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–+ servings

Pumpkin Cinnamon Roll Casserole

A delicious and easy-to-make casserole that combines the flavors of pumpkin and cinnamon rolls, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cinnamon Roll Base
  • 2 cans refrigerated cinnamon roll dough with icing included
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 1 cup milk whole or 2%
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
Topping
  • 1 cup chopped pecans optional
  • 1 cup maple syrup for drizzling

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and pumpkin pie spice until well combined.
  3. Open the cinnamon roll dough and cut each roll into quarters. Add the cut rolls to the pumpkin mixture and gently fold to combine.
  4. Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
Bake the Casserole
  1. Bake in the preheated oven for 25-30 minutes, or until the center is set and the top is golden brown.
  2. Remove from the oven and let cool for a few minutes.
  3. Drizzle with maple syrup and sprinkle with chopped pecans before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 3gFiber: 2gSugar: 12g

Notes

This casserole can be made ahead of time and stored in the refrigerator. Reheat before serving.

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