Ingredients
- 2 8 ct cans of cinnamon rolls cut into quarters
- 3 large eggs
- ½ cup pumpkin puree
- ½ cup heavy cream
- ½ cup brown sugar
- 2 tsp. pumpkin pie spice
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F.
- Line a square baking dish with parchment paper (8x8 dish other sizes may need more baking time).
- Cut the cinnamon rolls into quarters and place them into the baking dish, spreading them around evenly. Set the icing from the packages aside.
- For the pumpkin mixture, in a large mixing bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, salt, and vanilla.
- Pour the mixture over the cinnamon rolls.
- Place the square dish on a baking sheet in case of overflow, and bake 45-50 minutes, until the cinnamon rolls are all cooked through. For best results, tent the dish with foil halfway through baking to prevent over browning the top
- Allow the cinnamon roll bake to cool for about 5 minutes and then drizzle with icing.
Notes
Storage: Store covered in the refrigerator for up to 3 days and reheat individual portions in the microwave for 30-45 seconds or warm the whole dish in a 350°F oven for about 10 minutes.
