Pumpkin Pie Cinnamon Roll Cups Recipe
If there’s one treat you’ll want on repeat all autumn long, it’s Pumpkin Pie Cinnamon Roll Cups. Imagine the best of a gooey cinnamon roll and the creamy, spiced filling of pumpkin pie, all wrapped into a fun, handheld dessert. These adorable cups come together in under half an hour and captivate with their luscious aroma, tender texture, and sweet pumpkin flavor, perfect for both busy mornings and festive holiday brunches.
Ingredients You’ll Need
-
Cinnamon Roll Cups:
- 1 can (8-count) refrigerated cinnamon rolls with icing
Pumpkin Filling:
- 3/4 cup canned pumpkin purée
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 egg
- 1/2 teaspoon vanilla extract
Topping:
- Whipped cream or icing for topping (optional)
How to Make Pumpkin Pie Cinnamon Roll Cups
Step 1: Prepare the Muffin Tin and Preheat
To kick things off, preheat your oven to 375°F. Lightly grease a standard muffin tin so the cinnamon roll cups slip out smoothly once baked. A quick spritz with nonstick spray or a swipe with melted butter does the trick.
Step 2: Shape the Cinnamon Rolls Into Cups
Pop open that can of refrigerated cinnamon rolls (always a thrill!) and separate them into eight rounds. Gently flatten each one with your hands or a rolling pin, just until they’re wide enough to nestle into the muffin cups. Press each disc into the bottom and up the sides, forming little pie crusts ready to be filled.
Step 3: Mix Up the Pumpkin Pie Filling
In a medium bowl, whisk together the pumpkin purée, brown sugar, pumpkin pie spice, egg, and vanilla extract until the mixture is smooth and evenly combined. This luscious filling is what makes Pumpkin Pie Cinnamon Roll Cups so irresistible—sweet, creamy, and full of autumn spices.
Step 4: Fill and Bake
Spoon the pumpkin pie mixture into each cinnamon roll cup, filling them about three-quarters full. Don’t overfill—you want just enough to get a generous bite of pumpkin-y goodness in every cup. Slide the tray into your preheated oven and bake for 14 to 17 minutes, until the edges are perfectly golden and the pumpkin centers are set but still a touch soft.
Step 5: Cool and Top
Let the cups cool in the pan for 5 to 10 minutes (this helps them firm up for easier removal). Gently twist or lift each one out and set on a rack. Now it’s time for the finishing touch—drizzle with the included icing or crown each cup with a billowy swirl of whipped cream before serving.
How to Serve Pumpkin Pie Cinnamon Roll Cups
Garnishes
Play up flavor and flair by topping your Pumpkin Pie Cinnamon Roll Cups with a swirl of whipped cream or that irresistible gooey icing from the cinnamon roll package. For added texture, sprinkle on a handful of chopped toasted pecans or a dash of cinnamon. Edible gold dust or maple syrup can lend a special touch for holiday gatherings!
Side Dishes
These cups are sweet perfection on their own, but balance them with a bowl of fresh-cut fruit or a tangy Greek yogurt parfait for brunch. Coffee, chai, or apple cider are dazzling drink pairings. If you’re serving these for dessert, a small scoop of vanilla ice cream tucked alongside is pure bliss.
Creative Ways to Present
For parties, arrange Pumpkin Pie Cinnamon Roll Cups on a cake stand or tiered tray—they look gorgeous and tempt every guest. You can nestle each cup in a decorative cupcake liner for an extra pop of color. Feeling festive? Tuck a cinnamon stick or candy pumpkin into the cream for a playful touch the kids will love.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if) you end up with leftovers, store them in an airtight container in the fridge. They’ll stay moist and delicious for up to three days, making Pumpkin Pie Cinnamon Roll Cups a tempting grab-and-go snack during the week.
Freezing
You can absolutely freeze these cups! Place the fully cooled Pumpkin Pie Cinnamon Roll Cups in a single layer in a freezer-safe container and cover tightly. They hold well for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring back that just-baked magic, warm Pumpkin Pie Cinnamon Roll Cups in a 300°F oven for 5-8 minutes or zap in the microwave for 15-20 seconds until heated through. If topping with whipped cream, add it after reheating for optimal fluffiness.
FAQs
Can I make these Pumpkin Pie Cinnamon Roll Cups ahead of time?
Yes! You can prepare and bake them a day ahead, then reheat just before serving. This makes them a dream for holiday prep or brunches when you want something special without last-minute fuss.
Can I use homemade cinnamon roll dough?
Definitely. If you love baking from scratch, swap in your favorite homemade cinnamon roll dough—just make sure to slice and shape it as directed for cups. The store-bought variety is quick, but homemade adds that extra personal touch.
Is there a substitute for pumpkin pie spice?
If you’re out, mix together 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of ground ginger and cloves. This blend will mimic the warm spiciness that makes Pumpkin Pie Cinnamon Roll Cups so craveable.
Can I add nuts or chocolate chips?
Absolutely! Finely chopped pecans, walnuts, or mini chocolate chips can be sprinkled atop the filling before baking for extra crunch or a hint of chocolate. It’s a fun way to customize each batch.
Are these cups good for kids?
Kids adore the hand-held size and sweet, spiced filling—they’re a fantastic little treat for after school, fall parties, or a Thanksgiving baking project with young helpers.
Final Thoughts
If you’re after a dessert or brunch treat that’s simple, joyful, and packed with fall spirit, these Pumpkin Pie Cinnamon Roll Cups are sure to win hearts. Give them a try next time you’re craving comfort and a taste of the season—you just might find a new family favorite!
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Pumpkin Pie Cinnamon Roll Cups Recipe
- Total Time: 25 minutes
- Yield: 8 cups 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of pumpkin pie and cinnamon rolls with these Pumpkin Pie Cinnamon Roll Cups. Perfect for fall gatherings or a special treat any time of year!
Ingredients
Cinnamon Roll Cups:
- 1 can (8-count) refrigerated cinnamon rolls with icing
Pumpkin Filling:
- 3/4 cup canned pumpkin purée
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 egg
- 1/2 teaspoon vanilla extract
Topping:
- Whipped cream or icing for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and lightly grease a muffin tin. Separate the cinnamon rolls and flatten into discs. Press into the muffin cups.
- Mix Filling: Combine pumpkin purée, brown sugar, pumpkin pie spice, egg, and vanilla until smooth.
- Fill Cups: Spoon pumpkin mixture into cinnamon roll cups, bake for 14–17 minutes until set.
- Finish and Serve: Cool for 5–10 minutes, remove from pan, and drizzle with icing or top with whipped cream.
Notes
- You can make these ahead and reheat. Add chopped pecans for extra crunch. Perfect for holiday brunches or fall treats!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 18g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
