Ingredients
Scale
- 2 cans (17.5 ounces each) refrigerated cinnamon rolls with icing
- 1 cup canned pumpkin puree (ensure it is not pumpkin pie filling)
- 4 large eggs
- 1/2 cup heavy cream or whole milk
- 1/3 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- Non-stick cooking spray or butter for the dish
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Open the cans of cinnamon rolls and set the icing containers aside for later. Use a knife or kitchen shears to cut each individual cinnamon roll into 4 or 6 small pieces.
- Distribute the cinnamon roll pieces evenly across the bottom of the prepared baking dish. If you are using nuts, sprinkle them over the dough pieces now.
- In a medium mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Whisk until the mixture is smooth and the eggs are fully incorporated.
- Pour the pumpkin mixture evenly over the cinnamon roll pieces in the dish. Try to make sure every piece of dough gets coated with some of the liquid.
- Place the dish in the center of the oven and bake for 25 to 30 minutes. The casserole is done when the dough is golden brown and the pumpkin custard has set.
- Remove the casserole from the oven. While it is still hot, open the reserved icing containers and drizzle the icing over the top. The heat will help the icing spread and soak into the rolls.
- Let the casserole cool for about 5 minutes before serving. This allows the custard to firm up slightly so it is easier to scoop.
- Cook Time: 35 minutes