Description
A delightful fusion of classic fall flavors, this Pumpkin Pie Cinnamon Roll Casserole combines the spiced, creamy texture of pumpkin pie with the gooey sweetness of cinnamon rolls. Perfect for breakfast or dessert during the fall season, this casserole is sure to be a hit with its comforting flavors and easy preparation.
Ingredients
Scale
- 1 can (13.8 oz) refrigerated cinnamon roll dough
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread cinnamon roll dough pieces evenly in the prepared baking dish.
- In a mixing bowl, whisk together pumpkin puree, eggs, milk, brown sugar, vanilla extract, pumpkin pie spice, and salt.
- Pour the pumpkin mixture over the cinnamon roll pieces, ensuring even coverage.
- Bake for 25-30 minutes, or until set and golden brown. Allow to cool slightly before serving.
Notes
- For a lighter version, substitute whole milk with almond milk.
- Sprinkle with powdered sugar or drizzle with cream cheese frosting before serving for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 280
- Sugar: 24g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg