Feastical

Your New Favorite Fall Treat is Here!

Hey friends, Beau here! Can we talk about that magical moment when you can’t decide if you want brunch or dessert? You’re standing there, spatula in hand, torn between the cozy, spiced warmth of a pumpkin pie and the sweet, swirly comfort of a fresh-baked cinnamon roll. Well, what if I told you that you don’t have to choose? What if I told you we could smash these two icons together into one incredible, bite-sized masterpiece?

Welcome to the world of Cinnamon Roll Pumpkin Pie Cups. These little guys are the definition of a happy accident waiting to happen in your kitchen. Imagine this: a soft, buttery cinnamon roll pressed into a mini pie crust, filled to the brim with a velvety, spiced pumpkin custard, and topped with a luxurious swirl of cream cheese frosting. They’re individual servings of pure joy, perfect for a festive breakfast spread, a holiday potluck showstopper, or just a Tuesday night when you deserve something special.

The best part? They are unbelievably simple. We’re using a brilliant shortcut—refrigerated cinnamon rolls—to create a crust that’s already packed with flavor. No fussing with pie dough, no worrying about a soggy bottom. Just straightforward, feel-good baking that delivers maximum flavor with minimal stress. So, preheat that oven, grab your favorite mug of coffee, and let’s create some kitchen magic that’s about to make your entire house smell like a fall paradise.

A Match Made in Brunch Heaven

This recipe takes me right back to my first Thanksgiving hosting gig. I was determined to impress, but my grand plans for a from-scratch, lattice-topped pumpkin pie were… well, let’s just say the lattice looked more like abstract art. In a panic, I glanced at the cinnamon rolls I’d bought for the next morning’s breakfast. A crazy idea sparked.

I pressed those cinnamon rolls into a muffin tin, whipped up my pumpkin pie filling, and crossed my fingers. Twenty minutes later, I pulled out these puffy, golden, fragrant little cups. They were a total hit! My aunt, who usually just nibbles at dessert, ate two. That’s when I knew I was onto something. It was a reminder that the best recipes aren’t always the most complicated ones; they’re the ones that bring a smile to people’s faces and solve a little problem with a lot of creativity. These pie cups are my go-to for that exact reason—they’re fun, forgiving, and forever linked to a happy, slightly chaotic kitchen memory.

Gathering Your Kitchen Crew: The Ingredients

Here’s the dream team! The beauty of this list is its simplicity. Let’s break it down so you know exactly why each ingredient is a star player.

• 1 can refrigerated cinnamon rolls (8-count): This is our secret weapon! I usually grab the classic brand, but any will work. Chef’s Insight: Don’t unroll them yet! We’re using the whole roll as our dough. The cinnamon swirl already baked in gives our “crust” an incredible flavor head start.
• 1 cup pumpkin purée: Make sure you’re grabbing 100% pure pumpkin purée, not pumpkin pie filling, which has sugar and spices already added. We want to control those flavors ourselves! Substitution Tip: If you’re feeling adventurous, homemade roasted pumpkin purée adds a deep, caramelized flavor.
• ¼ cup brown sugar: Brown sugar is my go-to here for its rich molasses notes that pair perfectly with pumpkin and cinnamon. Substitution Tip: You can use dark brown sugar for an even deeper flavor, or coconut sugar for a less refined option.
• 1 large egg: This is the binding agent that sets our pumpkin filling into a custardy, pie-like texture. Make sure it’s at room temperature for smoother mixing.
• ½ tsp cinnamon + ¼ tsp nutmeg: The dynamic duo of fall spices! Chef’s Insight: For a next-level spice blend, try adding a pinch of ginger, cloves, or even a dash of cardamom. Freshly grated nutmeg makes a world of difference if you have it!
• ¼ tsp vanilla extract: A splash of vanilla enhances all the other sweet and spicy flavors. Use the real stuff—it matters!
• Pinch of salt: Never skip the salt! It balances the sweetness and makes every other ingredient pop.
• ½ cup cream cheese frosting: The icing that comes with the cinnamon rolls is perfect. Chef’s Insight: If you’re feeling fancy, whip up a quick homemade version with 4 oz softened cream cheese, 2 tbsp softened butter, ½ cup powdered sugar, and a splash of vanilla. It’s unbeatable!

Let’s Get Baking: The Step-by-Step Fun

Ready to see this magic happen? Follow these steps, and you’ll be a pie cup pro in no time. I’ve packed in my favorite chef hacks to make sure your results are perfect.

