Description
Pumpkin Pie Cinnamon Roll Cups combine soft, sweet cinnamon rolls with a creamy, spiced pumpkin pie filling. This easy fall dessert is ready in about 30 minutes and is perfect for Thanksgiving, holiday gatherings, or whenever you crave a cozy pumpkin treat.
Ingredients
- 12 refrigerated cinnamon rolls
- 1½ cups pumpkin puree
- 1 egg, beaten
- ½ cup brown sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Whipped cream, for garnish
- Reserved cinnamon roll icing packets
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin pan.
- Remove the cinnamon rolls from their packaging and reserve the icing packets.
- Press one cinnamon roll into each muffin cup, covering the bottom and pressing the dough up the sides to create a small cup.
- In a mixing bowl, combine the pumpkin puree, beaten egg, brown sugar, pumpkin pie spice, and vanilla extract.
- Mix until the pumpkin filling is smooth and all the ingredients are well combined.
- Spoon approximately 1 tablespoon of pumpkin filling into each cinnamon roll cup, taking care not to overfill.
- Bake for approximately 18–20 minutes, or until the cinnamon rolls are golden brown and the pumpkin filling is set.
- Remove the pan from the oven and allow the cups to cool slightly before carefully removing them.
- Drizzle the reserved cinnamon roll icing over the cups or add a dollop of whipped cream.
- Serve warm and enjoy your delicious pumpkin pie cinnamon roll dessert.
Notes
- Serve warm: These cups taste wonderful fresh from the oven when the cinnamon roll dough is soft and the pumpkin filling is creamy.
- Add toppings: Finish with whipped cream, a sprinkle of cinnamon, chopped pecans, or caramel sauce.
- Holiday presentation: Arrange the cups on a dessert platter for Thanksgiving, Halloween parties, or autumn gatherings.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Warm individual cups in the microwave for about 10–20 seconds, checking that they are heated through.
- Make ahead: Prepare the pumpkin filling in advance and refrigerate it in a covered container. Assemble and bake the cups when ready.
- Freezing: Freeze cooled, unglazed cups in a freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator and reheat before serving.
- Prevent sticking: Grease the muffin pan thoroughly, including the sides of each cup, to make removal easier.
- Avoid overfilling: A tablespoon of filling per cup helps leave room for the pumpkin mixture to set as it bakes.