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Pumpkin Pie Breakfast Bake

Pumpkin Pie Breakfast Bake
  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 12
The arrival of pumpkin season is reason enough to have pie for breakfast. Start the party with this cinnamon roll bake.
By Roxana Yawgel
Updated April 25, 2021

Ingredients

  • 2 cans (17.5 oz) refrigerated Pillsbury™ Grands!™ Pumpkin Spice Rolls with Pumpkin Spice Icing (5 Count)
  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
70mg
3%
Potassium
110mg
3%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
5%
Sugars
8g
Protein
4g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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