Get ready to fall in love with the cozy flavors of autumn! These Pumpkin Pie Cinnamon Roll Cups take the best parts of two classic treats and combine them into adorable, irresistible mini desserts. Imagine bite-sized cinnamon roll “crusts” filled with creamy, spiced pumpkin pie filling, all finished with a swirl of icing and a cloud of whipped cream. They’re easy to make, incredibly comforting, and guaranteed to be the talk of any brunch, bake sale, or Thanksgiving dessert table. If you’re looking for a simple way to impress with big flavor, Pumpkin Pie Cinnamon Roll Cups are the recipe you need.
Ingredients You’ll Need
-
Cinnamon Roll Cups:
- 1 can refrigerated cinnamon roll dough (8 count, with icing)
Pumpkin Pie Filling:
- 1 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 teaspoon vanilla extract
Additional:
- Whipped cream for topping (optional)
How to Make Pumpkin Pie Cinnamon Roll Cups
Step 1: Preheat and Prep
Begin by preheating your oven to 375°F (190°C). Grab a standard muffin tin and either lightly grease it or use nonstick spray. The muffin tin helps these Pumpkin Pie Cinnamon Roll Cups hold their adorable shape—and greasing ensures they’ll slide right out when ready to serve.
Step 2: Make the Cinnamon Roll Cups
Pop open your can of refrigerated cinnamon roll dough and separate each roll carefully. One by one, press each cinnamon roll into the bottom and up the sides of a muffin tin cavity to form a cup shape. It’s wonderfully therapeutic, and don’t worry if they aren’t perfectly neat—they will puff up into golden, rustic crusts in the oven.
Step 3: Mix the Pumpkin Pie Filling
In a medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, ground cinnamon, egg, and vanilla extract. Stir everything together until smooth and creamy. The filling should be velvety, golden, and smell like Thanksgiving in a bowl!
Step 4: Fill the Cups
Spoon the pumpkin pie filling evenly into each cinnamon roll cup, filling almost all the way to the top. The filling will puff up slightly as it bakes, so leave a tiny bit of space if you want to be extra tidy.
Step 5: Bake and Cool
Slide the muffin tin into the oven and bake for 15–18 minutes. The cinnamon roll crusts should be beautifully golden and the pumpkin filling set but still soft. Let the Pumpkin Pie Cinnamon Roll Cups cool in the pan for about 5 minutes before transferring them to a wire rack—this helps them firm up and makes removal easier.
Step 6: Add the Finishing Touches
Drizzle the warm cups with the reserved icing from the cinnamon roll package for that classic swirl. Finish with a dollop of whipped cream, and if you’re feeling fancy, a sprinkle of extra pumpkin pie spice or even chopped toasted pecans for crunch!
How to Serve Pumpkin Pie Cinnamon Roll Cups
Garnishes
A swirl of silky whipped cream on top instantly gives your Pumpkin Pie Cinnamon Roll Cups an inviting bakery look. Try a dusting of pumpkin pie spice or a drizzle of caramel sauce for an extra-special touch. If you’re a fan of crunch, a scattering of chopped pecans or walnuts can add a beautiful contrast in both color and texture.
Side Dishes
While these gems can easily steal the spotlight, they shine even brighter on a brunch buffet or dessert table. Serve with fresh fruit salad, a creamy coffee or chai latte, and maybe some crispy bacon or sausage for a sweet-and-savory breakfast or brunch spread. The warm spices pair especially well with apple slices or pears.
Creative Ways to Present
Display your Pumpkin Pie Cinnamon Roll Cups arranged in a circle on a beautiful cake stand, or nestle each one into a festive cupcake liner for individual serving. Skewer with toothpicks for an interactive dessert bar, or pack into a box with parchment for the ultimate fall-themed gift. You can even serve them warm with bowls of assorted toppings for a DIY dessert experience!
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 in the refrigerator. They’ll stay soft and delicious for up to 3 days. Just be sure to hold off on adding whipped cream until just before serving for the freshest look and taste.
Freezing
Yes, you can freeze these for future cravings! Once the cups have cooled completely, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to a month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, pop the Pumpkin Pie Cinnamon Roll Cups in the microwave for 10–15 seconds or warm them in a 300°F oven for 5–7 minutes. This brings back that bakery-fresh texture and makes the filling all warm and cozy again. Add your whipped cream (or a little more icing!) just before serving.
FAQs
Can I use homemade cinnamon roll dough instead of refrigerated?
Absolutely! If you have a favorite homemade dough, use it for an extra-special touch. Just roll, slice, and press as you would with store-bought dough—keep an eye on baking time, as homemade dough may take a few extra minutes to cook through.
What’s the best way to keep the cups from sticking to the muffin tin?
Definitely make sure to grease your muffin tin well, either with butter, oil, or nonstick spray. A light dusting of flour after greasing can add an extra layer of protection. Alternatively, using silicone muffin liners works like a dream and releases the cups easily.
Can I make Pumpkin Pie Cinnamon Roll Cups ahead of time?
Yes! You can bake them the night before and store in the refrigerator. When you’re ready to serve, give them a quick reheat and top with icing and whipped cream. They’re just as delightful the next day, and the flavors intensify overnight.
Are there gluten-free or vegan alternatives for this recipe?
You sure can adapt! Use a store-bought gluten-free cinnamon roll dough and dairy-free whipped topping for a gluten-free or vegan version. Substitute the egg for a flaxseed or chia egg, and make sure your sugars are vegan-friendly.
What other toppings work well on these cups?
Get creative! Along with whipped cream and pecans, try mini chocolate chips, a drizzle of maple syrup, or even a sprinkle of crushed graham crackers. The spice base pairs well with so many textures and flavors, so have fun customizing each cup.
Final Thoughts
Every bite of these Pumpkin Pie Cinnamon Roll Cups is like a cozy hug on a crisp fall day. Whether you’re sharing them at a special gathering or whipping up a batch for your own brunch table, they’re sure to bring smiles and happy sighs. Don’t be surprised if they become your latest seasonal tradition—invite your loved ones to join in the fun and enjoy every delicious, spiced, cinnamon-swirled 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 delightful combination of pumpkin pie and cinnamon rolls with these Pumpkin Pie Cinnamon Roll Cups. These individual treats are perfect for fall gatherings, adding a sweet and spiced touch to your dessert table.
Ingredients
Cinnamon Roll Cups:
- 1 can refrigerated cinnamon roll dough (8 count, with icing)
Pumpkin Pie Filling:
- 1 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 teaspoon vanilla extract
Additional:
- Whipped cream for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a standard muffin tin.
- Prepare Cinnamon Roll Cups: Separate the cinnamon roll dough and press each into the muffin cups to form crusts.
- Make Pumpkin Pie Filling: Combine pumpkin puree, sugars, spices, egg, and vanilla. Fill each cup with the mixture.
- Bake: Bake for 15-18 minutes until set. Cool, then drizzle with icing and top with whipped cream.
- Serve: Enjoy warm or at room temperature.
Notes
- You can add chopped pecans for extra crunch.
- Perfect for breakfast, brunch, or dessert.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 18g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
