Pumpkin Cinnamon Roll Casserole Recipe2015-09-29
- Skill Level: Easy
- Servings : 8-10
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
I have made this recipe for a few years for numerous catering events from just regular cinnamon rolls…
But when I spied THESE limited edition Pumpkin ones…
I just had to see how they would go over…
A thumbs up from my test participants!!😊
- 2 cans Pillsbury Pumpkin Cinnamon Rolls
- 1 stick butter,melted
- 1/2 cup sugar
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/4 cup pumpkin spice creamer
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp vanilla
- 1/2 cup chopped pecans
- Icing from cinnamon rolls
Unroll each can of cinnamon rolls and cut each one into 4 pieces.
Spray 9x13 pan with non-stick spray.
Melt butter in glass dish. Place sugar in another dish.
Dip each cinnamon roll in the butter and roll in sugar. Place each piece in 9x13 pan.
In mixing bowl, whisk together eggs, cream, coffee cream, vanilla and spices; pour over cinnamon rolls.
Cover and refrigerate overnight.
The next morning, uncover and bake on 350 degrees 30-35 minutes.
Pour on both containers of icing and spread gently.
Scatter the pecans on top and enjoy!
Hurry…run…get these quick…
they’re a Limited Edition, Friends!!!
Cut each cinnamon roll into 4 pieces…
Dip each piece in the melted butter…
Roll in the sugar…
Place them in the bottom of your 9×13 baker…
Then I mixed this for the start of my batter…
you don’t have to use the pumpkin spice coffee cream
if you don’t have any…the regular cream is just fine …
Pour the cream over the eggs…
Add the vanilla and cinnamon…
Pour over cinnamon rolls…
Cover with foil and refrigerate overnight…
Bake on 350 degrees for 30-35 minutes…
Spread the two containers of icing gently over the hot cinnamon rolls…
Scatter the pecans on next and enjoy!