If you’re looking for a festive treat that perfectly blends the cozy warmth of autumn spices with the sweet comfort of cinnamon rolls, the Pumpkin Pie Cinnamon Roll Cups Recipe is your new go-to dessert. Imagine tender, fluffy cinnamon rolls transformed into little cups filled with a luscious pumpkin pie mixture—this recipe captures all the magic of pumpkin pie flavor with less fuss and more fun. Each bite delivers a swirl of spice, sweetness, and tender pastry that’s downright irresistible, making it ideal for Thanksgiving, autumn brunches, or anytime you want to wow your friends and family with something uniquely delightful.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in creating the perfect balance of flavor and texture. From the ready-made cinnamon rolls that save time without sacrificing taste, to the pumpkin puree that adds creaminess and autumnal color, every item contributes to this delicious treat.
- Refrigerated cinnamon rolls (1 can, 8 rolls): Using pre-made rolls means less prep and guaranteed soft, buttery bases for each cup.
- Pumpkin puree (1 cup): The star of the show, bringing that classic pumpkin pie flavor and creamy texture.
- Granulated sugar (1/3 cup): Adds just the right amount of sweetness to complement the pumpkin’s earthiness.
- Pumpkin pie spice (1 teaspoon): A warm blend of cinnamon, nutmeg, and cloves that infuses the filling with cozy spice notes.
- Large egg (1): Helps bind the filling so it sets beautifully during baking.
- Vanilla extract (1/2 teaspoon): Enhances the overall flavor with subtle sweetness and depth.
- Icing packet from cinnamon rolls or homemade icing: For drizzling on top, adding a luscious, sugary finish.
- Optional garnishes: Whipped cream or a sprinkle of cinnamon to elevate every serving.
How to Make Pumpkin Pie Cinnamon Roll Cups Recipe
Step 1: Preheat and Prepare the Muffin Tin
Start by heating your oven to 375°F (190°C) and lightly greasing an 8-cup muffin tin. This step ensures your cinnamon roll cups won’t stick and will come out perfectly shaped and golden. Press each cinnamon roll dough into each muffin cup, gently molding it so the center forms a little cavity to hold the pumpkin filling. This prep creates the perfect vessel to hold all that flavorful goodness.
Step 2: Whisk Together the Filling
Next, in a bowl, whisk together pumpkin puree, granulated sugar, pumpkin pie spice, egg, and vanilla extract until the mixture is silky and smooth. This filling blends the classic pumpkin pie spices with just the right amount of sweetness and a silky texture that will bake into a gently set custard inside the soft cinnamon roll crust.
Step 3: Fill the Cinnamon Roll Cups
Carefully spoon the pumpkin filling into each prepared cinnamon roll cup, filling them about three quarters full. It’s important not to overfill to prevent spills and to allow space for the filling to puff up slightly while baking. The balance between the fluffy cinnamon roll dough and the creamy pumpkin filling is what makes this recipe shine.
Step 4: Bake to Perfection
Place the filled muffin tin in the oven and bake for 15 to 18 minutes until the cinnamon rolls are beautifully golden and the pumpkin filling has set but remains tender. Keep an eye on the cups during the last few minutes; you want a slight jiggle but no runny filling. Once baked, allow them to cool briefly so they’re easier to handle for the next step.
Step 5: Drizzle with Icing and Garnish
While the cups are still warm, drizzle them generously with the icing packet included with your cinnamon rolls or your own homemade icing made from powdered sugar and milk. This adds the perfect sweet contrast and classic swirl, much like a traditional cinnamon roll. For an extra festive touch, finish with a dollop of whipped cream or a light sprinkle of cinnamon to truly enhance the warm spice notes.
How to Serve Pumpkin Pie Cinnamon Roll Cups Recipe
Garnishes
Adding garnishes like a swirl of whipped cream, a dusting of cinnamon, or even some crushed toasted pecans can elevate these treats from simple to stunning. These little extras not only add flair but also enhance the cozy fall flavors and textures, making each bite feel like a special celebration in your mouth.
Side Dishes
Pair your Pumpkin Pie Cinnamon Roll Cups with warm spiced cider, freshly brewed coffee, or a creamy chai latte for a delightful brunch ensemble. They also work beautifully alongside fruit-rich dishes like cranberry sauce or fresh apple slices to balance the sweetness with some bright, tart flavors.
