Pumpkin Cinnamon Roll Cassarole

I love to subscribe to different recipe emails. If I know that I can get recipes from a certain product I subscribe to their emails. I really like Kellogg’s, Pillsbury and Kraft. But because I do that I get way too many emails during the day. I normally don’t even read them all unless there are some key words that grab me. Pumpkin is one of those key words, especially around Halloween.

I got an email from Pillsbury that had some breakfast ideas that included pumpkin. I read that email entirely!! I saw some really interesting recipes but this one just jumped out at me. I love pumpkin and I love dishes that I can stick in the oven and forget it. Perfect breakfast dish for me.

Not many steps to this sweet breakfast casserole: cut cinnamon rolls, stir all ingredients, stick in the oven.

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  2 cans cinnamon rolls with icing
  4 eggs
  1/2 cup canned pumpkin
  1/4 cup packed brown sugar
  1 teaspoon pumpkin pie spice
  1 teaspoon vanilla extract
  1 can (5 oz ) evaporated milk
Heat oven to 375 degrees F. Separate dough from both cans. Cut each roll into 8 pieces; place in ungreased glass or ceramic baking dish. In medium bowl, beat eggs, pumpkin, brown sugar, pumpkin pie spice, vanilla and milk with whisk until well blended. Pour evenly over cut rolls in dish. Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil. Bake covered 10 minutes longer or until top is browned. Remove from oven. Uncover; cool slightly, about 10 minutes. Pour icing evenly over top. ENJOY!!!

Pumpkin Cinnamon Roll Cassarole

So yummy! My husband loved this so much. I am planning on making this again this coming weekend.