Pumpkin Pie Cinnamon Bites
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cinnamon roll dough cups filled with a spiced pumpkin custard. Modified spice blend, swapped egg for cream for silkier texture. Visual and tactile cues over exact timing. Tested tweak for extra moisture and richer filling. Muffin wells greased well to prevent sticking. Recognize doneness by deep golden crust and set filling with a slight jiggle. Added crushed pecans for crunch twist. Effort for weekend brunch or quick fall dessert. Watch for bubbly pumpkin aroma signaling readiness. Substitutes included for egg, sugar, filling. Notes on leftover storage and reheating to preserve texture.
Prep:
16 min
Cook:
22 min
Total:
38 min
Servings:
16 servings
#pumpkin
#cinnamon rolls
#fall dessert
#custard
#pecans
#quick bake
#brunch
Pumpkin and cinnamon rolls clash beautifully with a little trial and error. Tried this once with traditional egg filling that was rubbery; swapped to cream for silk. It silenced the dryness that time. The dough bottom and sides form a firm cradle for custard but need grease or you’ll wrestle to unmold. The nutmeg twist in pumpkin spice wakes the palate and pecans add unexpected crunch in final bake. Bubbling, sweet-spiced pumpkin aroma fills the kitchen; signals close to done better than any clock. These bites are messy, sweet, and messy again if overfilled. I love the controlled risk of custard in cinnamon dough. Pure nostalgia and kitchen chaos all in one pan.
Ingredients
- 1 can 12-count cinnamon rolls with icing
- 1 cup pumpkin puree
- 1 large egg or 3 tablespoons heavy cream
- 2 tablespoons granulated sugar or maple syrup substitute
- 1½ teaspoons pumpkin pie spice blended with ½ teaspoon ground ginger (swap cinnamon for nutmeg twist)
- ½ teaspoon pure vanilla extract
- ¼ cup crushed pecans (optional, adds crunch)
About the ingredients
The pumpkin puree is best fresh or canned, but drain excess liquid to avoid runny filling. Egg is traditionally used, but subbing heavy cream creates a silkier, creamier custard texture. Maple syrup can replace granulated sugar, enhancing the autumn vibe but watch sweetness levels. Pumpkin pie spice varies; you can swap cinnamon for a pinch of nutmeg or allspice for deeper flavor. Vanilla is non-negotiable to cut through pumpkin’s earthiness. Adding crushed pecans on top gives texture contrast and toasty flavor—omit if nut allergies or swap pecans for chopped walnuts or pumpkin seeds. Nonstick spray in muffin cups is mandatory; parchment liners won’t work. If you forget greasing, dough will stick and ruin shape on removal. Any leftover dough halves? Use for cinnamon toast the next day.
Method
- Preheat oven 350°F. Spray 12-cup muffin pan liberally with nonstick spray. This step critical to avoid sticking—muffin tin can be finicky.
- Split each cinnamon roll horizontally into two thinner discs. Pat one half gently into bottom and about one-third up sides of each muffin well. Press firmly but no tearing. Uniform thickness ensures even baking.
- In medium bowl, whisk pumpkin, egg (or cream), sugar (or syrup), pumpkin pie spice mix, and vanilla until just combined. Avoid overmixing or filling gets too loose, see slight thickness when scooped.
- Spoon a heaping tablespoon pumpkin filling into center of each dough-lined cup. Sprinkle pecans over top if using. They toast beautifully in oven adding texture contrast.
- Bake 20 to 22 minutes; watch color closely. Crust turns deep golden with crisp edges; filling sets but jiggles slightly when shaken. I rely on aroma too—the pumpkin spice should be fragrant and baking scent deepens near done.
- Cool on wire rack 10 minutes minimum. Filling firms up more but stays creamy. If you rush cooling the filling can weep or crack. Repeat with remaining rolls and filling.
