Pumpkin Cinnamon Roll Casserole
2 Ingredient breakfast casserole with cinnamon rolls and canned pumpkin - a great holiday morning breakfast recipe.
Servings: 6
Calories: 29kcal
Ingredients
- 35 oz. Jumbo Cinnamon Rolls (canned) with cream cheese frosting typically 2 cans of 17.5 oz (*5 rolls per can)
- 15 oz. pumpkin puree
- 1 tsp. pumpkin spice
- 1 tsp. ground cinnamon
- Cool Whip for topping
Instructions
- Preheat oven to 350 and grease a 1-1/2 quart baking dish with nonstick cooking spray.
- Cut each cinnamon roll into six wedges and place into the prepared baking dish.
- In a bowl, combine Pumpkin Puree and spices.
- Spoon pumpkin puree into the pan and mix well to combine.
- Bake for 15 minutes, stir the mixture and return to the oven for 15 minutes more or until a toothpick inserted into the center yields cinnamon rolls that are done.
- Remove from oven and optionally sprinkle with additional pumpkin pie spice and cinnamon.
- Let cool until warm, and drizzle with cream cheese icing.
- Serve this sweet breakfast casserole topped with Cool Whip whipped cream.
Notes
Its fine to choose canned pumpkin pie, which is preseasoned canned pumpkin vs. puree.
Nutrition
Serving: 1 | Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 155mg | Fiber: 3g | Sugar: 2g | Vitamin A: 11035IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg