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Pumpkin Cinnamon Roll Casserole

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An incredibly easy and comforting breakfast or dessert, featuring soft cinnamon rolls baked in a custardy pumpkin spice sauce.

Ingredients

Scale
  • two 8-count tubes refrigerated cinnamon roll dough with icing
  • 3 large eggs
  • ¾ cup pumpkin puree
  • 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
  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk
  • vanilla ice cream or whipped topping optional for serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Line a 9×9-inch pan with foil and spray it with cooking spray; set aside.
  3. Cut each cinnamon roll dough into 3 even strips.
  4. Then, cut each strip into 3 pieces, making 9 pieces total per cinnamon roll.
  5. Scatter these cinnamon roll pieces in the prepared pan, separating them slightly.
  6. Set the pan and the icing packets from the packaging aside.
  7. In a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, and salt.
  8. Whisk the mixture until it is smooth and well combined.
  9. Evenly pour the pumpkin mixture over the scattered cinnamon roll pieces in the pan.
  10. If the packaged icing is cold, microwave it for 10 seconds to make it easier to drizzle.
  11. Evenly drizzle the packaged icing over the cinnamon rolls and pumpkin mixture.
  12. Place the pan on a baking sheet to catch any potential overflow.
  13. Bake for about 40 minutes, or until the top is set in the center and lightly golden brown.
  14. Place the pan on a wire rack to cool momentarily while you prepare the final frosting.
  15. To a medium bowl, add the confectioners’ sugar and 2 tablespoons cream or milk.
  16. Whisk these ingredients together until the frosting is smooth and combined.
  17. Evenly drizzle this fresh frosting over the warm casserole.
  18. Optionally, serve immediately with vanilla ice cream or whipped topping.

Notes

Always use pure pumpkin puree, not pumpkin pie filling.
Ensure cinnamon roll pieces are separated to cook evenly.
Baking pan on a baking sheet prevents oven messes.
Warm packaged icing for easier drizzling and better coverage.

Find it online: https://theflakytruth.com/pumpkin-cinnamon-roll-casserole/