Cinnamon roll pumpkin bake tastes amazing, but without all the effort! This cinnamon roll casserole recipe is the ultimate holiday dish, made with Pillsbury refrigerated cinnamon rolls, pumpkin and a drizzle of icing over the top. It’s super easy to make and can even be assembled the night before. A sweet treat that will be the hit of any breakfast or brunch! It’s the best way to start a special Thanksgiving or Christmas Day.
2 cans of Pillsbury Cinnamon Rolls with Cream Cheese Icing
1 can of Pumpkin Pie filling 30 oz
½ tbsp Cinnamon
1 tsp nutmeg
Preheat oven to 350°
Spray a 9×13 baking pan with non stick spray
Cut cinnamon rolls in quarters and place in the pan. Set icing aside
Mix the canned pumpkin pie filling with cinnamon rolls we’ll and make sure it’s evenly spread out in pan
Put in oven and cook for about 40 mins
When done let cool off and place icing in a microwave safe bowl. Cool for 30 seconds and then pour on top of the cinnamon rolls and serve while warm.