Description
These Pumpkin Pie Cinnamon Roll Cups combine the beloved flavors of pumpkin pie with the soft, sweet layers of cinnamon rolls, creating an easy and delightful fall-inspired treat perfect for breakfast or dessert.
Ingredients
Scale
Cinnamon Roll Cups
- 1 can (8 rolls) refrigerated cinnamon rolls
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping
- Icing packet from cinnamon rolls (or 1/4 cup powdered sugar mixed with 1-2 teaspoons milk)
- Optional: Whipped cream or a sprinkle of cinnamon for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease an 8-cup muffin tin to prevent sticking.
- Form Cinnamon Roll Cups: Press each refrigerated cinnamon roll into a cup shape inside each muffin tin cavity, ensuring they are evenly spread and shaped like individual cups.
- Make the Pumpkin Filling: In a bowl, whisk together pumpkin puree, granulated sugar, pumpkin pie spice, egg, and vanilla extract until the mixture is smooth and homogeneous.
- Fill the Cup: Spoon the pumpkin mixture evenly into each cinnamon roll cup, filling them about 3/4 of the way full to allow room for expansion during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the cinnamon rolls are golden brown and the pumpkin filling is set and firm to the touch.
- Cool and Add Topping: Allow the pumpkin pie cinnamon roll cups to cool slightly to prevent melting the icing. Drizzle the icing packet contents over each warm cup. Optionally, garnish with a dollop of whipped cream or a light sprinkle of cinnamon for extra flavor and presentation.
Notes
- Use refrigerated cinnamon rolls to save time and achieve the perfect texture for cups.
- Make sure not to overfill the cups to avoid spillage during baking.
- The filling can be adjusted for sweetness or spice according to preference.
- Allow cups to cool slightly before drizzling with icing to prevent it from melting too much.
- For a dairy-free option, substitute whipped cream with coconut whipped cream and ensure icing ingredients are vegan-friendly.
