pumpkin cinnamon roll casserole, momma's bd 2023

Recipe by
Megan Stewart
Middletown, OH

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!

yield 8 serving(s)
method Bake

Ingredients For pumpkin cinnamon roll casserole, momma's bd 2023

  • 2
    8 count cinnamon rolls with frosting
  • 1/2 c
    milk
  • 1 Tbsp
    pumpkin pie spice (was just shy, all momma had)
  • 1/4 tsp
    salt, or to taste (i omitted)
  • 3 lg
    eggs
  • 1/2 c
    light brown sugar
  • 2 tsp
    vanilla extract
  • 3/4 c
    pumpkin (not pie filling) (used 3/4 can)
  • 1/4 c
    sugar
  • 1 tsp
    cinnamon (added a little extra since we were short on pumpkin pie spice)
  • vanilla ice cream or cool whip for serving, optional
  • FROSTING
  • 1 c
    powdered sugar
  • 2 Tbsp
    milk

How To Make pumpkin cinnamon roll casserole, momma's bd 2023

  • 1
    Oven 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.
  • 2
    Mix 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.
  • 3
    Mix powdered sugar and milk, whisk smooth. Drizzle over rolls. Can serve with cool whip or ice cream if desired. Serve immediately.
  • 4
    Best day 1, but can keep airtight at room temp up to 5 days.

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