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!
Ingredients
Crust:
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1 can (8-count) refrigerated cinnamon rolls
Pumpkin Filling:
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1 cup pumpkin purée (100% pumpkin, not pie filling)
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¼ cup brown sugar
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1 large egg, room temperature
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½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp vanilla extract
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Pinch of salt
Topping:
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½ cup cream cheese frosting (from cinnamon rolls or homemade)
Optional Add-Ins / Variations:
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Pecan halves, mini chocolate chips, gingerbread spices, or maple brown butter for a twist
Instructions
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease a standard 12-cup muffin tin with non-stick spray.
2. Form the Crusts:
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Place one cinnamon roll in each of 8 muffin cups.
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Press gently into the bottom and up the sides to form a bowl. Wet fingers slightly if dough sticks.
3. Make the Filling:
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In a medium bowl, whisk pumpkin purée, brown sugar, egg, cinnamon, nutmeg, vanilla, and salt until smooth.
4. Fill the Cups:
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Spoon about 2 tablespoons of filling into each cinnamon roll cup, leaving a small lip at the top.
5. Bake:
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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:
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Cool in the pan 5 minutes, then transfer to a wire rack.
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Once completely cool, frost with cream cheese frosting. Pipe, drizzle, or spoon on top.
Notes
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Slightly thicker cinnamon roll crust = soft, bread-pudding-like texture.
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Slight jiggle in the center = creamy, custardy filling.
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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