If you love the cozy, comforting flavors of autumn, you are going to absolutely adore this Pumpkin Pie Cinnamon Roll Cups Recipe. Imagine the soft, fluffy layers of cinnamon rolls hugging a luscious pumpkin pie filling, baked to perfection and drizzled with sweet icing. It’s an irresistible combination that brings the best of pumpkin pie and cinnamon rolls into one fun, handheld treat. Whether you’re looking for a festive breakfast, a charming dessert, or an impressive snack for the whole family, these cups hit all the right notes with their spiced filling and tender cinnamon dough. Get ready to fall in love with a new favorite that’s as delightful to make as it is to eat.
Ingredients You’ll Need
The magic of this Pumpkin Pie Cinnamon Roll Cups Recipe comes from simple ingredients that each play an essential role, creating a perfect balance of texture, flavor, and color. Each item is easy to find yet crucial for turning these bites into a sensational seasonal treat.
- 1 can (8 rolls) refrigerated cinnamon rolls: This is the soft, buttery base that forms the cup and adds that signature cinnamon flavor.
- 1 cup pumpkin puree: The heart of the pumpkin pie flavor, contributing moisture and that iconic, velvety texture.
- 1/3 cup granulated sugar: Adds the right amount of sweetness to balance the spices and pumpkin.
- 1 teaspoon pumpkin pie spice: A fragrant blend that brings warmth and depth to the filling.
- 1 large egg: Helps bind the pumpkin filling and adds richness.
- 1/2 teaspoon vanilla extract: Enhances the flavor with a sweet, aromatic note.
- Icing packet from cinnamon rolls (or 1/4 cup powdered sugar mixed with 1-2 teaspoons milk): For that irresistible glaze that ties everything together.
- Optional: Whipped cream or a sprinkle of cinnamon for garnish: Perfect finishing touches that elevate presentation and taste.
How to Make Pumpkin Pie Cinnamon Roll Cups Recipe
Step 1: Prepare Your Muffin Tin and Cinnamon Rolls
Start by preheating your oven to 375°F (190°C) and greasing an 8-cup muffin tin thoroughly. This prevents sticking and helps the cinnamon rolls bake evenly. Take each cinnamon roll and gently press it into a cup shape inside the muffin wells. This will create that lovely vessel for your pumpkin filling and help shape the rolls while baking.
Step 2: Mix the Pumpkin Pie Filling
In a medium bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, egg, and vanilla extract until the mixture is completely smooth. This step is essential to ensure a silky texture that bakes just right inside the cinnamon roll cups.
Step 3: Fill the Cinnamon Roll Cups
Once your cinnamon rolls are shaped in the muffin tin, spoon the pumpkin mixture evenly into each one. Aim to fill each cup about three-quarters full so the filling cooks through without spilling over.
Step 4: Bake to Golden Perfection
Place the muffin tin in the oven and bake for approximately 15 to 18 minutes. You’re looking for golden cinnamon rolls with a set pumpkin filling — it should no longer jiggle when gently nudged. Then, let them cool slightly before moving on to the finishing touch.
Step 5: Add the Sweet Icing Drizzle
While the cinnamon roll cups are still warm, drizzle them with the included icing packet or your homemade powdered sugar glaze. This sweet topping balances the spiced pumpkin filling perfectly. For an extra indulgence, add a dollop of whipped cream or a dusting of cinnamon on top.
How to Serve Pumpkin Pie Cinnamon Roll Cups Recipe
Garnishes
A simple dusting of ground cinnamon or a generous swirl of whipped cream can transform these cups from wonderful to spectacular. These garnishes add visual appeal and layers of flavor, enhancing both aroma and indulgence.
Side Dishes
Serve these with a hot cup of coffee, chai tea, or warm apple cider for a true autumn brunch experience. Fresh fruit or a crisp green salad can provide a refreshing contrast to these sweet, spiced treats.
