Is there anything better than the smell of cinnamon rolls baking on a crisp fall morning? Now imagine that cozy scent mixed with the warm, spiced aroma of pumpkin pie. That’s exactly what you get with these Pumpkin Cinnamon Roll Muffins. They’re the perfect little handheld treat that feels fancy but is honestly so simple to pull together. I created these one year when I was desperate for a quick Thanksgiving morning breakfast that felt special but didn’t keep me tied to the kitchen all day. Trust me, your family is going to go absolutely wild for them.
Top Reasons To Make It
First off, they combine two of the best things about fall: pumpkin spice and gooey cinnamon rolls. They’re a total crowd-pleaser. But beyond that, they’re a huge time-saver. You’re using a simple hack with canned cinnamon roll dough to make your life infinitely easier. They bake up in less than 20 minutes, which means you can have a warm, impressive breakfast on the table without any of the fuss of making dough from scratch. They’re the ultimate win for a busy holiday morning.
Ingredients
- 1 (17.5 oz) can refrigerated cinnamon rolls with icing – our simple base
- 1/2 cup canned pumpkin puree – for that classic fall flavor and moisture
- 1 large egg – to bind everything together
- 1 tsp pumpkin pie spice – because we need that warm, cozy spice
- 1/4 cup chopped pecans (optional) – for a little crunch
Instructions
- Preheat your oven to 375°F and generously grease a 12-cup muffin tin. This is crucial to prevent sticking.
- Open the can of cinnamon rolls and set the icing aside. In a medium bowl, combine the pumpkin puree, egg, and pumpkin pie spice. Whisk it until it’s completely smooth.
- Take each cinnamon roll and separate them. Use your fingers to gently flatten and stretch each one into a rough circle, about 4 inches wide.
- Press each dough circle into a muffin cup, making sure it goes up the sides to form a little cup. It doesn’t have to be perfect!
- Evenly spoon the pumpkin mixture into each dough cup. If you’re using pecans, sprinkle them on top now.
- Bake for 16-18 minutes, or until the dough is golden brown and cooked through. Let them cool in the pan for about 5 minutes before carefully removing them.
- Drizzle the reserved icing over the warm muffins and serve immediately. So good.
Pro Tips For Perfect Muffins
- Don’t skip greasing the pan! These sweet guys love to stick.
- Let your canned cinnamon rolls sit out for 10-15 minutes before you unroll them. It makes them so, so much easier to handle.
- If your pumpkin mixture seems a little thick, a teaspoon of milk can thin it out perfectly.
- For an extra flavor punch, add a tiny pinch of salt to the pumpkin mixture. It makes the spices pop.
- Honestly, warm icing is the only way to go. Don’t put the icing on until right before you serve.
- If one tears, just patch it up. No one will ever know.
Variations & Substitutions
You can easily make these dairy-free by using a plant-based cinnamon roll dough and icing, if you can find it. Not a fan of nuts? Just leave the pecans out. For a fun twist, try adding a handful of chocolate chips to the pumpkin filling before baking. If you’re out of pumpkin pie spice, a mix of cinnamon, nutmeg, and a dash of cloves will work in a pinch. And if you want to make these ahead, you can prep the pumpkin filling and keep it covered in the fridge overnight.
Thanksgiving Dessert Ideas
While these muffins are perfect for breakfast, they also make a fantastic addition to your spread of Thanksgiving desserts. They’re a wonderful, less-formal option alongside your pie. I love setting out a platter of these along with some easy Thanksgiving desserts like a pecan pie bar or a simple apple crisp. They’re a great finger-food dessert for kids and adults alike, and they fit right in with all your other Thanksgiving food recipes.
Storage & Reheating
These muffins are always best the day they’re made, but if you have leftovers, let them cool completely first. Store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the microwave for about 15-20 seconds until they’re warm and soft again. The icing will melt, which is exactly what you want. I don’t recommend freezing them once they’re iced, as the icing can become a bit messy when thawed.
Serving Suggestions
Serve these warm right out of the oven for the ultimate experience. They’re fantastic all on their own with a hot cup of coffee on Thanksgiving morning. But they also make a great sweet bite later in the day alongside your other Thanksgiving treats. If you’re serving them as part of a bigger brunch, they pair beautifully with savory dishes like scrambled eggs or a breakfast casserole.
Frequently Asked Questions
- Can I use homemade pumpkin puree? Absolutely! Just make sure it’s thick and not watery. Canned is just easier and more consistent.
- Can I make these without the egg? I haven’t tested an egg-free version, but a flax egg should work as a binder.
- What other easy Thanksgiving desserts do you recommend? A simple no-bake cheesecake or a pumpkin dump cake are always huge hits and require minimal effort.
- Can I prep these the night before? You can mix the pumpkin filling and keep it covered in the fridge. Assemble and bake in the morning for the best results.