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The Pumpkin Pie Breakfast Bake You’ve Been Waiting For

Pumpkin Pie Breakfast Bake
Finally! You can savor the flavor of fall with this must-make pumpkin-spiced breakfast bake.
By Roxana Yawgel

I’m a huge fan of sweet breakfast bakes. (Example: S’mores French Toast Casserole and Peanut Butter French Toast Casserole.) This breakfast casserole has magical pumpkin flavor thanks to the new Pillsbury Grands! pumpkin spice rolls with icing. Everyone should have this recipe on their fall bucket list.

Pumpkin Pie Breakfast Bake

To make it you’ll need the cinnamon rolls, eggs, brown sugar, pumpkin puree, evaporated milk, pecans and cinnamon. (If you can handle a stronger pumpkin flavor, swap in 1/2 cup pumpkin butter for the pumpkin puree and 1 teaspoon pumpkin pie spice for the cinnamon.)

Cinnamon rolls, eggs, walnuts, pumpkin, pecans, brown sugar, cinnamon

Remove the rolls from the can and with a sharp knife cut each roll into 8 pieces. Add them to a casserole pan.

Cinnamon rolls cut into small chunks

In a mixing bowl, whisk together the evaporated milk, eggs, brown sugar, pumpkin puree and cinnamon. Pour the mixture over the cut pumpkin cinnamon rolls.

Pouring the batter over pieces of cinnamon rolls in a baking dish

Sprinkle the pecans on top of the casserole and bake in preheated oven until brown. To prevent the casserole from browning too much, cover with aluminum foil after 30 minutes and bake, covered for an additional 10 minutes. Remove the casserole from the oven, let cool slightly and pour the cinnamon icing over it.

Pouring the glaze over the baked Pumpkin Pie Breakfast Bake

P.S. Die-hard pumpkin fans can make this bake year-round using 10 refrigerated cinnamon rolls.



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