Pumpkin Cinnamon Roll Muffins

Pumpkin cinnamon roll muffins are topped with a thick, tangy, frosting and are perfectly sweet!! They’re perfect for fall!

Maple pecan cinnamon rollsLemon poppy seed sweet rolls, and Orange sweet rolls have been feeding our cinnamon roll kick, but these pumpkin cinnamon roll muffins ready in only 30 minutes are our new easy go to recipe!

Pumpkin Cinnamon Roll Muffins without frosting

only 6 ingredients!

One of my favorite things to do in the morning is cook or bake. Usually it’s pancakes or muffins, but lately I’ve been hooked on cinnamon rolls!

These pumpkin cinnamon roll muffins are our latest addiction. They only require 6 ingredients and are ready to go in just 30 minutes. Plus they make the house smell absolutely amazing!

You heard right, you only need 6 ingredients for these delicious muffins, and the main one is a favorite: Pillsbury® Cinnamon Sweet Rolls®! They come pre-rolled in the tube, so all you need to do is gently unroll them, pat them flat and spread them with a bit of pumpkin butter or pumpkin puree (see NOTES if you use puree). Easy!

I can’t wait to make these again, they’ll definitely become a fall tradition for our family. So simple, so delicious and perfect for the season. Did I mention they’re totally kid-friendly. Our toddler loved helping out!

Spreading pumpkin filling on strips of cinnamon roll dough

30 minute cinnamon rolls

PREP. Preheat oven to 350 degrees. Line muffin pans with 16 liners, set aside.

FILL. Open the tubes of cinnamon rolls and carefully unroll each individual roll. Gently spread the roll out and pat it flat to about 1″ in diameter. Spread with pumpkin butter or pumpkin puree. Roll up and place in the liners.

BAKE. Place in the oven and bake for 14-16 minutes or until the tops are golden brown in color. Remove and allow to cool while preparing the frosting.

Pumpkin Cinnamon Roll Muffins inside muffin liners

To Make the Frosting

MIX. In a medium size mixing bowl combine the cream cheese and butter, beat with a hand mixer for about 1 minute. Add the powdered sugar and vanilla, beat an additional minute (if you want the frosting to be thinner, add a splash of milk and beat for 15 seconds more).

FROST. Spread on top of the warm muffins, serve immediately.

Baked pumpkin Cinnamon Roll Muffins

Tips+ Variations

Make sure to remove the muffins right as the edges turn golden brown, if you wait for all of it to become golden brown then they are too dried out!

Variations:

  • Use pumpkin apple butter for a deeper flavor profile
  • Use crescent roll dough and make your own cinnamon and pumpkin mixture for the filling.
  • Top with chopped walnuts, pecans, or almonds
  • Use premade cream cheese frosting
  • If you don’t have cream cheese on hand you can make a simple glaze out of powdered sugar, milk, and vanilla. It won’t be as thick or creamy but it will give you that extra bit of sugar.
A hand holding a cinnamon roll broken in half

Storing Info

STORE leftover muffins in an airtight container/bag at room temperature. 

Easily REHEAT muffins in the microwave until warmed through. You should avoid reheating them in the oven because that tends to dry them out, which would be especially troublesome if you don’t have extra frosting.

Since this recipe is so simple there really isn’t a make ahead step, other than buying the ingredients. You don’t want to have them dry out in the fridge before baking.

FREEZE them either baked and frosted or baked and unfrosted for about 3 months.

  • Unfrosted: reheat them in the oven until warmed through and then frost them.
  • Frosted: make sure to wrap them tightly and freeze as normal. This time you should microwave individual servings and have extra frosting on hand! If you need to heat the whole pan you can do that in the oven, but make sure it’s covered so you don’t burn the sugar in the frosting.
Pumpkin Cinnamon Roll Muffins with frosting

For some delicious muffins try:

Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin cinnamon roll muffins are topped with a thick, tangy, frosting and are perfectly sweet!! They're perfect for fall!
5 from 2 votes
Pin Rate
Course: Breads & Muffins
Cuisine: American
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 16 muffins
Calories: 83kcal
Print Recipe

Ingredients

  • 2 cans cinnamon rolls - We like Pillsbury brand
  • 2/3 cup pumpkin puree* - OR pumpkin butter
Cream Cheese Frosting
  • 4 oz cream cheese - room temperature
  • ¼ cup unsalted butter - room temperature
  • 1 cup powdered sugar
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees. Line muffin pans with 16 liners, set aside.
  • Open the tubes of cinnamon rolls and carefully unroll each individual roll. Gently spread the roll out and pat it flat to about 1" in diameter. Spread with pumpkin butter or pumpkin puree. Roll up and place in the liners.
  • Place in the oven and bake for 14-16 minutes or until the tops are golden brown in color. Remove and allow to cool while preparing the frosting.
To Make the Frosting
  • In a medium size mixing bowl combine the cream cheese and butter, beat with a hand mixer for about 1 minute. Add the powdered sugar and vanilla, beat an additional minute (if you want the frosting to be thinner, add a splash of milk and beat for 15 seconds more). Spread on top of the warm muffins, serve immediately.

Notes

-I used regular size cinnamon rolls, however you can use Grands®, just bake for a few more minutes.
*I used pumpkin butter because that’s what I had on hand, it already has spices blended into it. You can also use puree, just be sure to add 1 tsp. pumpkin pie spice and whisk to combine.

Nutrition

Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 25mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1773IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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Make sure to stop by Walmart and grab a few tubes of Pillsbury® Cinnamon Sweet Rolls® so you can enjoy these too! Happy baking!!

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

 

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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