Ingredients
Scale
- 2 cans (8 oz each) refrigerated cinnamon rolls
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup milk
- 1 teaspoon alcohol-free vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray or butter.
- Step 2: In a large mixing bowl, combine the pumpkin puree, eggs, milk, vanilla powder, pumpkin pie spice, and brown sugar. Whisk together until well blended.
- Step 3: Open the cans of cinnamon rolls and cut each roll into quarters. Place the cut pieces evenly in the bottom of the greased baking dish.
- Step 4: Pour the pumpkin mixture over the cinnamon roll pieces, ensuring they are evenly coated. Gently stir to combine if needed.
- Step 5: If desired, sprinkle chopped pecans on top for added crunch. Bake in the preheated oven for about 25-30 minutes or until the casserole is set and lightly golden.
- Step 6: Let it cool slightly before serving. Drizzle with icing from the cinnamon roll cans if desired. Enjoy your delicious Pumpkin Cinnamon Roll Casserole!
Notes
- To store your Pumpkin Cinnamon Roll Casserole, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days to keep it fresh.
- When reheating, warm individual portions in the microwave for about 30-60 seconds or until heated through, adding a splash of milk if it seems dry.
- For a delightful serving suggestion, top each portion with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
- As a chef's tip, feel free to experiment by adding chocolate chips or dried cranberries to the pumpkin mixture for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: 320
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 20g