Home Recipes Categories About
Home Recipes Categories About


Pumpkin Pie Cinnamon Roll Cups

Mini cinnamon roll cups filled with a creamy, spiced pumpkin pie filling—perfect for a cozy fall dessert.

Print Recipe Pin Recipe Send Recipe Jump To Recipe
Pumpkin Pie Cinnamon Roll Cups - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Pro Tips for the Best Pumpkin Pie Cinnamon Roll Cups

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Dough:
Press cinnamon roll dough into a muffin tin to form cup shapes.
Mix the Pumpkin Filling:
Combine pumpkin puree, spices, sugar, egg, cream, and vanilla in a bowl.
Fill and Bake:
Spoon filling into the dough cups and bake until golden.
Pumpkin Pie Cinnamon Roll Cups - secondary view

How to Make Pumpkin Pie Cinnamon Roll Cups

Prepare the Dough
Press cinnamon roll dough into a muffin tin to form cup shapes.
Mix the Pumpkin Filling
Combine pumpkin puree, spices, sugar, egg, cream, and vanilla in a bowl.
Fill and Bake
Spoon filling into the dough cups and bake until golden.
Pro Tips for the Best Pumpkin Pie Cinnamon Roll Cups
Use crescent roll dough instead of cinnamon rolls for a flakier texture.
Substitute brown sugar with maple syrup for a richer flavor.
Top with chopped pecans or walnuts before baking for added crunch.
Pumpkin Pie Cinnamon Roll Cups - tertiary view

Pumpkin Pie Cinnamon Roll Cups

Mini cinnamon roll cups filled with a creamy, spiced pumpkin pie filling—perfect for a cozy fall dessert.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
Chef
JUE
Category
Dessert
Difficulty
Easy
Cuisine
American
Yield
12 mini cups
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
1 can (12 oz) refrigerated cinnamon roll dough (with icing)
02
1 cup pumpkin puree (not pumpkin pie filling)
03
1/4 cup brown sugar
04
1 teaspoon pumpkin pie spice
05
1/2 teaspoon cinnamon
06
1/2 teaspoon vanilla extract
07
1 large egg
08
1/4 cup heavy cream (or milk)
09
A pinch of salt
10
Whipped cream or powdered sugar (for topping, optional)

Instructions

01
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
02
Separate the cinnamon rolls and press each one into a muffin cup, shaping them into a cup.
03
In a bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, egg, heavy cream, and salt until smooth.
04
Spoon about 1-2 tablespoons of pumpkin mixture into each cinnamon roll cup.
05
Bake for 13-15 minutes, or until the edges are golden brown and the filling is set.
06
Allow to cool slightly, then drizzle with the included icing or dust with powdered sugar.
07
Top with whipped cream if desired, and serve warm.