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Pumpkin cinnamon roll muffins drizzled with cream cheese glaze on a rustic tray

Pumpkin Cinnamon Roll Muffins


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  • Author: Myla
  • 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

Scale

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