1. Preheat and Prep: Fire up your oven to 350°F (175°C). Now, grab a standard 12-cup muffin tin and give it a good spray with non-stick cooking spray. Chef’s Hack: Even if your tin is non-stick, a quick spray ensures those golden cups pop out effortlessly after baking. Trust me on this one!
2. Create the Crust: Open that can of cinnamon rolls (the best sound in the world, right?). You’ll have 8 rolls. Place one roll into each of the 8 greased muffin cups. Now, using your fingers or the back of a small spoon, press the dough down into the bottom and up the sides of each cup to form a little bowl. Chef’s Hack: If the dough is sticky, lightly wet your fingertips—it’ll prevent sticking and make shaping a breeze. Don’t worry about it being perfect; rustic is charming!
3. Whisk the Filling: In a medium bowl, combine the pumpkin purée, brown sugar, egg, cinnamon, nutmeg, vanilla, and that all-important pinch of salt. Whisk it all together until it’s completely smooth and beautifully homogenous. Chef’s Tip: No need for a mixer here! A good old-fashioned whisk and a little elbow grease will do the trick perfectly. You’re looking for a silky, lump-free mixture.
4. Fill ‘Em Up: Now, carefully spoon the pumpkin filling into each cinnamon roll crust. I like to use a tablespoon cookie scoop for less mess, but a regular spoon works great. Fill them almost to the top, leaving just a tiny lip so the filling doesn’t overflow. You should use about 2 tablespoons of filling per cup.
5. Bake to Perfection: Slide the muffin tin into your preheated oven and bake for 15-18 minutes. You’ll know they’re done when the cinnamon roll edges are a deep golden brown and the pumpkin filling is set. It might puff up a little, and that’s a good sign! Chef’s Hack: To test for doneness, give the tin a gentle jiggle. The center of the filling should have just the slightest wobble—it will continue to set as it cools.
6. The All-Important Cool Down: This is the hardest part: patience! Remove the tin from the oven and let the pie cups cool in the pan for at least 5 minutes. Then, gently run a butter knife around the edges of each cup to loosen them and carefully transfer them to a wire rack to cool completely. Why? If you frost them while they’re hot, the frosting will melt into a puddle (which is still tasty, but not as pretty!).
7. The Grand Finale: Frosting! Once the cups are completely cool, it’s time for the frosting. You can spoon it on, drizzle it from a fork, or for a real pro look, pop the frosting into a small zip-top bag, snip off a corner, and pipe a beautiful swirl on top. Divine!

How to Serve These Little Beauties

Presentation is part of the fun! These pie cups are incredibly versatile. For a casual brunch, I love stacking them on a rustic wooden board or a simple platter. They’re self-contained, so no plates or forks are strictly necessary—perfect for grabbing and going.

If you’re serving them as a dessert, place each one on a small dessert plate alongside a cup of strong coffee or a glass of cold milk. For a truly decadent touch, add a tiny dollop of whipped cream and a light dusting of cinnamon right on top of the frosting. The contrast of temperatures and textures is just wonderful.

Mix It Up! Creative Twists on the Classic

Once you’ve mastered the basic recipe, the sky’s the limit! Here are a few of my favorite ways to play with this concept:

• The Pecan Pie Upgrade: Before adding the pumpkin filling, sprinkle a few pecan halves into the bottom of each cinnamon roll crust. After baking, top with a drizzle of caramel sauce along with the frosting.
• Chocolate Swirl Delight: Are you a chocolate and pumpkin fan? Me too! Fold ¼ cup of mini chocolate chips into the pumpkin filling before spooning it into the cups. The melted chocolate pockets are a dream.
• Gluten-Free & Dairy-Swap Friendly: Many brands now offer gluten-free refrigerated cinnamon rolls. Use those, and ensure your frosting is GF. For a dairy-free version, use a vegan cream cheese frosting.
• Gingerbread Spice: Swap the cinnamon and nutmeg in the filling for a gingerbread spice blend (think ginger, allspice, cloves). It gives the cups a warm, festive kick that’s perfect for the holidays.
• Maple Brown Butter Bliss: Brown your butter and let it cool slightly before mixing it into the pumpkin filling instead of the egg (this makes it richer, but not custardy). Use a maple-infused cream cheese frosting for the ultimate fall flavor.

Beau’s Chef Notes

This recipe has evolved in my kitchen over the years. I used to try and press the cinnamon rolls super thin, but I’ve learned that a slightly thicker base gives you this amazing, soft, almost bread-pudding-like texture that soaks up the filling. It’s better! I also used to bake them until the filling was completely firm, but letting them have that slight jiggle results in a much creamier center. The funniest kitchen fail? I once forgot the sugar in the filling. Let’s just say they were… very spiced. My friends were good sports, but it was a great lesson in double-checking your mise en place!

