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Pumpkin Pie Breakfast Bake

(23)
  22 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 7 ingredients
  • 12 servings
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The arrival of pumpkin season is reason enough to have pie for breakfast. Start the party with this cinnamon roll bake.

Roxana Yawgel Recipe by Roxana Yawgel
July 31, 2014

2
cans Pillsbury™ Grands!™ pumpkin spice rolls with icing
4
eggs
1/2
cup canned pumpkin
1/4
cup packed brown sugar
1
teaspoon ground cinnamon
1
can (5 oz ) evaporated milk
2/3
cup coarsely chopped pecans

Steps

  • 1 Heat oven to 375°F.
  • 2 Separate dough from both cans into 10 rolls. Cut each into 8 pieces; place in ungreased 13x9-inch (3-quart) glass or ceramic baking dish.
  • 3 In medium bowl, beat eggs, pumpkin, brown sugar, cinnamon and milk with whisk until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
  • 4 Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil. Bake covered 10 minutes longer or until top is browned.
  • 5 Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Pour icing evenly over top.
  • 1 Heat oven to 375°F.
  • 2 Separate dough from both cans into 10 rolls. Cut each into 8 pieces; place in ungreased 13x9-inch (3-quart) glass or ceramic baking dish.
  • 3 In medium bowl, beat eggs, pumpkin, brown sugar, cinnamon and milk with whisk until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
  • 4 Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil. Bake covered 10 minutes longer or until top is browned.
  • 5 Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Pour icing evenly over top.

Expert Tips

Make this pumpkin breakfast bake year-round using 10 refrigerated cinnamon rolls.

For a stronger pumpkin flavor, use 1/2 cup pumpkin butter instead of the canned plain pumpkin and 1 teaspoon pumpkin pie spice instead of the cinnamon.

No nutrition information available for this recipe
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