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!!😊
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!
Pumpkin Cinnamon Roll Casserole Recipe
Ingredients
- 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
Instructions
Unroll each can of cinnamon rolls and cut each one into 4 pieces.
Spray 9 x13 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 9 x13 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!