If you’re searching for a dessert that captures all the magic of fall in just a few bites, let me introduce you to Pumpkin Pie Cinnamon Roll Cups. Imagine your favorite gooey cinnamon rolls cuddling up to silky pumpkin pie filling, baked into the cutest little cups that are honestly impossible to resist. This recipe is bursting with cozy spices, and in less than 30 minutes, you’ll have the ultimate treat for brunches, parties, or whenever that pumpkin craving hits. There’s just something about the sweet aroma of cinnamon and pumpkin pie spice swirling together that makes any day feel like a special occasion.
Ingredients You’ll Need
-
Cinnamon Roll Cups:
- 1 can (8-count) refrigerated cinnamon rolls with icing
Pumpkin Filling:
- 3/4 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg
Topping:
- Whipped cream or icing for topping (optional)
How to Make Pumpkin Pie Cinnamon Roll Cups
Step 1: Prep the Muffin Tin and Oven
Start by preheating your oven to 375°F (190°C) so everything’s ready to go when your cups are filled. Lightly grease a standard muffin tin with nonstick spray or a dab of butter; this helps the cinnamon roll cups pop right out, bringing all those swirly layers with them.
Step 2: Create the Cinnamon Roll Cups
Pop open your can of cinnamon rolls (the best sound!) and separate them. Gently press each cinnamon roll into a muffin cup, pressing the dough up the sides to form a little well. This step is fun—just think of it like sculpting your own edible pie crusts, only way easier and more delicious.
Step 3: Mix the Pumpkin Pie Filling
In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and egg until smooth and totally combined. If you fancy a hint of maple flavor, go ahead and add a dash of maple syrup! This luscious mixture is what transforms these cups into mini pumpkin pies.
Step 4: Fill the Cinnamon Roll Cups
Spoon the pumpkin filling evenly into each prepared cinnamon roll cup. Aim to fill them about 3/4 of the way—this gives the filling room to puff and set nicely without overflowing. Every cup should look generous and snug with flavorful filling!
Step 5: Bake to Perfection
Bake for 15 to 18 minutes, or until the edges of the cinnamon rolls are golden brown and the pumpkin filling is fully set. Your kitchen will smell incredible, trust me! Let the cups cool in the pan for a few minutes so they can finish setting and are easier to remove.
Step 6: Add the Finishing Touches
Once they’ve cooled slightly, drizzle with the icing that came with the cinnamon rolls or crown each cup with a swirl of whipped cream. This final flourish is pure magic—soft, creamy, and just sweet enough to bring all the cozy flavors together.
How to Serve Pumpkin Pie Cinnamon Roll Cups
Garnishes
These little beauties come alive with a dollop of whipped cream, a drizzle of the included cinnamon roll icing, or even a sprinkle of extra pumpkin pie spice right before serving. You might scatter some finely chopped toasted pecans for a crunchy contrast, or go all out with a dusting of powdered sugar to make them look straight out of a bakery window.
Side Dishes
Serve Pumpkin Pie Cinnamon Roll Cups alongside fresh fruit for balance—think sliced apples or pears, or maybe a tangy cranberry compote. If you’re making them for brunch, coffee or a cinnamon-spiced chai latte makes a dreamy pairing. They also play well on a dessert tray next to other minis like brownie bites or chocolate-dipped strawberries for a festive mix.
Creative Ways to Present
If you want to wow your guests, pop each cup into a decorative cupcake liner and arrange them on a tiered stand for brunch or a holiday dessert table. You can also serve them warm in individual ramekins, or tuck them into festive mini boxes for an adorable edible gift—honestly, Pumpkin Pie Cinnamon Roll Cups are cute enough to steal the show any way you serve them!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Pie Cinnamon Roll Cups keep wonderfully for a few days—just store them in an airtight container in the fridge for up to 3 days. They’ll stay moist and flavorful, and you can always perk them up with a fresh swirl of whipped cream right before enjoying.
Freezing
Need to make them in advance? No problem! Freeze baked and cooled cups (without any whipped cream or icing) in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll be happy in the freezer for up to 2 months. Thaw overnight in the fridge when you’re ready to serve.
Reheating
For best results, reheat Pumpkin Pie Cinnamon Roll Cups gently in the microwave for about 15-20 seconds, or in a 325°F (163°C) oven for 5-7 minutes. This restores that bakery-fresh warmth and brings out the cozy, dreamy flavors all over again. Garnish after reheating for a perfect bite every time!
FAQs
Can I use homemade cinnamon roll dough instead of refrigerated?
Absolutely! If you have a go-to homemade cinnamon roll dough, you can use that instead. Just roll it out, cut it into rounds, and follow the same steps. Your cups may need a minute or two more in the oven depending on dough thickness.
What can I use if I don’t have pumpkin pie spice?
No pumpkin pie spice on hand? Mix 3/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon ground ginger or cloves for a quick substitute. This combo captures the warm, aromatic spice profile of Pumpkin Pie Cinnamon Roll Cups perfectly.
Can I make these gluten free?
Yes—grab a can of gluten free cinnamon rolls (many stores offer them), and double-check your canned pumpkin and other ingredients to ensure they’re gluten free as well. The method stays the same, and you’ll still get all the delightful fall flavors.
Do I need to blind bake the cinnamon roll dough?
No need. The dough bakes fully as it cradles the pumpkin filling, forming a beautifully set crust with golden edges and a soft, cinnamon-laced bottom. Just follow the directions and you’ll have perfectly baked cups every time.
Are Pumpkin Pie Cinnamon Roll Cups best served warm or at room temperature?
Honestly, they’re delicious both ways! Warm brings out the gooey cinnamon and silky pumpkin filling, while room temperature shows off their custardy texture and makes them easy to pack for parties or brunch spreads.
Final Thoughts
If you’re looking to bring a little more comfort and joy into your kitchen this season, you simply have to bake a batch of Pumpkin Pie Cinnamon Roll Cups. They’re easy, impressive, and guaranteed to earn you rave reviews—so go ahead, grab that can of cinnamon rolls and treat yourself to these irresistible bites!
Print
Pumpkin Pie Cinnamon Roll Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of pumpkin pie and cinnamon rolls with these Pumpkin Pie Cinnamon Roll Cups. These cute, individual-sized treats are perfect for fall gatherings or a special dessert at home.
Ingredients
Cinnamon Roll Cups:
- 1 can (8-count) refrigerated cinnamon rolls with icing
Pumpkin Filling:
- 3/4 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg
Topping:
- Whipped cream or icing for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Separate the cinnamon rolls and press each one into a muffin cup, pressing the dough up the sides to form little cups.
- Mix together the pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and egg until smooth.
- Spoon the pumpkin mixture evenly into each cinnamon roll cup, filling about 3/4 full.
- Bake for 15 to 18 minutes until the edges are golden brown and the pumpkin filling is set.
- Remove from oven and let cool slightly before drizzling with the icing or topping with whipped cream. Serve warm or at room temperature.
Notes
- To elevate flavor, add a dash of maple syrup to the filling.
- These cups are great for brunch or holiday dessert trays and can be made a day ahead.
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