Pumpkin Cinnamon Roll French Toast Casserole

Course: Breakfast

Cuisine: American

Prep Time: 10

Servings: people

Calories: 203kcal

This Pumpkin Cinnamon Roll French Toast Casserole is a holiday morning must-have! Prep the night before, bake, and enjoy a perfectly cozy breakfast that’s packed with fall flavor!

Print Recipe

Equipment

1 9x13 Casserole Dish

Ingredients

4 eggs
½ cup cream *see note
4 tablespoon salted butter, melted
10 oz pumpkin puree
1 ¼ teaspoon pumpkin pie spice
¼ cup brown sugar
2 cans Pillsbury Cinnamon Rolls
⅓ cup chopped pecans

Instructions

Preheat oven to 350℉ (if baking right away.) It's recommended to let it sit for at least an hour before baking.
Add your eggs, butter, cream, pumpkin puree, pumpkin pie spice, and brown sugar to your casserole dish. Whisk it all up until nicely combined.
Pop open your cinnamon rolls and cut them into quarters. (Save the icing tubes for later.)
Toss the cinnamon rolls in the pumpkin custard until nicely coated.
Add chopped pecans to the top.
Cover and let sit for at least an hour or overnight in the fridge. Bake at 350℉ uncovered for 12-15 minutes or until the top is golden brown and puffy.
While still warm, drizzle the icing over top. Enjoy!

Notes

Feel free to use any kind of cream or milk you wish. I love using a pumpkin spice creamer to add even more pumpkin flavor.

Top your casserole with my homemade Pumpkin Whipped Cream or Bourbon Whipped Cream (for the adults)!

You can make more of your own icing by mixing together powdered sugar with a touch of water until it's thick but runny.

Nutrition