Creative Ways to Present
Try arranging the pumpkin pie cinnamon roll cups on a festive platter for parties or family gatherings. Wrap each cup with a small cupcake liner in fall colors, or stack them with decorative toothpicks for a charming dessert tower that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin pie cinnamon roll cups can be stored in an airtight container at room temperature for up to two days. If you want them a bit chilled, pop them into the refrigerator, but keep in mind this may slightly affect the texture of the cinnamon rolls.
Freezing
If you want to save them for longer, these cups freeze beautifully. After baking and cooling, wrap each cup individually in plastic wrap and place them in an airtight freezer bag. They can be frozen for up to one month without losing flavor or texture.
Reheating
To reheat, remove any plastic wrap and warm the cups in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also microwave them for 20-30 seconds if you’re short on time, but the oven will preserve the original texture better.
FAQs
Can I use homemade cinnamon rolls for this recipe?
Absolutely! Homemade cinnamon rolls work wonderfully and give you full control over ingredients. Just be sure they are soft and pliable so you can press them into the muffin tin easily.
What if I don’t have pumpkin pie spice on hand?
No worries! You can make your own by mixing 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves.
Is it possible to make this recipe dairy-free?
Yes, simply choose dairy-free cinnamon rolls if available, and use plant-based alternatives for any optional whipped cream or milk in the icing glaze to suit dietary needs.
Can these be made gluten-free?
To make this recipe gluten-free, you would need to find gluten-free cinnamon rolls, which can be tricky but not impossible. Alternatively, making your own gluten-free dough is another option to try.
How long do these cinnamon roll cups stay fresh?
For the best flavor and texture, enjoy them within 1-2 days when stored properly. Beyond that, they may start to dry out or lose the fresh-baked softness.
Final Thoughts
This Pumpkin Pie Cinnamon Roll Cups Recipe is such a warm, joyful way to celebrate the flavors of fall or anytime you want to bring a little seasonal magic to your table. It’s easy, fun, and impressive all at once — perfect for cozy mornings or festive gatherings. I can’t wait for you to try it and see how this simple combination can spark so much comfort and happiness with every bite!
Print
Pumpkin Pie Cinnamon Roll Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Pie Cinnamon Roll Cups are a delightful autumn treat combining the soft, sweet texture of cinnamon rolls with the rich, spiced flavor of pumpkin pie filling. Perfect for a festive breakfast or dessert, they are easy to make using refrigerated cinnamon rolls and a simple pumpkin mixture, baked to golden perfection and topped with icing and optional whipped cream or cinnamon garnish.
Ingredients
Cinnamon Roll Cups
- 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 Muffin Tin: Preheat your oven to 375°F (190°C) and grease an 8-cup muffin tin thoroughly to prevent sticking. Press each refrigerated cinnamon roll dough into a cup shape inside each muffin cup, ensuring the dough extends up the sides to hold the filling.
- Make Pumpkin Filling: In a bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, egg, and vanilla extract until the mixture is smooth and well combined. This will create the delicious pumpkin pie-flavored filling for the cups.
- Fill Cinnamon Cup with Pumpkin Mixture: Spoon the pumpkin filling evenly into each cinnamon roll cup, filling them about three-quarters full to allow room for expansion as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. You’ll know they are done when the cinnamon rolls turn golden brown and the pumpkin filling is set but still slightly soft in the center. Remove from the oven and let cool slightly.
- Ice and Garnish: While the cups are still warm, drizzle the icing packet over the top, or use the prepared powdered sugar glaze. Optionally, garnish with a dollop of whipped cream or a light sprinkle of cinnamon for added flavor and visual appeal. Serve warm.
Notes
- You can use store-bought cinnamon roll icing or make your own glaze with powdered sugar and a bit of milk for a customizable sweetness.
- Make sure the pumpkin filling does not overfill the cinnamon roll cups to prevent spilling during baking.
- These cups can be stored in an airtight container and warmed in the microwave before serving for leftovers.
- For a dairy-free variation, use dairy-free cinnamon rolls and substitute the egg with a flax egg.
- Adjust pumpkin pie spice amount according to taste preference.
