We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    9K
  • Pinterest
    166
  • Email
    355
  • Facebook
    83

Pumpkin Pie Breakfast Bake

(24)
  23 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 7 ingredients
  • 12 servings
  • Pinterest
    166
  • Facebook
    83
  • Save
    0
  • Email
    355
  • Print
    9K

The arrival of pumpkin season is reason enough to have pie for breakfast. Start the party with this cinnamon roll bake.

Roxana Yawgel Roxana Yawgel
July 31, 2014

Ingredients

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.

Nutrition Information

No nutrition information available for this recipe
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved