Pumpkin Pie Cinnamon Roll Cups Recipe
If you adore the comforting flavors of fall desserts but love a fun twist on tradition, then this Pumpkin Pie Cinnamon Roll Cups Recipe is going to sweep you off your feet. Imagine the tender, buttery spiral of a cinnamon roll transformed into individual little cups that cradle a luscious pumpkin pie filling. Each bite bursts with warm pumpkin pie spice and cinnamon sweetness crowned by a glossy drizzle of icing. It’s a cozy, festive dessert that’s surprisingly easy to whip up yet impressively delightful—perfect for sharing with family, friends, or just indulging yourself during those crisp autumn days.
Ingredients You’ll Need
Gathering these simple ingredients is the first step to creating a glorious blend of flavors and textures in your Pumpkin Pie Cinnamon Roll Cups Recipe. Each component plays a vital role: the cinnamon rolls provide a fluffy, caramelized base, while the pumpkin puree and spices bring that iconic fall warmth and creaminess.
- Cinnamon rolls (1 can, 8 rolls): The foundation of your dessert, store-bought ones save time and ensure that gooey cinnamon flavor.
- Pumpkin puree (1 cup): Adds smooth richness and vibrant autumn color to the filling.
- Granulated sugar (1/3 cup): Sweetens the pumpkin mixture just enough to balance the spices.
- Pumpkin pie spice (1 teaspoon): A fragrant blend that fills every bite with cozy warmth.
- Large egg (1): Binds the pumpkin filling together for that perfect custard texture.
- Vanilla extract (1/2 teaspoon): Lifts the flavors with a subtle, sweet aroma.
- Icing packet from cinnamon rolls (or 1/4 cup powdered sugar + 1-2 teaspoons milk): Adds the signature glossy sweetness for drizzling on top.
- Optional: Whipped cream or a sprinkle of cinnamon: For an extra festive and creamy garnish.
How to Make Pumpkin Pie Cinnamon Roll Cups Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). While it warms up, grease an 8-cup muffin tin thoroughly to prevent sticking. Next, take each cinnamon roll and gently press it into the muffin cups, shaping them into little nests that will hold the pumpkin filling. This simple setup makes the finished product not only delicious but perfectly portable and portioned.
Step 2: Make the Filling
In a mixing bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, large egg, and vanilla extract until the mixture is silky smooth. Think of this as the heart of your Pumpkin Pie Cinnamon Roll Cups Recipe—it brings all the classic flavors of pumpkin pie into a creamy, luscious custard that’s ready to be baked inside those cinnamon roll cups.
Step 3: Fill the Cups
Using a spoon, divide the pumpkin mixture evenly among the prepared cinnamon roll cups. Fill each one about three-quarters full; this allows room for the filling to set without overflowing and bakes up into that perfect custardy texture paired with the cinnamon roll crust.
Step 4: Bake Until Golden
Place the muffin tin in your preheated oven and bake for 15 to 18 minutes. You’re looking for golden-brown cinnamon rolls and a pumpkin filling that’s set but still tender. Once baked, give them a few minutes to cool slightly—just enough to handle but still warm enough to melt the icing beautifully on top.
Step 5: Add the Icing and Garnish
Drizzle the icing from the cinnamon roll packet over each warm cup. If you prefer, mix your own quick glaze by combining 1/4 cup of powdered sugar with 1 to 2 teaspoons of milk until smooth. For extra flair, top with a swirl of whipped cream or a light dusting of cinnamon. This finishing touch elevates the visual appeal and adds creaminess that perfectly balances the spices.
How to Serve Pumpkin Pie Cinnamon Roll Cups Recipe
Garnishes
Whipped cream is the classic companion to pumpkin desserts, bringing a light and airy contrast to the dense filling. A sprinkle of cinnamon or nutmeg on top just before serving enhances the warm spices in the pumpkin. For a little crunch, try finely chopped toasted pecans for a delightful textural twist.
Side Dishes
These Pumpkin Pie Cinnamon Roll Cups Recipe treats pair wonderfully with a hot cup of coffee or spiced chai tea, making them ideal for breakfast, brunch, or a cozy afternoon snack. For a heartier dessert spread, complement them with vanilla ice cream or a dollop of caramel sauce for extra indulgence.
