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Pumpkin Cinnamon Roll French Toast Bake

This Pumpkin Cinnamon French Toast Bake is packed with all the great flavors for fall with refrigerated cinnamon rolls.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Author Holly- 3 Yummy Tummies

Ingredients

  • 2 Tubes of refrigerated cinnamon rolls reserve icing
  • 6 Eggs
  • 2 C. Milk I use 2%
  • 1 Tsp. Vanilla
  • 1 C. Pumpkin Puree
  • 2 Tsp. Pumpkin Pie Spice
  • 1/4 C. Sugar
  • Crumb Toppig
  • 2/3 C. Flour
  • 1/3 C. Brown Sugar
  • 2 Tsp. Cinnamon
  • 1 Tsp. Pumpkin Pie Spice
  • 4 Tbsp. Butter; melted
  • 1/4 C. Chopped Almonds optional

Instructions

  1. Spray Bottom of 13X9 inch baking pan with nonstick cooking spray or grease with butter.
  2. Cut Cinnamon rolls into fourths and distribute evenly in bottom of baking pan.
  3. In a large bowl; beat together eggs, sugar, pumpkin, milk, vanilla and pumpkin pie spice.
  4. In a seperate bowl add; cinnamon, pumpkin pie spice, brown sugar, chopped almonds and melted butter. Stir together until crumbly.
  5. Sprinkle crumb topping on top of french toast.
  6. Bake at 350 degrees for around 35 minutes or until top is lightly browned.
  7. Top with reserved cinnamon roll icing.
  8. Serve topped with maple syrup.