The perfect breakfast casserole to throw together for Thanksgiving morning! A delightful bake featuring cinnamon roll dough, pumpkin puree, and a double layer of glaze.
1. Spray a casserole dish and preheat your oven to 375°F.
2. Cut the cinnamon roll dough into bite-sized pieces (about 1/4ths). Place the cut dough into the casserole dish. Save the icing packets that come with the cinnamon rolls.
3. In a separate bowl, mix together the eggs, pumpkin purée, 1/2 cup milk, 1/2 cup light brown sugar, 1/4 cup sugar, pumpkin pie spice, 2 teaspoons vanilla, cinnamon, and salt until well combined.
4. Pour this pumpkin mixture evenly over the cinnamon roll dough in the casserole dish.
5. Briefly heat up the saved icing from the cinnamon roll cans and drizzle it over the casserole.
6. Bake for 30-35 minutes.
7. While the casserole is baking, prepare the homemade glaze: Whisk together the 2 teaspoons melted butter, 1 teaspoon vanilla, 2 cups powdered sugar, and a splash of milk until smooth. Once the casserole is done baking, pour this homemade glaze over it.
