Spiced Pumpkin Pie Cinnamon Roll Cups: A Dreamy Fall Recipe

Warm, gooey pumpkin pie cinnamon roll cups dance with autumn’s most comforting flavors.

This delectable dessert blends the classic charm of cinnamon rolls with rich pumpkin pie essence.

Soft, swirled dough cradles a creamy pumpkin filling that melts in your mouth.

Sweet spices weave through each bite, creating a sensational treat that whispers of cozy evenings.

Buttery layers unfold like a delicious story, promising pure indulgence.

Baked to golden perfection, these cups transform a traditional recipe into something magical.

You’ll want to savor every single crumb of this irresistible seasonal delight.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15-18 minutes

Total Time: 33 minutes

Calories: 170 kcal

Servings: 8

Pumpkin Pie Cinnamon Roll Cup Ingredient List

• Cinnamon Rolls: Provides soft, pillowy foundation with sweet swirl, choose pre-made tube for quick assembly.
• Non-Stick Cooking Spray: Ensures easy release and prevents sticking, opt for neutral flavor spray.
• Muffin Tin Liners: Creates clean edges and simple removal, select paper or silicone options.

• Canned Pumpkin Puree: Delivers authentic autumn flavor, select 100% pure pumpkin without added spices.
• Heavy Cream: Adds rich, creamy texture and smoothness, use full-fat version for best consistency.
• Brown Sugar: Introduces deep caramel undertones, choose dark brown sugar for more intense flavor.
• Pumpkin Pie Spice: Blends warm seasonal aromatics, can substitute with individual spices if needed.
• Vanilla Extract: Enhances overall sweetness and depth, use pure extract for best results.
• Salt: Balances and amplifies other flavor profiles, use fine sea salt for even distribution.

• Cinnamon Roll Icing: Provides sweet drizzle and decorative finish, comes included with pre-made rolls.
• Whipped Cream (Optional): Adds light, airy complement to rich dessert, freshly whipped preferred.

Tools for Assembling Pumpkin Pie Cinnamon Roll Cups

• Muffin Tin: Essential for creating individual pumpkin pie cinnamon roll cups with perfect shape and portion.
• Mixing Bowl: Needed to whisk and combine the pumpkin pie filling ingredients smoothly.
• Whisk: Perfect for blending the pumpkin filling ingredients without lumps.
• Non-stick Cooking Spray or Muffin Liners: Helps prevent sticking and makes cleanup easier.
• Measuring Cups and Spoons: Important for accurately measuring ingredients like heavy cream and spices.
• Spoon: Useful for evenly distributing the pumpkin filling into muffin cups.

Bake Pumpkin Cinnamon Roll Cups to Golden Swirls

• Warm Up the Oven and Get Ready

Crank up your oven to 375F. Grab a muffin tin and give it a quick spray with non-stick cooking spray. Snag those cinnamon rolls and keep the icing to the side for later. Slice each roll in half and nestle them into the muffin cups, pressing down gently to create a cozy base.

• Whip Up the Pumpkin

In a bowl, blend canned pumpkin, heavy cream, brown sugar, pumpkin pie spice, vanilla, and a pinch of salt. Stir until the mixture looks silky smooth and perfectly combined.

• Fill and Layer

Dollop the pumpkin mixture over each cinnamon roll base. Make sure to leave a little breathing room at the top for the topping.

• Bake to Golden Perfection

Pop the tin in the oven and bake for 20-25 minutes. Watch for golden-brown cinnamon rolls and a set pumpkin filling. Keep an eye out to avoid any burnt edges.

• Drizzle and Finish

Pull the cups out and let them cool slightly. Grab that saved icing and drizzle it generously over each cup for an extra sweet touch.

• Serve and Devour

Plate up these delightful treats while they’re warm. Add a dollop of whipped cream if you’re feeling extra indulgent. Enjoy every single bite of this cinnamon-spiced wonder!

Tips for Pumpkin Flavor in Every Cinnamon Layer

• Soft, crispy edges come from using a non-stick muffin tin or generously spraying with cooking spray.
• Prepare the filling and cut cinnamon rolls the night before, refrigerate overnight, and bake fresh in the morning for a quick breakfast treat.
• Swap heavy cream with coconut milk or almond milk for a lactose-free version that maintains the creamy texture and rich flavor.
• Use gluten-free cinnamon rolls and ensure all ingredients are certified gluten-free to make this recipe safe for those with gluten sensitivities.
• Use a mini muffin tin to create bite-sized versions perfect for parties, potlucks, or portion-controlled desserts that are just as delicious.