Creative Ways to Present
Think beyond the muffin tin! Serve your Pumpkin Pie Cinnamon Roll Cups Recipe on a rustic wooden platter adorned with autumn leaves or seasonal fruits like sliced pears and apples. Alternatively, place each cup in a mini cupcake liner or wrap a decorative ribbon around the base for festive occasions.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare), store the cups in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for easy breakfasts or treats on the go.
Freezing
These cinnamon roll cups freeze beautifully. Place them on a baking sheet until firm, then transfer to a freezer-safe container or bag. They keep well for up to 2 months. Freeze individually wrapped so you can defrost single servings as needed.
Reheating
To warm your frozen or refrigerated Pumpkin Pie Cinnamon Roll Cups Recipe, use a microwave for about 20 to 30 seconds, or reheat gently in a 325°F oven for about 10 minutes until warmed through. Add the icing and garnishes after reheating to keep them fresh and delectable.
FAQs
Can I use homemade cinnamon rolls instead of canned?
Absolutely! Homemade cinnamon rolls will add a lovely personal touch and you can customize the dough and fillings to your taste. Just make sure to roll and shape them to fit the muffin tin correctly.
Is it necessary to use pumpkin pie spice, or can I use separate spices?
You can definitely use your own blend of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice on hand. The spice mix is what gives the filling that signature fall flavor, so adjusting to taste is totally fine.
Can I make this recipe vegan or dairy-free?
Yes, you can substitute the egg with a flax egg or other egg replacer and choose vegan cinnamon rolls. Use a dairy-free milk for the icing and you’ll have a plant-based version without sacrificing flavor.
How sweet are these Pumpkin Pie Cinnamon Roll Cups Recipe treats?
They have a lovely balance—sweet but not overly sugary. The cinnamon rolls provide a sweet base, while the pumpkin filling is subtly sweetened to highlight the spices. You can always adjust the sugar amount in the filling to your preference.
Can I double the recipe for a larger batch?
Yes! Just double all ingredients and bake in two muffin tins or in batches. Keep an eye on baking times, as ovens vary, but it should remain about the same.
Final Thoughts
Making these Pumpkin Pie Cinnamon Roll Cups Recipe is such a joyful way to capture all the best parts of autumn baking without fuss. Whether you’re sharing them at a family gathering or sneaking one at a cozy moment, each bite offers warm spices, sweet cinnamon, and the creamy pumpkin filling you crave. Give this recipe a try—you’ll quickly see why it becomes a favorite to make (and eat) time and time again.
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Pumpkin Pie Cinnamon Roll Cups Recipe
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These Pumpkin Pie Cinnamon Roll Cups combine the fluffy, sweet comfort of cinnamon rolls with the rich, spiced flavor of pumpkin pie filling. Perfect for fall breakfasts or festive desserts, these easy-to-make treats bake quickly in a muffin tin and are topped with a creamy icing glaze 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: Preheat your oven to 375°F (190°C) and grease an 8-cup muffin tin to prevent sticking.
- Shape Cinnamon Rolls: Press each refrigerated cinnamon roll into a cup shape within the muffin tin, forming a base and sides to hold the filling.
- Make the Filling: In a bowl, whisk together pumpkin puree, granulated sugar, pumpkin pie spice, 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 are golden brown and the pumpkin filling is set.
- Cool Slightly: Remove the muffin tin from the oven and let the cups cool for a few minutes to firm up slightly before adding toppings.
- Add Topping: Drizzle the cinnamon roll cups with the provided icing while they are still warm. Optionally, add a dollop of whipped cream or a sprinkle of cinnamon on top for extra flavor and presentation.
Notes
- If you don’t have a cinnamon roll icing packet, you can easily make icing by mixing 1/4 cup powdered sugar with 1-2 teaspoons of milk until smooth.
- Make sure not to overfill the cinnamon roll cups with pumpkin filling to avoid spillage during baking.
- These cups are best enjoyed warm but can be stored in an airtight container and reheated gently before serving.
- For a dairy-free option, use non-dairy whipped cream and check cinnamon rolls for dairy ingredients.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