- Serve warm or cooled. Optional drizzle of cinnamon roll icing or fresh whipped cream amps sweetness. Store leftovers wrapped, reheat gently to revive crispness but no microwave steam-over—oven or skillet works better.
Cooking tips
Preheat oven precisely 350°F but test muffin pan spray; not sprayed enough, edges stick. Splitting cinnamon rolls horizontally can be tricky if dough too fresh; gently score with a serrated knife and ease apart. Press dough evenly—too thin, and dough shrinks in oven; too thick, undercooked base. Combining filling: don’t beat aggressively, keep some texture in pumpkin mix. You want thick enough to pile without spilling or overly runny filling or it leaks. Bake times vary by oven. Visual cues dominate; deep golden crust and filling that’s firm but jiggles lightly on shaking means done. Cool at least 10 minutes on wire rack so filling firms but remains creamy. Too hot and filling will be too soft; too cold and cinnamon dough gets soggy under filling weight. When reheating leftovers, oven or skillet revives texture better than microwave steam which ruins crispness.
Chef's notes
- 💡 Grease muffin wells very well. Nonstick spray only. Parchment or liners won’t work as dough sticks badly. Tried skipping this and pulling off crust tears the whole cup apart. Spray multiple angles if needed. This is one spot to not cut corners no matter what. Grease well, spray, test pan before assembling.
- 💡 Split cinnamon rolls horizontally, slow and careful. Fresh dough is stretchy; serrated knife makes clean cut. Pat dough discs evenly—not too thin else shrinkage, too thick and dough undercooks. Even dough thickness key for sturdy crust and even bake. Don’t rush this or filling will drip.
- 💡 Mix filling just until combined. Overmix and pumpkin custard thins out, leaks into dough edges causing soggy bottoms. Aim for slightly thickened texture that holds spoon shape. Cream instead of egg yields silkier feel but slightly different set. Sugar can swap maple syrup but adjust sweetness depending on syrup thickness.
- 💡 Fill cups with a heaping tablespoon, don’t overfill or custard spills. Sprinkle pecans on top if used; they toast while baking adding crunch and flavor contrast. Pecan swap options: walnuts or pumpkin seeds work but texture changes. Watch bake for golden crust edges, not just time on clock.
- 💡 Oven temp precise at 350°F critical. Baking time varies, watch visual cues: crust turns deep golden, filling sets but jiggles slightly on gentle shake. Smell matters—sweet pumpkin aroma signals nearing doneness before timer ends. Cooling 10+ minutes on rack firms filling. Hot filling too soft, needs rest.
- 💡 Reheat leftovers avoid microwave steam which ruins crisp edges and custard texture. Oven or skillet reheating revives bite textures better. Wrap tightly to slow drying but reheat quick enough to keep edges crisp. Filling might soften with time; gentle reheating balances moist but firm.
- 💡 Ingredient swaps flexible but effect obvious. Heavy cream sub for egg changes custard silkiness while keeping moisture. Maple syrup instead sugar thickens mix slightly, so less liquid needed. Nutmeg replaces cinnamon in spice for deeper background notes. Pecans add crunch; omit for allergies or swap seeds for different textures.
Common questions
Can I skip greasing pan?
No, dough sticks badly without it. Tried parchment, no luck. Crust rips off and messes shape. Spray liberally every cup before dough. Essential step.
Egg replacement options?
Heavy cream common sub for egg here. Yields silkier custard, less rubbery. But custard sets differently, subtle texture change. Can try yogurt or silken tofu but test moisture levels, may alter bake time.
Why is my filling runny?
Likely overmixed or too much liquid. Pumpkin puree drains important or mix thins out. Overmix breaks structure. Bake temp or dough thickness can also cause soggy bottoms if off. Watch consistency before filling cups.
How to store leftovers?
Wrap tightly or seal airtight. Refrigerate recommended. Reheat oven/skillet preferred for crust, microwave ruins crisp edges. Filling firms up in fridge, cools better but loses some creaminess. Eat within 3 days.
