Description
These delightful Pumpkin Pie Cinnamon Roll Cups combine the warm, spiced flavors of pumpkin pie with the sweet, gooey goodness of cinnamon rolls. Perfect for breakfast or dessert, they offer a convenient, handheld treat that’s ideal for fall gatherings.
Ingredients
Units
Scale
- 1 can (8 count) refrigerated cinnamon rolls with icing
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon cornstarch
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare the Muffin Tin:
- Preheat your oven to 350°F (175°C).
- Spray 8 cups of a standard muffin tin with nonstick cooking spray.
- Flatten the Cinnamon Rolls:
- Open the can of cinnamon rolls and set the icing aside.
- Flatten each cinnamon roll with the palm of your hand to create a disc large enough to line the bottom and sides of a muffin cup.
- Form the Cups:
- Press each flattened cinnamon roll into a prepared muffin cup, ensuring it covers the bottom and sides to form a cup shape.
- Make the Pumpkin Filling:
- In a medium bowl, whisk together the pumpkin puree, sugar, egg, cornstarch, and pumpkin pie spice until smooth and well combined.
- Fill the Cups:
- Spoon the pumpkin mixture evenly into each cinnamon roll cup, filling them almost to the top.
- Bake:
- Bake in the preheated oven for 15-18 minutes, or until the cinnamon rolls are golden brown and the pumpkin filling is set.
- Cool and Glaze:
- Remove the muffin tin from the oven and let the cups cool for about 5 minutes.
- Drizzle the reserved icing over the top of each cup while they are still warm.
- Serve:
- Carefully remove the cups from the muffin tin and serve warm.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.
- Variations: For added texture, sprinkle chopped pecans or walnuts over the pumpkin filling before baking.
- Serving Suggestion: Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.