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
Scale
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
