If you’re craving a fall breakfast that’s quick, cozy, and packed with seasonal flavor, these Pumpkin Cinnamon Roll Muffins are exactly what you need. They’re soft, swirled with pumpkin spice goodness, and topped with a sweet glaze. Perfect for weekend mornings, brunch spreads, or even as a dessert, this recipe is both simple and crowd-pleasing.
Why You’ll Love This Recipe
- Quick & Easy – Uses store-bought cinnamon roll dough with a simple pumpkin filling.
- Full of Fall Flavor – Pumpkin, cinnamon, and warm spices make every bite cozy.
- Perfect for Sharing – Great for brunch, potlucks, or family gatherings.
- Versatile Treat – Works for breakfast, dessert, or even an afternoon snack.
Ingredients
- 1 can refrigerated cinnamon roll dough (8-count)
- 1/2 cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Icing from cinnamon roll package (or homemade glaze)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- Unroll the cinnamon roll dough and spread evenly with pumpkin puree.
- Sprinkle the dough with brown sugar, pumpkin pie spice, cinnamon, and vanilla.
- Roll the dough back up tightly and slice into 8 even pieces.
- Place each slice into the prepared muffin tin.
- Bake for 18–22 minutes, or until golden brown and baked through.
- Remove from the oven, let cool slightly, and drizzle with icing or glaze before serving.
Tips & Variations
- Homemade Glaze: Mix powdered sugar with milk or cream for an easy drizzle.
- Add Nuts: Sprinkle chopped pecans or walnuts into the filling for extra crunch.
- Cream Cheese Glaze: Replace the icing with a tangy cream cheese glaze for a bakery-style finish.
- Mini Muffins: Slice smaller rolls and bake in a mini muffin tin for bite-sized treats.
Storage & Freezer Instructions
- Store: Keep leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.
- Freeze: Wrap muffins tightly and freeze for up to 2 months. Reheat in the microwave or oven before serving.
Serving & Pairing Ideas
- Enjoy warm with a cup of coffee or spiced chai.
- Pair with scrambled eggs and fruit for a full breakfast spread.
- Serve with vanilla ice cream for a cozy dessert twist.
Frequently Asked Questions
What makes these Pumpkin Cinnamon Roll Muffins fluffy?
Using refrigerated cinnamon roll dough gives a soft, fluffy texture that holds the pumpkin filling perfectly.
Can I use homemade cinnamon roll dough?
Yes! Store-bought dough saves time, but homemade works beautifully if you prefer baking from scratch.
Can I make these ahead of time?
Yes, you can assemble the rolls the night before, cover, refrigerate, and bake fresh in the morning.
What glaze works best?
The included icing is great, but cream cheese glaze makes them extra decadent.
Ready to Make It?
These Pumpkin Cinnamon Roll Muffins are the ultimate cozy fall treat — quick to prepare, full of pumpkin spice flavor, and guaranteed to disappear fast. Give them a try this weekend, and don’t forget to save the recipe so you can enjoy it all season long.
You Might Also Like
- Pecan Pie Bars – Sweet, nutty, and perfect for fall gatherings.
- Pumpkin Mousse – Light, creamy, and spiced for autumn.
- Pumpkin Coffee Cake – A moist cake layered with cinnamon streusel.
- Snickerdoodle Cookies – Soft, chewy, and rolled in cinnamon sugar.
Pumpkin Cinnamon Roll Muffins
- Total Time: 30 minutes
- Yield: 8 muffins 1x
- Diet: Vegetarian
Description
Soft, fluffy Pumpkin Cinnamon Roll Muffins swirled with pumpkin spice filling and topped with a sweet glaze. A cozy fall breakfast or dessert that’s easy and irresistible.
Ingredients
1 can refrigerated cinnamon roll dough (8-count)
1/2 cup canned pumpkin puree
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Icing from cinnamon roll package (or homemade glaze)
Instructions
1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. Unroll cinnamon roll dough and spread with pumpkin puree.
3. Sprinkle brown sugar, pumpkin pie spice, cinnamon, and vanilla on top.
4. Roll the dough back up and slice into 8 pieces.
5. Place slices in muffin tin and bake for 18–22 minutes.
6. Cool slightly and drizzle with icing or glaze before serving.
Notes
For extra sweetness, add a cream cheese glaze.
Store leftovers in an airtight container for 2 days or refrigerate for up to 4 days.
Best enjoyed warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg