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
Scale
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.
