There’s nothing quite like the flavors of fall. Cinnamon, pumpkin spice, and all things cozy take over my kitchen this time of year, and I’m not complaining.
These Pumpkin Cinnamon Roll Cups are my latest obsession—they’re so easy to make, and they bring together the best parts of a cinnamon roll and pumpkin pie in a couple delicious delicious bites.
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Whether you’re hosting brunch, looking for a fun dessert to serve at a fall gathering, or just want a sweet treat for a cozy morning at home, these cups are perfect. With only a handful of ingredients, you can whip them up in no time, and I promise they’ll be a hit.
How to Make Pumpkin Cinnamon Roll Cups
Ingredients:
- 1 can Pumpkin Cinnamon Rolls
- 15oz can Pumpkin Pie Filling
- Cooking spray
- 1/4 cup Milk
- 1 tablespoon Pumpkin Spice
- Icing (from the cinnamon roll can) – If you want more icing, pick up a tube in the baking section of the store.
You probably already have most of these ingredients in your pantry—perfect for those last-minute cravings.
Directions (scroll down for a printable version)
Step 1: Prep Your Oven and muffin tin
Start by preheating your oven to 350°F. While it’s heating up, give your muffin pan a quick spray with cooking spray to prevent any sticking.
Step 2: Shape the Cinnamon Roll Cups
Take each cinnamon roll and flatten it out as much as you can. I just use my hands, but you can use a spatula or dough press tool if you want a little help. Press each flattened roll into the muffin pan, shaping it into a cup.
Step 3: Bake the Cinnamon Roll Cups
Pop the pan into the oven and bake for about 8 minutes. Don’t worry if they puff up a little too much—I’ll show you how to fix that.
Step 4: Prepare the Pumpkin Filling
While the cinnamon rolls are baking, it’s time to mix up the filling. In a bowl, combine the pumpkin pie filling, milk, and pumpkin spice. Stir until it’s smooth and smells like fall in a bowl.
Step 5: Fix the Cups
Once the cinnamon rolls are done, take them out of the oven. If any of them have lost their cup shape (it happens), just grab a shot glass or use the back of a spoon and press it down in the center to reshape them into cups.
Step 6: Fill and Bake Again
Spoon the pumpkin mixture into each cinnamon roll cup. Return the pan to the oven and bake for another 3-5 minutes, until the filling is set and the cups are golden brown.
Step 7: Drizzle with Icing
While they’re still warm, drizzle the icing that came with the cinnamon rolls over the top of each cup. Serve them right away, because they’re absolutely heavenly while warm.
Cinnamon Roll Variations
One of the best parts about this recipe is how easy it is to customize! Here are a few variations you can try:
Cream Cheese Filling: Replace the pumpkin pie filling with a mixture of softened cream cheese, powdered sugar, and a splash of vanilla. It’ll taste like a mini cheesecake inside a cinnamon roll cup!
Apple Cinnamon Cups: Swap out the pumpkin pie filling for apple pie filling. Sprinkle a little extra cinnamon on top for an even cozier fall flavor.
Pecan Topping: Add a crunchy twist by topping the cups with chopped pecans before drizzling the icing. You could even use maple syrup instead of icing for a decadent, maple-pecan version!
Chocolate Lovers: Mix in a tablespoon of chocolate chips into the pumpkin filling for a chocolate-pumpkin flavor combo that’s truly indulgent.
Mini Pumpkin Pies: Use regular cinnamon rolls instead of pumpkin-flavored ones and stick to the original pumpkin pie filling for a dessert that mimics mini pumpkin pies.
Feel free to get creative and make this recipe your own. Whatever twist you try, these cinnamon roll cups are always a hit.
How to Store Pumpkin Cinnamon Roll Cups
If you have any leftovers (though it’s unlikely), here’s how to store them:
- Room Temperature: These are best enjoyed fresh, but they can be kept at room temperature for up to 2 days. Just store them in an airtight container to keep them from drying out.
- Refrigerator: For longer storage, place the cinnamon roll cups in the fridge in an airtight container. They’ll last up to 5 days this way.
- Freezer: You can also freeze these cups. Just make sure to wrap them individually in plastic wrap and then place them in a freezer-safe container or bag. They’ll last for up to 3 months. To enjoy, just thaw in the fridge overnight and warm them up in the microwave or toaster oven before serving.
When reheating, pop them in the microwave for about 15-20 seconds to warm them through. Drizzle a little extra icing or even caramel sauce on top for an extra special touch.
Recommended Tools & Ingredients
If you want to make this recipe even easier (and who doesn’t?), here are a few tools and ingredients I recommend. They’ll save you time and make the whole process a breeze.
- Non-Stick Jumbo Muffin Pan – This non-stick jumbo muffin pan is a must for perfectly shaped cups. It’s a great weight and everything bakes so evenly.
- Pumpkin Pie Filling – You can’t go wrong with this brand of pumpkin pie filling—it’s creamy and full of flavor.
- Pumpkin Spice Blend – A good pumpkin spice mix is essential for that classic fall flavor.
Other Tasty Fall Flavor Recipes
- Pumpkin Spice Margarita
- Pumpkin Bread Pudding with Caramel Sauce
- Apple Butternut Squash Casserole (pictured above)
- Pumpkin Spice Cookies with Cream Cheese Frosting
- Apple Pie Hot Toddy
I hope you enjoy making these Pumpkin Cinnamon Roll Cups as much as I do. They’re a fun, simple way to bring the cozy vibes of fall into your kitchen.
Pumpkin Cinnamon Roll Cups
An easy to make twist on the oh so popular Pumpkin Cinnamon Rolls.
Ingredients
- 1 Can Pumpkin Cinnamon Rolls
- 15oz Can Pumpkin Pie Filling
- Cooking Spray
- 1/4 Cup Milk
- 1 Tablespoon Pumpkin Spice
- Icing
Instructions
- Pre-heat oven to 350 degrees.
- Open your can of cinnamon rolls and separate them. Take a cinnamon roll and flatten it as much as you can. Then place it into a muffin pan, shaping into a cup.
- Bake for 8 minutes.
- While baking, mix the pumpkin filling, milk & pumpkin spice together.
- Remove cinnamon rolls from oven. If any of your cups have lost their cup shape, use a shot glass or the back of a spoon to reshape them into cups.
- Add a dollop or two of pumpkin pie filling into each cinnamon roll cup.
- Bake for an additional 3-5 minutes.
- Remove from oven and add icing.
- Serve while warm & enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 210mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 2g
Nutritional information is provided as a courtesy, and may not be accurate.