Pumpkin Cinnamon Roll Casserole
A delightful and easy-to-make casserole combining pumpkin and cinnamon rolls for a cozy fall treat!
Equipment
- 9x9 inch baking pan Used for baking the casserole.
Ingredients
Main Ingredients
- 2 tubes refrigerated cinnamon roll dough with icing 8-count each
- 3 large eggs
- 3/4 cup pumpkin puree not pumpkin pie filling
- 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 cinnamon
- 1/4 teaspoon salt or to taste
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
- Vanilla ice cream or whipped topping optional for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a 9x9-inch pan with foil and spray it with cooking spray.
- Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces per cinnamon roll. Scatter them in the prepared pan, separating the pieces to prevent sticking. Set the pan and icing aside.
- In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, and a pinch of salt until smooth.
- Evenly pour the mixture over the cinnamon rolls, making sure all pieces are coated.
- Drizzle the icing evenly over the rolls. If the icing is cold, warm it in the microwave for 10 seconds to make drizzling easier.
- Place the pan on a baking sheet and bake for about 40 minutes, until the top is set in the center and lightly golden brown.
- Let it cool on a wire rack briefly while preparing the frosting.
- In a medium bowl, whisk together the confectioners’ sugar and 2 tablespoons of cream or milk until smooth.
- Drizzle the frosting evenly over the rolls and serve immediately with a scoop of vanilla ice cream or a dollop of whipped topping.
Notes
Enjoy this cozy fall treat with a scoop of vanilla ice cream or a dollop of whipped topping for an extra indulgent touch.