PUMPKIN CINNAMON ROLL BISCUIT CASSEROLE
Serves 815 mins prep35 mins cook
The other morning my friend Haley made a cinnamon roll casserole with canned biscuits, and I knew I had to give it a try! Today I put my spin on it and added some pumpkin into the mix, and holy moly, Y'ALL, this casserole tastes like you made homemade from scratch cinnamon rolls but with minimal effort! You have to make this pumpkin cinnamon roll biscuit casserole! I can totally see this being the breakfast casserole to make all holiday season long! (And feel free to leave out the pumpkin if you prefer!)
0 servings
What you need
Instructions
Chop the can of biscuits into 4 pieces each. Add the cut-up biscuits to a greased baking dish. In a separate bowl, mix together 1 cup heavy cream, 1/2 cup pumpkin, 1/2 cup brown sugar, 2 tsp cinnamon, and a pinch of salt. Pour this mixture over the biscuits in the baking dish. Bake at 375°F for 30-35 minutes, or until the biscuits are cooked through, bubbly, and brown. While the casserole bakes, prepare the icing by whisking together 1 cup powdered sugar, 3-4 tbsp heavy cream or milk, and 1 tsp vanilla. Once the casserole is baked, top generously with the prepared icing and serve immediately.View original recipe