Go Back
+ servings
Print
Pumpkin Cinnamon Roll Casserole

Pumpkin Cinnamon Roll Casserole

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. 

Course Breakfast
Cuisine American
Keyword Pumpkin Cinnamon Roll Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 98 kcal
Author Jennie Duncan

Ingredients

  • 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

Instructions

  1. 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.

  2. In a separate bowl whisk together eggs, heavy whipping cream, vanilla, pumpkin pie spice, and pumpkin puree. 

  3. Pour egg mixture over cinnamon rolls and bake for 30 minutes. Or until fully cooked. Allow to cool slightly then drizzle on icing.

Nutrition Facts
Pumpkin Cinnamon Roll Casserole
Amount Per Serving (1 slice)
Calories 98 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 113mg38%
Sodium 44mg2%
Potassium 77mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 2737IU55%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.