Pumpkin Pecan Pie Cinnamon Roll Casserole

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PREP TIME: 20 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 45 MIN

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Fun hack on the canned cinnamon rolls these will make a morning so cozy and delicious!

Ingredients

Pumpkin Cinnamon Roll Casserole

• 1 Can Pumpkin Spice Grand Cinnamon Rolls
• 4 Tbsp Unsalted Melted Butter
• 1/2 Cup Heavy Cream
• 1/3 Cup Pumpkin Butter
• 1 Egg
• 1 Tsp Vanilla Extract
• 4 Tbsp Brown Sugar
• 2 Tbsp flour
• 2 Tbsp Granulated Sugar
• 2 Tsp Cinnamon

Pecan Pie Filling

1 1/3 Cups Pecan Halves

6 Tbsp Unsalted Butter

1/2 Cup Light Brown Sugar

1/2 Cup Heavy Whipping Cream

1 Tbsp Corn Syrup

1/2 Tsp Vanilla

Pinch of Kosher Salt

1 Tbsp Room Temp Water(Separate)

1 1/2 Tsp Corn Starch(Separate)

Icing

Icing that comes with can

1 Cup Powdered Sugar

2-3 Tbsp Half & Half

1/2 Tsp Vanilla

Instructions

1. Prepare 10' Pie Pan or Cast Iron Pan by greasing with melted butter.
2. Begin by making the pecan pie filling since it needs to cool.
3. On a pan on medium heat cook the pecans for 2-3 minutes moving them around to toast a bit.
4. Add the butter and allow it to melt.
5. Quickly add the sugar and heavy whipping cream and mix until combined.
6. Add the corn syrup and vanilla and mix until combined.
7. Bring heat to low and allow it to simmer mixing consistently.
8. Once it has thickened a bit add the separate cornstarch to the separate room temp water and mix until combined.
9. Add the mixture to the pecans and mix until combined.
10. Allow it to cook for 2-3 minutes.
11. Remove from the heat and place in a heat safe bowl(VERY IMPORTANT IS A HEAT SAFE BOWL)
12. Allow the mixture to cool.
13. To make the Cinnamon Roll Casserole Preheat oven to 350F if using a convection oven Preheat to 325F
14. Next, mix the sugars and cinnamon together until well combined and split in half in separate bowls and set one aside.
15. Split the melted butter in half in separate bowls and set one aside.
16. To make the mixture for the casserole in one bowl add one half of the melted butters, egg, heavy cream, vanilla extract,one of the half of the sugar mixture and flour. Mix until well combined.
17. Cut each cinnamon roll into 4 slices.
18. Add the cinnamon rolls into the wet mixture and move around until they're fully soaked.
19. Next, Pour the wet cinnamon roll mixture into the 10" pan.
20. Add the pumpkin butter and give it a gentle mix
21. Add the butter and cinnamon sugar we had set aside together and mix until well combined.
22. Pour the wet cinnamon sugar mixture over the top of the cinnamon rolls and give it a gentle mix.
23. Bake for 25-30 minutes or until it is golden brown and set.
24. Allow it to cool down but not completely.
25. During the time the casserole cools make the icing by adding all of the icing ingredients together and mixing until combined.
26. Pour over the warm cinnamon roll casserole.
27. Pour the pecan fie filling on top. Enjoy!
28. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the custard comes together smoothly. Refrigerate left overs for 3-5 days covered.
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