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
Scale
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.
