If you’re searching for a dessert that wraps all the irresistible coziness of autumn into one little bite, look no further than Pumpkin Pie Cinnamon Roll Cups. Imagine the creamy spiced pumpkin pie filling we all love, snuggled inside pillowy cinnamon roll “crusts” — pure genius with every forkful! Whether you’re entertaining a crowd, surprising the family on a weekend morning, or just want a treat that feels special but is utterly effortless, this delightful mashup is sure to become your new fall favorite.
Ingredients You’ll Need
-
Cinnamon Roll Cups:
- 1 can refrigerated cinnamon roll dough (8 rolls)
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping:
- Whipped cream or icing
How to Make Pumpkin Pie Cinnamon Roll Cups
Step 1: Prepare Your Tools and Preheat
Start by preheating your oven to 375°F (190°C). Lightly grease a standard muffin tin — this is important, so nothing sticks and those cups pop out easily later. Setting up your space now makes the assembly a total breeze once you start working with the dough and filling.
Step 2: Shape the Cinnamon Roll Cups
Pop open your can of refrigerated cinnamon rolls and separate them. Gently flatten each roll with your hands or the bottom of a glass, then press each one into the muffin cups. Make sure you press the dough up the sides, creating a little well for the pumpkin filling — these will form adorable cinnamon roll “crusts.”
Step 3: Make the Pumpkin Pie Filling
In a medium bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, egg, and vanilla extract until velvety smooth. This luscious mixture is what gives the Pumpkin Pie Cinnamon Roll Cups their creamy, seasonal character.
Step 4: Fill and Bake
Spoon the pumpkin mixture evenly into each cinnamon roll cup. Don’t overfill — you want just enough for a hearty bite, but leave a small gap from the top edge. Slide the muffin tin into the oven and bake for 15 to 18 minutes, until the edges turn golden brown and the filling is just set. Your kitchen will start to smell like pure autumn magic.
Step 5: Cool and Finish
Let your Pumpkin Pie Cinnamon Roll Cups cool in the pan for about 5 minutes (they’ll set up a bit as they cool). Then gently lift them out and transfer to a wire rack. Drizzle with the icing that came with the rolls, or top with a dreamy swirl of whipped cream just before serving. These little treats are lovely warm, but still taste fantastic at room temperature!
How to Serve Pumpkin Pie Cinnamon Roll Cups
Garnishes
To finish, a good dollop of whipped cream or a generous drizzle of icing is classic for Pumpkin Pie Cinnamon Roll Cups. For a little sparkle and flavor, try a dusting of cinnamon sugar or a pinch of extra pumpkin pie spice on top. Chopped pecans or candied ginger can add crunch and color, if you want something a bit fancy!
Side Dishes
While these beauties can hold their own at brunch or any dessert spread, try pairing them with fresh fruit (think spiced apples or pears) for a refreshing contrast. A hot pot of coffee or seasonal chai latte works wonders alongside, and for a full autumn dessert table, set them next to apple crisp or chocolate bark.
Creative Ways to Present
Display Pumpkin Pie Cinnamon Roll Cups on a rustic wooden board or cake stand for a down-home, inviting vibe. Serve them in colorful cupcake liners for parties, or dust a serving platter with extra cinnamon before arranging the cups — it looks beautiful and adds aroma. For a breakfast treat, tuck them into a basket with toothpicks and napkins for easy sharing.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Pumpkin Pie Cinnamon Roll Cups in an airtight container at room temperature for up to two days. They’ll keep their soft texture and delicious flavor, making them a perfect grab-and-go snack or breakfast treat.
Freezing
You can freeze these cups for longer storage! Simply let them cool completely, place them in a single layer in a freezer-safe container, and freeze for up to two months. When you’re ready for a treat, pull out as many as needed and let them thaw in the fridge or at room temperature.
Reheating
To bring back that fresh-from-the-oven taste, reheat Pumpkin Pie Cinnamon Roll Cups in the microwave for 15 to 20 seconds, or pop them in a 300°F (150°C) oven for about 5 minutes. Hold off on adding whipped cream or icing until after they’ve reheated for the best texture.
FAQs
Can I use homemade cinnamon roll dough?
Absolutely! If you have a favorite homemade dough, it will work beautifully. Just roll it out, cut into 8 pieces, and proceed as you would with the canned version. The homemade touch makes Pumpkin Pie Cinnamon Roll Cups extra special.
Is it possible to make these Pumpkin Pie Cinnamon Roll Cups dairy-free?
Yes! Look for a dairy-free refrigerated cinnamon roll dough and use a plant-based whipped topping. The rest of the ingredients are naturally dairy-free, so this swap makes them perfect for guests with sensitivities.
What’s the best way to prevent the dough from sticking to the pan?
Greasing the muffin tin well with nonstick spray or a little butter helps a lot. You can also use parchment paper liners if you prefer, which makes removal a total breeze and simplifies cleanup.
Can I prepare them the night before and bake in the morning?
You can prep the dough cups and mix the filling the night before. Store the lined muffin tin and filling separately in the fridge, then spoon in the filling and bake fresh in the morning for a wonderful wake-up treat.
How do I know when the filling is set?
The edges of the cinnamon rolls should be golden brown, and the pumpkin filling should look just firm, with no jiggle in the center when you nudge the pan. It will set further as it cools, so avoid overbaking.
Final Thoughts
I hope you feel inspired to bake up a batch of these Pumpkin Pie Cinnamon Roll Cups and share them with your favorite people. The combo of creamy spiced filling and sweet, perfectly chewy cinnamon roll crusts is simply irresistible. Have fun, get creative with toppings, and enjoy every magical bite — they’re bound to disappear fast!
Print
Pumpkin Pie Cinnamon Roll Cups Recipe
- Total Time: 28 minutes
- Yield: 8 cups 1x
- Diet: Vegetarian
Description
These Pumpkin Pie Cinnamon Roll Cups are a delightful twist on traditional pumpkin pie, combining the flavors of pumpkin pie with the convenience of individual cinnamon roll cups. Perfect for a fall dessert or Thanksgiving treat.
Ingredients
Cinnamon Roll Cups:
- 1 can refrigerated cinnamon roll dough (8 rolls)
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping:
- Whipped cream or icing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Prepare the cups: Flatten and press each cinnamon roll into the muffin cups to create cups.
- Make the filling: Mix pumpkin puree, sugar, pumpkin pie spice, egg, and vanilla until smooth.
- Fill the cups: Spoon the pumpkin mixture into the cinnamon roll cups.
- Bake: Bake for 15-18 minutes until golden and set.
- Serve: Cool for 5 minutes, then transfer to a wire rack. Top with icing or whipped cream before serving.
Notes
- Sprinkle with extra cinnamon sugar before baking for added flavor.
- Best served warm but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
