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Mini Cinnamon Roll Pumpkin Pies

Course Dessert
Cuisine American
Keyword dessert
Prep Time 10 minutes
Cook Time 22 minutes
Servings 12
Author Domenique Trupia

Equipment

  • 1 Muffin pan
  • 1 Mixing bowl
  • 1 Oven

Ingredients

  • 2 Cans Refrigerated cinnamon roll dough from brand of your choice, I used Annie's because it's dairy free
  • 1 C Pumpkin puree
  • 1 Large egg
  • 3 tbsp Pure maple syrup
  • 2 tbsp Coconut sugar or brown sugar
  • 1/4 C Coconut cream or heavy cream
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Cinnamon
  • 1/4 tsp Pumpkin pie spice
  • 1 Small pinch Salt

Instructions

  • Pre heat oven to 350F. Grease a muffin pan with butter, oil or avocado cooking spray
  • In a mix bowl combine all your filling ingredients, pumpkin puree, egg, maple syrup, sugar, cream, vanilla, spices and salt
  • Open your can of cinnamon rolls. Unroll the first cinnamon roll into one long piece. Cut the piece in half and roll the two halves back up. Place 1 in each muffin cup. Repeat until all 12 muffin cups have a cinnamon roll base
  • Using a tart mold (as seen in video) or the back of a spoon push the cinnamon roll down so it's flat and has a small edge on all sides to hold the pumpkin filling like a pie
  • Add about 1/8-1/4 C of the pumpkin mixture to each muffin cup. You want the height of the pumpkin filling to be equal to the cinnamon edges just like a pie.
  • Bake for about 22 minutes. And then let the pies rest about 10 minutes before serving. The cinnamon rolls puff in the oven and need time to rest back down
  • I served mine with coconut whipped cream and sprinkled cinnamon on top