Your Questions, Answered!

Q: Can I make these ahead of time?
A: Absolutely! You can assemble the cups (unbaked) cover the tin with plastic wrap, and refrigerate overnight. Bake them straight from the fridge, adding a minute or two to the baking time. You can also bake and cool them completely, then store in an airtight container for up to 2 days. Frost just before serving for the best texture.

Q: My filling overflowed! What happened?
A: This usually means the cups were filled a bit too high. Remember to leave a small lip of the cinnamon roll crust visible. Also, ensure your oven is fully preheated so the crust can start cooking and setting immediately.

Q: The center of my filling is still liquidy.
A: No worries! Just pop them back in the oven for another 2-3 minutes. Oven temperatures can vary. The jiggle test is your best friend here—a set edge with a slightly wobbly center is the goal.

Q: Can I freeze these?
A: You can, but I recommend freezing them without the frosting. Bake and cool the cups completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. Thaw at room temperature and frost when ready to eat.

Cinnamon Roll Pumpkin Pie Cups

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• Author: BeauCollier

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Description

Soft, buttery cinnamon roll “crusts” filled with creamy, spiced pumpkin custard and topped with luscious cream cheese frosting. Perfect for brunch, dessert, or anytime you need a cozy, fall-inspired treat!

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Ingredients

Scale 1x2x3x

Crust:

• 1 can (8-count) refrigerated cinnamon rolls

Pumpkin Filling:

• 1 cup pumpkin purée (100% pumpkin, not pie filling)

• ¼ cup brown sugar

• 1 large egg, room temperature

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp vanilla extract

• Pinch of salt

Topping:

• ½ cup cream cheese frosting (from cinnamon rolls or homemade)

Optional Add-Ins / Variations:

• Pecan halves, mini chocolate chips, gingerbread spices, or maple brown butter for a twist

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Instructions

1. Preheat & Prep:

• Preheat oven to 350°F (175°C).

• Grease a standard 12-cup muffin tin with non-stick spray.

2. Form the Crusts:

• Place one cinnamon roll in each of 8 muffin cups.

• Press gently into the bottom and up the sides to form a bowl. Wet fingers slightly if dough sticks.

3. Make the Filling:

• In a medium bowl, whisk pumpkin purée, brown sugar, egg, cinnamon, nutmeg, vanilla, and salt until smooth.

4. Fill the Cups:

• Spoon about 2 tablespoons of filling into each cinnamon roll cup, leaving a small lip at the top.

5. Bake:

• Bake 15–18 minutes, until cinnamon roll edges are golden and pumpkin filling is mostly set with a slight jiggle in the center.

6. Cool & Frost:

• Cool in the pan 5 minutes, then transfer to a wire rack.

• Once completely cool, frost with cream cheese frosting. Pipe, drizzle, or spoon on top.

Notes

• Slightly thicker cinnamon roll crust = soft, bread-pudding-like texture.

• Slight jiggle in the center = creamy, custardy filling.

• Run a butter knife around the edges before removing from the tin for perfect cups.

Nutrition

• Calories: 210 Cal
• Sugar: 17g
• Fat: 9g
• Carbohydrates: 29g

Nutritional Information*

Okay, let’s be real—these are a treat! But here’s a rough breakdown per pie cup (based on using standard brand ingredients) so you can enjoy them mindfully.

• Calories: ~210
• Fat: 9g
• Carbohydrates: 29g
• Sugar: 17g
• Protein: 3g

*Please note that this is an estimate and can vary significantly based on the specific brands of ingredients you use. For precise nutritional information, I recommend using a calculator with your exact products.

Final Thoughts from My Kitchen to Yours

Friends, these Cinnamon Roll Pumpkin Pie Cups are more than just a recipe; they’re a reminder that cooking should be fun, accessible, and full of flavor. They prove that a few simple ingredients and a little creativity can create something truly special that brings people together. Whether you’re making them for a quiet morning, a holiday feast, or just because, I hope they fill your kitchen with the same warmth and happiness they’ve brought to mine.

So, did you give them a try? I’d love to hear about your baking adventure! Tag me @Feastical on social media with your creations. Until next time, happy baking!

– Beau

Prep: 15 min | Bake: 18 min | Cool: 20 min | Total: ~50 min
Yields: 8 Pie Cups