Cinnamon rolls and pumpkin pie collide in these cozy pumpkin pie cinnamon roll cups. A cinnamon roll cup filled with a sweet, creamy pumpkin filling baked perfectly. So easy and perfect for Fall!
Top with whipped cream and serve up for an unforgettable treat. These are a must for fall events when you want a treat to impress or a dessert that screams fall in each delicious bite.
This is a great dessert when you don’t know what to make. If you are craving the flavors of pumpkin pie but want a twist, try these cinnamon roll cups with pumpkin filling. Plus, they are crazy simple to make.
If you are more of an apple fan, try my apple pie cups that use cinnamon rolls as the base. They are one of our favorites as well.
What Is A Pumpkin Pie Cinnamon Roll Cup?
These cups are canned cinnamon rolls placed in a muffin cup. You push down the centers, fill them with pumpkin pie mix, and then bake them. When you bite into the cinnamon rolls, you also get pumpkin pie flavor.
Reasons To Make Pumpkin Cinnamon Roll Cups
- Easy to make, and simple pantry ingredients are used.
- These pumpkin cups are like two desserts; you get two tasty flavors in one bite-sized fall treat.
- This recipe takes just 30 minutes to make from start to finish.
- It’s great for you and your family, or you can make it and take it to parties and events or even gift it to loved ones.
Ingredients Needed
Cinnamon Rolls: You will use canned cinnamon rolls as the base. Use any brand you would like.
Pumpkin Puree: Canned pumpkin puree is the base of this dessert for the filling. Make sure it is a puree and not a canned pumpkin pie mix.
Egg: The egg is the binder and helps create that custard-like filling.
Brown Sugar Is the sweetener of the filling. It adds a light caramel-like flavor.
Pumpkin Pie Spice: This will help give the pumpkin filling that warm spice flavor you know and love.
Vanilla: A splash of vanilla will enhance all the flavors in the filling to a whole new level of yum.
Whipped Cream: This is optional but excellent for topping each cup before serving. It helps give it more of a pumpkin pie vibe.
Variations and Substitutes
Here are a few ways you can change up this recipe to change up the flavors if you feel like a change.
- You can use flavored cinnamon rolls. Depending on the time of year, they are available. This will give the dessert a twist of flavor.
- You can use crescent rolls instead of cinnamon rolls or even puff pastry. However, if you swap, the cinnamon sugar cinnamon roll flavor will be lacking.
- You can use sweet potato puree instead of pumpkin to make these into sweet potato pie cinnamon roll cups.
- Use maple extract instead of vanilla for a richer fall flavor.
- Add a bit of orange zest to the pumpkin filling for a citrus twist.
- Top with a frosting of your choice. Cream cheese, cinnamon, or even a buttercream frosting would take the cups to a new level.
Helpful Tips For Success
Make sure to use room temperature ingredients so it mixes up together better.
Grease your muffin tin before you place cinnamon rolls in each cup. That way, you can easily remove them without getting stuck.
Press down the centers, creating a well for the pumpkin filling. Otherwise, it will not hold the pumpkin pie filling and overflow.
Make sure the cinnamon rolls and pumpkin mixture bake all the way through. Then, allow them to cool, which helps increase the pumpkin filling.
Storing Leftovers
Any leftover cups should be stored in the fridge in an airtight container for up to 3 days. Then, eat straight from the fridge!
You can also freeze the cups for up to 2 months. The night before, thaw them in the fridge.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! If you want to use fresh pumpkin puree, go ahead and do so. Just make sure to drain off any excess water if it is watery. It will work just the same!
Can I make this recipe dairy-free or vegan?
Yes, you are more than welcome to substitute dairy-free ingredients. You can use a flax egg to do so.
Can I reduce the sugar in this recipe?
Yes, you can use reduced sugar if you prefer. Just half the sugar in the recipe if you would like less. Or swap with a sugar alternative.
More Fall Desserts
Pumpkin Pie Cinnamon Roll Cups
Ingredients
- 12 refrigerated cinnamon rolls
- 1 ½ cup pumpkin puree
- 1 egg beaten
- ½ cup brown sugar
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Whipped cream for garnish
Instructions
- Preheat oven to 350F and grease a muffin baking tray.
- Unroll your cinnamon rolls from the cans and reserve the icing packets.
- Press a cinnamon roll into the bottom of each muffin cup, spreading up the sides as well.
- Mix remaining ingredients together in a small mixing bowl until combined.
- Scoop a tablespoon of pumpkin pie filling into each cinnamon roll cup.
- Bake for 18 minutes, or until the pumpkin pie filling is cooked through and cinnamon roll cups are golden brown.
- Allow the pumpkin cups to cool slightly before drizzling the reserved icing over the top or garnishing with a dollop of whipped cream. Serve, enjoy!
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