But now that I’ve seen it done, it will be seeing lots of action at holiday brunches. I don’t even care whether it is pumpkin “season” – I will be serving this in the middle of spring and summer! It’s just one more thing I can make with all of those cans of pumpkin puree that I am stockpiling in my pantry.

One of the best things about this casserole is how easy it is to make. From the moment you open that can of cinnamon rolls to the time you open the oven and slide it in there to bake – only 15 minutes. Isn’t that amazing? I can do this on a Sunday morning with my eyes closed, even before my first cup of coffee!

 

INGREDIENTS

1 (12oz. can) refrigerated Cinnamon Rolls with Icing

For pumpkin pie filling:

1¾ cup (1-15 oz. can) pumpkin puree

1¼ cup evaporated milk

2 large (or 3 small) eggs slightly beaten

¾ cup light brown sugar

¼ teaspoon salt

1½ teaspoon vanilla

1 teaspoon pumpkin pie spice

For pecan streusel topping:

4 Tbsp. butter-melted and cooled

½ cup + 1 Tbsp. light brown sugar

½ cup+ 1 Tbsp. all-purpose flour

½ cup pecans-chopped (reserve a few pecan halves for garnish on top)

 

INSTRUCTIONS

 

Preheat the oven to 350 degrees F. Grease 7 x 11 inch glass or ceramic dish with non-stick spray.

To make the topping, in a bowl stir together the flour, sugar and pecans. Add melted butter and stir with the fork until all evenly moistened and created pea size crumbs. Set in the fridge until ready to use.

To make the filling in a bowl combine all filing ingredients and whisk well until smooth and evenly combined, set aside.

Open the tube of refrigerated cinnamon rolls and separate the rolls on lightly floured working surface. Cut each roll in small ½ inch pieces. Arrange the pieces in single layer to cover the bottom of greased casserole.

Pour the filling over the cinnamon roll layer. Sprinkle half of the streusel on top and reserve remaining mixture for later.

Bake for 25-30 minutes, until it rises and forms a slightly firmed layer on top. At that point take it out from the oven, sprinkle remaining streusel and arrange a few pecan halves on top for garnish. Bake for 10-15 minutes more, until the knife inserted in the center comes out wet but clean. Do not overbake (complete baking time should be about 40-45minutes)

Cool about 25 minutes before drizzle the icing.

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Quick Tip:  Don’t have any pumpkin pie spice? Make your own! Add 1 Tbsp. ground cinnamon, 2 tsp ground ginger, ½ tsp ground nutmeg to an airtight container and shake to mix. There you have it!

Recipe and image courtesy of Vera at Oh My Goodness Chocolate Desserts