Decadent Pumpkin Cinnamon Roll Casserole
This delightful casserole combines fluffy cinnamon rolls with rich pumpkin puree and spices, perfect for breakfast or dessert.
Ingredients
For the Casserole
- 3 cans cinnamon rolls (with icing) Use any brand, keeping the included icing.
- 1 cup pure pumpkin puree Do not use pumpkin pie filling.
- 4 large eggs
- 2 cups milk Whole or almond milk work great.
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice Or a mix of cinnamon, nutmeg, and ginger.
- 1/2 teaspoon salt
- 1 container cream cheese frosting From the cinnamon rolls or homemade if preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
- Open the cans of cinnamon rolls and set the icing aside. Cut each cinnamon roll into quarters and place them evenly in the prepared baking dish.
Mixing
- In a large mixing bowl, combine the pumpkin puree, eggs, milk, brown sugar, vanilla extract, pumpkin spice, and salt. Whisk until smooth and thoroughly mixed.
- Pour the pumpkin mixture evenly over the cinnamon rolls, allowing it to soak into every delicious piece.
Baking
- Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and firm to the touch.
- Remove the casserole from the oven and drizzle the reserved icing over the warm casserole, letting it melt into the nooks and crannies.
- Allow it to cool slightly before serving.
Notes
For a lower-sugar option, consider using sugar alternatives. Almond or oat milk is recommended for dairy-free options. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for about a month.