Golden Pumpkin Cinnamon Roll Casserole
Indulge in a delightful blend of pumpkin spice and cinnamon rolls with this easy-to-make casserole. Perfect for a cozy fall breakfast or brunch.
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Main Ingredients
- 1 tube refrigerated cinnamon roll dough
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans optional
Instructions
Preparation
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, heavy cream, eggs, pumpkin pie spice, and vanilla extract until smooth.
- Cut each cinnamon roll into quarters and spread them evenly in a greased 9x13-inch baking dish.
- Pour the prepared pumpkin mixture over the cinnamon rolls, ensuring even coverage. Sprinkle chopped pecans on top if using.
- Bake in a preheated oven at 350°F for 45-50 minutes, or until the edges are golden and the center is set.
Serving
- Allow the casserole to cool for 10 minutes before slicing and serving. Drizzle with the included icing from the cinnamon roll package for extra sweetness.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered with foil, for about 15 minutes.
Notes
Pro Tips: Ensure your eggs are at room temperature for a smoother mixture. Grease the baking dish well to prevent sticking.
Ingredient Substitutions: Substitute pecans with walnuts or omit them for a nut-free version.
How to Serve: Best served warm with a drizzle of icing or a dollop of whipped cream.
Storage & Freshness: Store in the fridge and consume within 3 days for best freshness.
Make-Ahead Tips: Prepare the pumpkin mixture in advance and store it in the fridge until ready to bake.
Ingredient Substitutions: Substitute pecans with walnuts or omit them for a nut-free version.
How to Serve: Best served warm with a drizzle of icing or a dollop of whipped cream.
Storage & Freshness: Store in the fridge and consume within 3 days for best freshness.
Make-Ahead Tips: Prepare the pumpkin mixture in advance and store it in the fridge until ready to bake.