Marsha's/Pillsbury's Pumpkin Pie Breakfast Bake

I saw this recipe back in the fall and I really wanted to try it out. Our local small grocery stores didn't have the Pillsbury Grands pumpkin spice rolls, but I found some out of town at Wal-Mart. They are a seasonal roll, so you will have to probably wait until next fall for more to come out. However, I think you could make this same recipe with the regular canned cinnamon rolls and have everything turn out equally as well. You could maybe just bump up the "fall flavor" with some pumpkin pie spice.

I tweaked the recipe just a bit by combining this recipe with my Marsha's Kneader's Chunky Cinnamon Bread Pudding recipe, but here is a link to the original Pillsbury recipe if you want it.

http://www.pillsbury.com/recipes/pumpkin-pie-breakfast-bake/301e33a0-e480-467b-9ec8-6c626954d715

I actually don't really care for the taste of canned cinnamon rolls... I mean, they are all right, but not great. So I wonder if this dish would be even better with some Rhode's frozen cinnamon rolls... just food for thought. Or you could use any pre-baked cinnamon roll that you like, but you will need to let the dish sit for awhile/overnight for the cooked rolls to absorb the egg mixture and possibly bump up the milk by 1/2 cup.

Marsha's Pumpkin Pie Breakfast Bake

2 cans Pillsbury Grands pumpkin spice rolls with icing

3 eggs

1/2 cup canned pumpkin

1 tsp. ground cinnamon

1/3 cup granulated sugar

dash salt

1 cup milk

2/3 cup coarsely chopped pecans

brown sugar

1. Heat oven to 350 degrees.

2. Separate dough from both cans into rolls and cut each roll into 8 pieces. Place in greased 13x9 or 3 qt. baking dish. If the dough doesn't separate into nice rolls, that is okay. Just chop up the dough into bite-sized pieces.

3. In a medium bowl, beat eggs, pumpkin, cinnamon, sugar, salt, and milk until well blended. Pour evenly over dough. Sprinkle with pecans and brown sugar. If you have time, you can let this sit for a bit to let things absorb better, but you don't have to.

4. Bake uncovered for about 20 minutes. Check. If things are starting to brown too much, cover top with foil. Continue checking and baking for another 10-20 minutes until top is brown and center is set. Cool until dish is just slightly warm, then top with icing from the cinnamon roll package. Serve warm with whipped cream.