pumpkin cinnamon roll casserole, momma's bd 2023
Momma decided she wanted this for her birthday, 11-28-23. I would consider adding nuts to this recipe, because I think it would be yummy!
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 2 8 count cinnamon rolls with frosting
- 1/2 cup milk
- 1 tablespoon pumpkin pie spice (was just shy, all momma had)
- 1/4 teaspoon salt, or to taste (i omitted)
- 3 large eggs
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin (not pie filling) (used 3/4 can)
- 1/4 cup sugar
- 1 teaspoon cinnamon (added a little extra since we were short on pumpkin pie spice)
- vanilla ice cream or cool whip for serving, optional
- FROSTING
- 1 cup powdered sugar
- 2 tablespoons milk
How To Make pumpkin cinnamon roll casserole, momma's bd 2023
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Step 1Oven to 375 degrees. 9x9 pan, foil, PAM. Set aside. Cut rolls into 3 even strips, making 9 per roll. Scatter in pan, separate pieces so they don't stick. Set pan and icing from rolls aside. -
Step 2Mix eggs, pumpkin, 1/2 cup milk, sugar, brown sugar, spice, vanilla, cinnamon and salt, whisk smooth. Evenly pour over rolls. Evenly drizzle icing on top, Can heat in microwave 10 seconds if needed to drizzle. Put pan on cookie sheet in case of overflow. Bake 40 min or until top in center is set and golden brown. put on wire rack and make drizzle.
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Step 3Mix powdered sugar and milk, whisk smooth. Drizzle over rolls. Can serve with cool whip or ice cream if desired. Serve immediately.
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Step 4Best day 1, but can keep airtight at room temp up to 5 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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