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
Scale
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
