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–+ servings
Pumpkin Cinnamon Roll Casserole

Pumpkin Cinnamon Roll Casserole

Jennie Duncan
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. 
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 98 kcal

Ingredients
  

  • 2 cans refrigerated cinnamon rolls
  • 4 large eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ cup pumpkin puree

Instructions
 

  • 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.
  • 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 for 30 minutes. Or until fully cooked. Allow to cool slightly then drizzle on icing.

Nutrition

Serving: 1sliceCalories: 98kcalCarbohydrates: 2gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 113mgSodium: 44mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 2737IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword Pumpkin Cinnamon Roll Casserole
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