Pumpkin Pie Cinnamon Roll Cups Recipe
If there’s one fall dessert you absolutely need to have in your autumn baking lineup, it’s Pumpkin Pie Cinnamon Roll Cups. Golden brown cinnamon roll crusts brimming with velvety pumpkin pie filling, all bite-sized for easy snacking or dazzling a holiday dessert table—what’s not to love? This recipe is the marriage of two classics, giving you the best of gooey cinnamon rolls and spiced pumpkin pie in every irresistible, hand-held cup. Whether you’re looking for a quick weekend treat or a showstopper for Thanksgiving, these Pumpkin Pie Cinnamon Roll Cups will deliver all the cozy, comforting flavors you crave.
Ingredients You’ll Need
-
Cinnamon Roll Cups:
- 1 can refrigerated cinnamon rolls with icing (8-count)
Pumpkin Filling:
- 3/4 cup canned pumpkin purée
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 large egg
Optional Toppings:
- Whipped cream or icing for topping (optional)
How to Make Pumpkin Pie Cinnamon Roll Cups
Step 1: Prepare Your Pan and Dough
Start by preheating your oven to 375°F and giving your muffin tin a light spritz with nonstick spray. Then, pop open your can of cinnamon rolls—one of the most satisfying kitchen moments! Gently separate out the rolls and press each one into a muffin cup, making sure to press up the sides to shape a miniature crust. You want a nice little well for that glorious pumpkin pie filling.
Step 2: Whisk Together the Pumpkin Filling
In a medium bowl, whisk together the pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and egg. Whisk until everything is combined and silky smooth. This step is all about transforming the simple ingredient list into a creamy, spiced dream that’s at the heart of every Pumpkin Pie Cinnamon Roll Cup.
Step 3: Fill Each Cup
Now, using a spoon, carefully divide your pumpkin pie mixture among the prepared cinnamon roll crusts. Each muffin cup should get a generous scoop, though not so much that it overflows. You want enough filling that the centers bake up custardy and lush, but still leave that beautiful cinnamon swirl peeking through.
Step 4: Bake to Perfection
Slide your muffin tin into the oven and bake for 15 to 18 minutes. The filling should be set and not jiggly, while those cinnamon roll edges will turn beautifully golden brown. The scent in your kitchen will tell you you’re on the right track—cinnamon and pumpkin wafting together!
Step 5: Cool and Finish
Once baked, let your Pumpkin Pie Cinnamon Roll Cups cool in the pan for a few minutes. This helps them firm up and makes removal easier. Transfer to a wire rack and, while they’re still just warm, drizzle with reserved cinnamon roll icing or add a dollop of whipped cream. That finishing touch is more than decoration—it’s delicious.
How to Serve Pumpkin Pie Cinnamon Roll Cups
Garnishes
The absolute best way to finish Pumpkin Pie Cinnamon Roll Cups? Swirling on that classic cinnamon icing from the roll package, or adding a generous puff of homemade whipped cream. A light dusting of extra pumpkin pie spice or cinnamon amps up the autumnal vibes and makes each cup look bakery-worthy.
Side Dishes
Since these are a sweet treat, pair them with lighter sides if serving at a brunch or dessert spread. Fresh apple slices, spiced nuts, or a cup of robust coffee make delicious companions, balancing out the rich flavors in each Pumpkin Pie Cinnamon Roll Cup.
Creative Ways to Present
Pumpkin Pie Cinnamon Roll Cups are made for fun displays! Arrange them on a rustic wooden board for a harvest party, or stack them on a tiered dessert stand for an eye-catching holiday centerpiece. For extra color, top each cup with sugared cranberries or mini cinnamon sticks for a playful twist.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Pie Cinnamon Roll Cups fresh, store any leftovers in an airtight container in the refrigerator. They’ll stay moist and flavorful for up to three days—perfect for sneaking a cozy treat all week long.
Freezing
If you’d like to make a batch ahead, these freeze beautifully. Allow them to cool completely, then wrap each cup tightly in plastic wrap and store in a freezer-safe bag or container. They’ll keep well in the freezer for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
To bring back that fresh-baked magic, reheat Pumpkin Pie Cinnamon Roll Cups in the microwave for about 15–20 seconds, or warm in a 300°F oven for 5–7 minutes. Add your favorite topping after warming and enjoy every gooey, comforting bite.
FAQs
Can I use homemade cinnamon roll dough instead of refrigerated dough?
Absolutely! If you have a favorite homemade cinnamon roll recipe, use it to form the mini crusts. Just make sure to roll and cut the dough so each piece fits in your muffin tin cups, and allow for additional baking time if needed.
What’s the best way to keep the cups from sticking to the muffin pan?
Lightly greasing your muffin tin is key, whether that’s with a nonstick spray or a bit of softened butter. If you want super easy removal and prettier edges, you can use paper or silicone muffin liners as well.
Can I add cream cheese to the filling for extra richness?
Definitely! Stir in a tablespoon or so of soft cream cheese to the pumpkin filling for a tangy, creamy boost. It pairs perfectly with the warm spices and turns the texture extra luscious.
Are these Pumpkin Pie Cinnamon Roll Cups best served warm or cold?
They’re heavenly either way, but slightly warm is my favorite. The crust turns soft and pillowy, and the filling is perfectly spiced and custardy. If you’re making ahead, just warm them gently before serving and add your garnishes last.
Is it possible to make this recipe gluten free?
Yes! Simply use your favorite gluten-free cinnamon roll dough (many stores offer gluten-free refrigerated varieties) and ensure all your other ingredients are certified gluten free. The filling itself is naturally gluten free, so it’s an easy swap.
Final Thoughts
If you’re looking to wow your fall guests or just treat yourself to something truly special, give these Pumpkin Pie Cinnamon Roll Cups a try. They pack all the comfort and spice of pumpkin pie into a fun, easy-to-hold treat—plus, they’re so simple, anyone can make them. Cozy up with a batch and savor every sweet, spiced bite!
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Pumpkin Pie Cinnamon Roll Cups Recipe
- Total Time: 28 minutes
- Yield: 8 cups 1x
- Diet: Vegetarian
Description
Indulge in the delicious fusion of pumpkin pie and cinnamon rolls with these delightful Pumpkin Pie Cinnamon Roll Cups. These individual treats are perfect for fall gatherings or a cozy night in.
Ingredients
Cinnamon Roll Cups:
- 1 can refrigerated cinnamon rolls with icing (8-count)
Pumpkin Filling:
- 3/4 cup canned pumpkin purée
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 large egg
Optional Toppings:
- Whipped cream or icing for topping (optional)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F and lightly grease a muffin tin.
- Prepare cinnamon roll cups: Separate the cinnamon rolls and press each one into the bottom and up the sides of each muffin cup to form small crusts.
- Make pumpkin filling: In a medium bowl, whisk together pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and egg until smooth.
- Fill the cups: Spoon the pumpkin filling evenly into each cinnamon roll cup.
- Bake: Bake for 15–18 minutes until the filling is set and the edges are golden brown.
- Cool and serve: Let cool slightly in the pan before transferring to a wire rack. Drizzle with reserved icing or top with whipped cream before serving.
Notes
- For a richer flavor, add a tablespoon of cream cheese to the filling.
- Best served warm but can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 17g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
