The perfect fall breakfast. This Pumpkin Cinnamon Roll Casserole is made with diced up cinnamon rolls baked in a pumpkin egg wash. It’s a must for your baking list this fall.
Fall Breakfast isn’t breakfast without Pumpkin!
This recipe quickly became a fall favorite in my house. I have been making my cinnamon roll casserole for years and we always serve it on Christmas morning. I deiced to mix it up just a little to give the recipe a fall taste. Because everything is better with pumpkin. If you love pumpkin as much as I do then make sure to check out these other recipes after this one.
How to make Pumpkin Cinnamon Roll Casserole:
- Preheat your oven.
- Open refrigerated cinnamon rolls and set icing aside.
- Rip cinnamon roll dough into small pieces and place in a greased baking dish.
- In a separate bowl whisk together eggs, heavy whipping cream, vanilla, pumpkin pie spice, and pumpkin puree.
- Pour egg mixture over cinnamon rolls and bake until fully cooked.
- Allow to cool slightly then drizzle on icing.
Cooking Tip:
When using pumpkin puree you want to make sure you are not buying pumpkin pie filling. Measure out your pumpkin puree and place it on a paper towel and allow it to soak up some of the water before adding it to your casserole.
Here are a few more of my favorite sweet breakfast recipes:
Coffee Cake Muffin: Nothing goes better with your morning coffee then a coffee cake, this muffin version is a must try.
Cinnamon Roll Monkey Bread: If you have any leftover refrigerated cinnamon rolls then you have to check out this recipe next.
Sugar Donut Mini Muffins: This recipe is so simple to make and one of my kids all time favorite special breakfast recipes.
Pumpkin Recipes:
- The Best Pumpkin Bread
- Chocolate Chip Pumpkin Cookies
- Mini Pumpkin Pies
- Pumpkin Spice Muddy Buddies
- Slow Cooker Pumpkin Chili
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The perfect fall breakfast. This Pumpkin Cinnamon Roll Casserole is made with diced up cinnamon rolls baked in a pumpkin egg wash. It's a must for your baking list this fall.
- 2 cans refrigerated cinnamon rolls
- 4 large eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
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Preheat your oven to 375 degrees F. Open refrigerated cinnamon rolls and set icing aside. Rip cinnamon roll dough into small pieces and place in a greased baking dish.
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In a separate bowl whisk together eggs, heavy whipping cream, vanilla, pumpkin pie spice, and pumpkin puree.
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Pour egg mixture over cinnamon rolls and bake for 30 minutes. Or until fully cooked. Allow to cool slightly then drizzle on icing.
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