Creative Ways to Present
For a charming presentation, serve the cups in a rustic wooden tray lined with a gingham napkin or on elegant dessert plates with a drizzle of caramel sauce zigzagged around the edge. You could also pop them into pretty cupcake liners to make them easy to grab and share at parties. These playful serving ideas turn a simple dessert into a conversation starter.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate them for up to 3 days. The cinnamon roll cups stay moist and flavorful, making them a perfect quick snack or breakfast treat for the following days.
Freezing
You can freeze the baked Pumpkin Pie Cinnamon Roll Cups Recipe for up to 2 months. Wrap each cup individually in plastic wrap and place them in a freezer-safe container or zip-top bag. Thaw overnight in the fridge before reheating to maintain their soft texture and rich flavor.
Reheating
To enjoy these cups warm, simply microwave them for about 20 to 30 seconds or reheat in a 350°F oven for 10 minutes. This brings back their fresh-baked softness while keeping the pumpkin filling perfectly creamy, as if just pulled from the oven.
FAQs
Can I use homemade cinnamon roll dough instead of canned?
Absolutely! Using homemade dough will make your Pumpkin Pie Cinnamon Roll Cups Recipe even more special and customizable. Just shape the dough into cups in the muffin tin and follow the same steps for filling and baking.
What type of pumpkin puree should I use?
Use plain, unsweetened pumpkin puree for the best flavor and texture. Avoid pumpkin pie filling, as it already contains spices and sweeteners that can throw off the balance of the recipe.
Can I make these dairy-free or vegan?
Yes, substitute the cinnamon rolls with a vegan-friendly dough, use a plant-based milk to make the icing, and replace the egg with a flax egg or other binder. This way, you can enjoy the Pumpkin Pie Cinnamon Roll Cups Recipe even with dietary restrictions.
How do I make the icing if I don’t have the packet?
Mix about 1/4 cup powdered sugar with 1 to 2 teaspoons of milk or plant-based milk until smooth and pourable. You can add a tiny splash of vanilla extract if you like for extra flavor.
Are these cups good for holiday parties?
Definitely! They not only look adorable and festive but also taste amazing, making the Pumpkin Pie Cinnamon Roll Cups Recipe a crowd-pleaser perfect for any holiday gathering or fall celebration.
Final Thoughts
You really can’t go wrong making the Pumpkin Pie Cinnamon Roll Cups Recipe a part of your seasonal treats. It’s simple, makes a stunning presentation, and combines some of the best flavors of fall into one bite-sized delight. I hope you enjoy baking—and eating—these as much as I do. Don’t be surprised if they become a new family favorite or a beloved addition to your holiday repertoire!
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Pumpkin Pie Cinnamon Roll Cups Recipe
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Total Time: 26 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Cinnamon Roll Cups combine the fluffy sweetness of cinnamon rolls with a creamy pumpkin pie filling, creating a deliciously easy dessert or breakfast treat that’s perfect for fall. Baked in a muffin tin, they’re quick to prepare and impressive to serve, topped with icing and optional whipped cream or cinnamon sprinkle.
Ingredients
Cinnamon Roll Base
- 1 can (8 rolls) refrigerated cinnamon rolls
Pumpkin Filling
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping
- Icing packet from cinnamon rolls (or 1/4 cup powdered sugar mixed with 1-2 teaspoons milk)
- Optional: Whipped cream or a sprinkle of cinnamon for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8-cup muffin tin to prevent sticking. Unroll the cinnamon rolls and press each one into the muffin cups, pressing gently to form a cup shape that will hold the filling.
- Make the Filling: In a bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, large egg, and vanilla extract until the mixture is smooth and well combined.
- Fill the Cups: Spoon the pumpkin mixture evenly into each cinnamon roll cup, filling them about three-quarters full to allow room for baking expansion.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the cinnamon rolls turn golden brown and the pumpkin filling is set.
- Cool and Add Topping: Remove from oven and let the cups cool slightly. While still warm, drizzle the cinnamon rolls with the included icing packet or your homemade icing made from powdered sugar and milk. Optionally, garnish with whipped cream or a light sprinkle of cinnamon for extra flavor and presentation.
Notes
- If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, and ginger.
- Allow the cinnamon roll cups to cool slightly before adding icing to prevent it from melting completely off.
- These cups are best served warm but can be reheated gently in the microwave.
- You can make a dairy-free version by using dairy-free cinnamon rolls and substituting the icing milk with plant-based milk.
- For added texture, consider stirring in some chopped nuts or chocolate chips into the pumpkin filling before baking.
