Cinnamon Roll Pumpkin Pie Bites easily combine canned cinnamon rolls and pumpkin pie filling in one sweet treat that’s perfect for fall parties, holidays, or cozy mornings.
If I’m being honest, I’m not the world’s biggest pumpkin pie fan. But these Cinnamon Roll Pumpkin Pie Bites totally won me over. They’ve got just enough of that warm, cozy pumpkin flavor without being over the top, and pairing it with gooey cinnamon rolls is downright genius. They bake up into these adorable little bites that look like mini pies but taste way better (in my humble, pumpkin-skeptical opinion).
They’re easy enough to throw together on a weekday morning but special enough for Thanksgiving breakfast or any fall get-together. Using store-bought cinnamon rolls keeps things simple, and that creamy pumpkin filling with a drizzle of icing or a dollop of whipped cream takes them right over the top. It’s a no-fuss recipe that even the pumpkin pie holdouts will love. And if it converted me, that’s saying something.
Tips for Making the Cinnamon Roll “Muffin Cups”
The hardest part of this super easy recipe is shaping those cinnamon roll muffin cups, but if you can open a can of cinnamon rolls without startling yourself, you can handle this! Here’s how:
- Open the cinnamon rolls carefully – Go slow when popping open the can. No need to give yourself a jump scare before baking!
- Slice each cinnamon roll in half – Use a sharp knife to cut each roll horizontally so you end up with two thinner rounds. This helps them bake evenly and gives space for that pumpkin filling.
- Prepare the muffin tin – Spray each cup generously with nonstick cooking spray. This step keeps your cinnamon roll cups from sticking (and saves a little cleanup later).
- Press the dough into the cups – Take each half-roll and press it into the bottom of a muffin cup, working the dough about one-third of the way up the sides to form a little bowl for your filling.
- Add the pumpkin pie filling – Mix together plain canned pumpkin (not pumpkin pie mix), eggs, sugar, vanilla, and pumpkin pie spice. Spoon a heaping tablespoon of filling into each cinnamon roll cup.
- Bake until golden brown – Pop them in the oven and bake until the rolls are golden and the filling is set. Let them cool slightly before removing from the pan.
- Finish with the fun stuff – Drizzle with the included icing or top with whipped cream. Personally, I’m team whipped cream because it’s easy, it’s festive, and if there’s any left in the can, I won’t judge what happens next.
Ingredients
- 1 (12.4-ounce/8-count) tube canned cinnamon rolls
- 1 cup canned plain pumpkin
- 1 egg
- ½ cup sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla
- whipped cream optional
Instructions
- 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 into the bottom of each well in the muffin tin and about ⅓ 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 minutes 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.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I loved these. What do you think about other fillings. I’m thinking pecan pie…
Awesome! I think it could certainly work! The biggest challenge is just making sure you’ll be able to cook the filling through before the cinnamon rolls get overcooked. If you try others, please let me know!
How far ahead can these be made???
Because of the cinnamon rolls, this is one of those recipes that’s best made and served on the same day. With that being said, they can be made and frozen. Just keep in mind that the flavor and texture will be a little different.
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!
Thank you!
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!
Thank you!!!
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!