The hardest part of this recipe is cutting up the cinnamon rolls and pressing them into a muffin tin. Seriously. If you can do that, you can makes these. And something tells me you’ve got that covered.
Start by opening up the cinnamon rolls – being cautious not to pop them open and scare yourself – and slice each one in half across. We want two thinner cinnamon rolls from each one.
Next, press each half into the bottom of a muffin tin that’s been sprayed with nonstick cooking spray. You want to cover the bottom of each cup and up the sides about 1/3 of the way up – making a perfect little cup to hold our pumpkiny goodness.
Then, you’ll mix together plain canned pumpkin (not canned pumpkin pie mix) eggs, sugar, vanilla, and pumpkin pie spice and drop a heaping tablespoon of the filling in each cup and bake until golden brown.
Then you can top them with the icing from the cinnamon rolls or be like me and top them with whipped cream. There’s just something about pumpkin and whipped cream together that works for me. And feel free to make your own whipped cream or also be like me and use the canned stuff. It’s easy and fun. Plus, if there’s some left, you can sneak in the kitchen later and squirt it straight in your mouth. But I don’t know anything about that. 😉
Cinnamon Roll Pumpkin Pie Bites
- 1 (12.4-ounce/8-count) tube canned cinnamon rolls
- 1 cup canned plain pumpkin
- 1 egg
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- whipped cream (optional)
- Preheat the oven to 350°F and lightly spray the wells of a 12-count muffin pan with nonstick cooking spray.
- Open the cinnamon rolls and slice each one in half across, making two thinner cinnamon rolls. Press a cinnamon roll half in the bottom of each well in the muffin tin and about 1/3 of the way up the sides.
- In a medium bowl, combine the pumpkin, egg, sugar, pumpkin pie spice, and vanilla. Scoop a heaping tablespoonful of the pumpkin mixture into the center of each cinnamon roll.
- Bake for 18 to 20 minute or until the cinnamon roll crust is a deep golden brown and the pie filling is set. Cool on a wire rack. Repeat with the remaining cinnamon rolls and filling. Once cool, top with whipped cream or the cinnamon roll icing, if desired.
A hit every time I make them!
Love hearing that! So glad to hear you’ve gotten some great use out of these, Sunni! I miss our AllSouth cooking class days!
Why could you not use canned pumpkin pie filling?
If you’re using canned pumpkin pie filling you will not need the sugar and spices called for in the recipe.
These look delicious, what a wonderful recipe, thanks for sharing ….
You’re welcome! Enjoy!
They were easy to make, but completely burned. I pulled them out after 16 minutes when I noticed they were burning and trashed them all. So disappointing because they were for my work pot luck.
Hi Stacey! I’m so sorry you had trouble with this one and especially with that type of event! Would you mind sharing what type of pan you used? Was it dark colored or light colored? Also, are you sure your oven is calibrated to the right temp? I’ve not had anyone mentioned them burning before so I’d love to figure this out for you.
Please, if possible, give directions for making the with mini muffin pan. Thsnks
Would these freeze well?
They freeze okay, but the crust loses some of it’s crispness.
Hi Stacey – could these be baked & frozen (w/o whip cream) ahead of time & then removed to thaw/warm in oven or microwave on Thanksgiving? Just trying to save a little time in preparations . . .
Just love receiving your recipes . . . yummy & easy!
Absolutely! The crust might be a little softer after the process, but they’ll still be delicious! Popping them in a super hot oven will help.
We had breakfast tonight at church for our small group , I made these and everyone pounced immediately for the recipe ! Not only delicious but so cute !!!
SO glad everyone enjoyed them, Sherry!
Just a question: You say to use the “8 count” package of cinnamon rolls and cut each in half: How do
you get “18” pumpkin pies out of that?? The recipe states 18. Thank you for something i may have missed.
It’s simply a typo. It should be 16.
if you made them mini how long would you bake
I can’t be certain since I’ve never made them that way, but I would go with 8 to 12 minutes to start.
Should they be refrigerated?
Yes, that’d be best.
Are these made in a mini or standard pan?
It’s a standard muffin pan.
Easy, a must try!
Yes! They’re so good!
Oh, yum! They look so good!
Gotta try this one soon …. like tomorrow!
Ha! Hope they turn out delish!
These Cinnamon Roll Pumpkin Pie Bites look like a perfect little sweet treat for fall! And the cinnamon roll crust would be a first for me!
Thanks, Maribeth! They end up a little crunchy and the cinnamon is the perfect complement!