Description
A gooey, pumpkin‑spiked breakfast casserole that tastes like the center of a cinnamon roll, made easy using refrigerated dough and topped with a sweet icing.
Ingredients
- Two 8‑count tubes refrigerated cinnamon roll dough, with icing
- 3 large eggs
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup milk
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt (or to taste)
- 1 cup confectioners’ sugar
- 2 tablespoons cream or milk
- Optional for serving: vanilla ice cream or whipped topping
Instructions
- Preheat oven to 375 °F. Line a 9×9‑inch pan with foil and spray with cooking spray.
- Cut each tube of cinnamon roll dough into 9 pieces (cut into 3 strips, then cut those into 3 pieces). Scatter the pieces in the prepared pan, separating them so they don’t stick together; set aside the canned icing.
- In a medium bowl, whisk together eggs, pumpkin puree, milk, light brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
- Pour the pumpkin mixture evenly over the cinnamon roll pieces.
- Evenly drizzle the reserved icing over the top (warm it slightly in the microwave if needed to make drizzling easier).
- Place the pan on a baking sheet (to catch any overflow) and bake for about 40 minutes, or until the top is set in the center and lightly golden brown.
- While the bake cools momentarily, whisk together confectioners’ sugar and cream or milk until smooth to make the frosting.
- Drizzle the frosting evenly over the baked casserole and serve immediately—optionally with vanilla ice cream or whipped topping.
Notes
- Use pumpkin puree—not pumpkin pie filling, which is pre‑sweetened and spiced.
- You may assemble ahead and refrigerate briefly, but it’s best baked soon after assembling due to egg and refrigerated dough.
- Reheat leftovers gently in the microwave.
- Place the baking dish on a sheet pan to prevent overflow during baking.
