Preheat your oven to 375°F (190°C) and line a 9x9-inch baking pan with foil, spraying it with cooking spray.

Cut the refrigerated cinnamon roll dough into bite-sized pieces and scatter them in the prepared baking pan.

In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, ground cinnamon, and salt until smooth.

Pour the egg mixture over the cinnamon roll pieces, ensuring all is covered and gently press down any floating pieces.

Drizzle the icing from the cinnamon roll dough package over the top of the casserole.

Bake in the preheated oven for approximately 40 minutes, until the top is set and golden brown.

Cool for about 10 minutes, then drizzle a simple icing made from confectioners’ sugar and cream or milk over the top.