Pumpkin Roll Breakfast Bake

Pumpkin Roll Breakfast Bake

Miz Helen's Kitchen

Ingredients

2 (12 ounce) cans of refrigerator cinnamon rolls

1 cup pumpkin puree

4 eggs

1 cup half and half

2 teaspoons pumpkin pie spice

1/2 teaspoon nutmeg

Directions

Open the cinnamon rolls and set the icing aside.

Separate the cinnamon roll rounds and cut each round into quarters.

Place the cinnamon roll quarters into a 9 X 13 baking dish.

In a mixing bowl, beat together the pumpkin, eggs, half and half, pumpkin pie spice and nutmeg. Mix until blended well.

Pour the pumpkin mixture over the top of the cinnamon roll quarters. Make sure the quarters are completely covered.

Bake in a preheated oven for 30 to 35 minutes until golden brown.

Remove to a cooling rack.

Drizzle with the reserved icing.

Serve warm with a fruit sauce, or syrup.