Breakfast: Pumpkin Pie Breakfast Bake

The arrival of pumpkin season is reason enough to have pie for breakfast. Start the party with this cinnamon roll bake.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Pie Breakfast Bake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cans Pillsbury™ Grands!™ pumpkin spice rolls with icing
4 eggs
1/2 cup canned pumpkin
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 can (5 oz ) evaporated milk
2/3 cup coarsely chopped pecans

Instructions

Heat oven to 375 °F.
Separate dough from both cans into 10 rolls. Cut each into 8 pieces; place in ungreased 13x9-inch (3-quart) glass or ceramic baking dish.
In medium bowl, beat eggs, pumpkin, brown sugar, cinnamon and milk with whisk until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil. Bake covered 10 minutes longer or until top is browned.
Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Pour icing evenly over top.