Description
Tender refrigerated cinnamon rolls baked in a warmly spiced pumpkin custard and finished with two layers of sweet vanilla icing.
Ingredients
Scale
- 2 tubes refrigerated cinnamon roll dough, 8 rolls each, with icing packets
- 3 large eggs
- 3/4 cup pure pumpkin puree
- 1/2 cup milk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar
- 2 tablespoons heavy cream or milk
- Vanilla ice cream or whipped topping, optional for serving
Instructions
- Preheat the oven to 375°F. Line a 9-by-9-inch baking pan with foil or parchment paper and coat it lightly with nonstick cooking spray.
- Reserve the icing packets from the cinnamon roll tubes. Cut each cinnamon roll into nine small pieces and separate the pieces.
- Spread the cinnamon roll pieces evenly across the prepared baking pan.
- Whisk the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
- Pour the pumpkin mixture evenly over the cinnamon roll pieces.
- Drizzle the reserved packaged icing over the top. Warm the icing briefly when needed to make it easier to pour.
- Place the baking pan on a rimmed baking sheet and bake for about 40 minutes, or until the center looks set and the top turns lightly golden.
- Move the pan to a wire rack and let the casserole rest for 10 minutes.
- Whisk the confectioners’ sugar with 2 tablespoons of cream or milk until smooth.
- Drizzle the glaze over the warm casserole, cut it into eight portions, and serve.
Notes
- Use pure pumpkin puree rather than sweetened pumpkin pie filling.
- Cover the pan loosely with foil if the top browns before the center sets.
- Refrigerate leftovers in an airtight container for up to four days.
- Reheat individual portions in short microwave intervals or warm several servings in a 325°F oven.
- Serve with whipped topping or vanilla ice cream when desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 419
- Sugar: 43
- Sodium: 346
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 64
- Fiber: 2
- Protein: 6
- Cholesterol: 85