole rest for about 10 minutes.
- Bake for 35 to 45 minutes, until the top is golden and the center is set.
- Remove from the oven and cool for 10 minutes.
- Drizzle the reserved cinnamon roll icing over the warm casserole.
- Serve warm with maple syrup, powdered sugar, whipped cream, or toasted pecans if desired.
- Prep Time: 15
- Category: Baking
- Cuisine: American