Pumpkin Cinnamon Roll Casserole Recipe
This Pumpkin Cinnamon Roll Casserole is canned cinnamon rolls soaked in a pumpkin, egg custard and slow cooked until golden. Just $1.00 a serving, ready with almost zero effort, and the fall brunch recipe my family requests every single season.
Servings: 8
Cost: $8.01, $1.00 per Serving
Ingredients
- 2 cans cinnamon rolls (any kind will do – around 12 oz.)
- 4 eggs
- ¾ cup canned pumpkin
- ½ cup milk
- 3 Tbsp maple syrup
- 2 tsp vanilla
- ⅛ tsp nutmeg
Instructions
- Open the cinnamon rolls and set aside both icing packets for later.
- Cut each cinnamon roll into quarters.
- Spray the crock pot with nonstick spray and place 1 can of quartered cinnamon rolls in the bottom of the crock pot.
- In a small bowl, whisk together eggs, canned pumpkin, milk, maple syrup, vanilla, and nutmeg.
- Pour the pumpkin mixture evenly over the cinnamon rolls in the crock pot.
- Place the remaining quartered cinnamon rolls on top.
- Drizzle 1 icing packet over the cinnamon rolls.
- Place the crock pot lid on top and cook on low for 2½ to 3 hours.
- Remove the lid and drizzle the remaining icing packet over the cinnamon rolls.
- Serve immediately and enjoy!
Notes
Make this crock pot pumpkin cinnamon roll casserole for your next brunch, holiday, or even dessert. It will be a hit!
Nutrition
Calories: 367kcal | Carbohydrates: 50g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 649mg | Potassium: 114mg | Sugar: 24g | Vitamin A: 3720IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