Serve These Cups for Brunch or Fall Desserts

• Cozy Brunch Companion: Pair these delightful cups with a steaming mug of pumpkin spice latte or hot apple cider for a perfect autumn morning treat.
• Dessert Delight: Serve as a sweet ending to your holiday meal, topped with a scoop of vanilla bean ice cream for extra indulgence.
• Coffee Klatch Centerpiece: Arrange on a festive platter for a stunning addition to your afternoon tea or weekend gathering with friends, making them the star of your dessert spread.
• Breakfast Surprise: Create a special weekend breakfast experience by presenting these cups alongside crispy bacon and fresh fruit for a balanced and memorable morning meal.

Keep Roll Cups Fresh and Ready to Reheat

• Store leftover Pumpkin Pie Cinnamon Roll Cups in an airtight container inside the refrigerator for up to 3-4 days. Seal them carefully to maintain their delightful texture and prevent moisture absorption.
• Prepare the filling and cut cinnamon rolls the night before, storing separately in the refrigerator. Assemble and bake fresh in the morning for a hassle-free breakfast treat that tastes like it was just made.
• Wrap individual cups tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm slightly in the microwave before serving to restore their soft, gooey texture.
• Always serve these cups slightly warm for the best flavor and texture. If refrigerated, reheat in the microwave for 15-20 seconds or in a preheated oven at 300F for 5 minutes to revive their fresh-baked appeal.

FAQs

• Can I use homemade cinnamon rolls instead of store-bought?

Yes, you can! Homemade cinnamon rolls work perfectly. Just ensure they’re pre-baked and sliced, so they hold the pumpkin filling well.

• Is it possible to make this recipe gluten-free?

Absolutely! Use gluten-free cinnamon rolls and ensure all other ingredients like pumpkin puree and spices are certified gluten-free.

• How can I prevent the pumpkin filling from being too runny?

Use full-fat heavy cream and make sure to whisk the filling thoroughly. Don’t overfill the cups, and bake until the filling is set and slightly firm.

• Can I prepare these ahead of time?

You can prepare the pumpkin filling and cut the cinnamon rolls a day in advance. Assemble and bake just before serving for the best texture and freshness.

Irresistible Pumpkin Pie Cinnamon Roll Cups

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

• Total Time: 35 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Irresistible Pumpkin Pie Cinnamon Roll Cups blend autumn’s warmest flavors into a single handheld dessert. Sweet cinnamon swirls and creamy pumpkin filling create a delightful treat you’ll crave all season long.

---

Ingredients

Scale 1x2x3x

• 1 can (8 count) refrigerated cinnamon rolls with icing
• ½ cup (120 ml) pumpkin puree
• 1 large egg
• ¼ cup (50 g) granulated sugar
• 1 tsp pumpkin pie spice
• 1 tsp cornstarch

Cook Mode Prevent your screen from going dark

---

Instructions

1. Muffin Tin Preparation: Thoroughly coat each cavity with non-stick spray to guarantee effortless release of the finished treats.
2. Cinnamon Roll Modification: Separate rolls from packaging and slice horizontally, creating compact bases for pumpkin filling, reserving icing for later use.
3. Filling Creation: Whisk pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, vanilla extract, and salt in a mixing bowl until achieving a silky-smooth consistency without any lumps.
4. Assembly: Press cinnamon roll halves into prepared muffin cups, forming a delicate base, then carefully pour pumpkin mixture into each cup, filling approximately three-quarters full to prevent potential overflow.
5. Baking Process: Position muffin tin in a preheated oven at 375F (190C), baking for 20-25 minutes until edges transform to a golden hue and filling sets firmly, monitoring closely to avoid over-browning.
6. Finishing Touches: After removing from oven, allow cups to cool momentarily, then generously drizzle reserved cinnamon roll icing over each treat, creating a lustrous glaze.
7. Serving Suggestion: Optionally crown with a delicate dollop of whipped cream for an extra luxurious presentation, serving while still warm for maximum enjoyment.

Notes

• Prevent Sticking Strategically: Use a non-stick spray with precision, ensuring complete coverage of muffin tin cavities to guarantee easy removal of delicate cups.
• Slice Rolls Uniformly: Cut cinnamon rolls horizontally with a sharp knife, maintaining equal thickness to create consistent base and even baking.
• Control Filling Level: Fill muffin cups only three-quarters full to prevent messy overflow and achieve professional-looking presentation during baking.
• Manage Oven Temperature: Watch closely during final baking minutes, as golden edges indicate perfect doneness while preventing potential burning or drying out.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 160
• Sugar: 7 g
• Sodium: 320 mg
• Fat: 6 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg