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.)
Remove the rolls from the can and with a sharp knife cut each roll into 8 pieces. Add them to a casserole pan.
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.
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.
P.S. Die-hard pumpkin fans can make this bake year-round using 10 refrigerated cinnamon rolls.