What’s the secret to getting soft, tender cinnamon pumpkin roll muffins?

The key to soft, tender muffins is not overworking the dough. Since these cinnamon pumpkin roll muffins use pre-made cinnamon roll dough, gently unroll and roll them back up with the pumpkin filling—no need to knead or stretch. Over-handling can make the muffins tough instead of pillowy. Also, don’t overbake; pull them out when the tops are golden and just set. A light touch and the right bake time make all the difference.

Should I refrigerate cinnamon pumpkin roll muffins after baking?

For the freshest texture, you can store unfrosted muffins in an airtight container at room temperature for up to 2 days. If you’ve frosted them with cream cheese icing, it’s best to refrigerate them after a few hours to keep the frosting safe and creamy. Chilled muffins can be gently warmed for a few seconds in the microwave to bring back their softness. If you want to keep them longer, freeze the muffins (frosted or unfrosted) and thaw as needed. Always let them cool completely before storing to prevent sogginess.

Why do cinnamon pumpkin roll muffins sometimes turn out dense or heavy?

Density in these muffins usually comes from handling the dough too much or using cold ingredients. Be sure your cream cheese and butter are at room temperature for the frosting, and handle the dough gently when unrolling and rerolling. If you use pumpkin purée, mix in the pumpkin pie spice well so everything is evenly distributed. Also, make sure your oven is fully preheated before baking to help the muffins rise properly. Trust me—gentle hands and a hot oven are muffin magic.

How much sugar is in cinnamon pumpkin roll muffins?

The sugar content depends on the brand of cinnamon rolls and whether you use pumpkin butter or purée. Store-bought cinnamon roll dough and the included icing are already sweetened, and pumpkin butter often adds even more sweetness. If you use plain pumpkin purée, you control the sugar by adding your own sweetener or spices. On average, each muffin (with frosting) contains about 8–10 grams of sugar, but check your ingredient labels for a more precise number. If you prefer less sweetness, you can always use less icing or opt for pumpkin purée.

Cinnamon Pumpkin Roll Muffins: Cozy Fall Recipe& baking

Description

Soft, swirled muffins made from cinnamon roll dough and pumpkin, topped with creamy frosting—perfect for cozy fall mornings.

Ingredients

Scale

2 cans cinnamon rolls (such as Pillsbury, regular size)

2/3 cup pumpkin puree or pumpkin butter

4 oz cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1 cup powdered sugar

1/2 teaspoon vanilla bean paste

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Instructions

1. Preheat oven to 350°F. Line 16 muffin cups with liners and set aside.

2. Open the cans of cinnamon rolls. Carefully unroll each roll and gently pat flat to about 1 inch in diameter.

3. Spread each flattened roll with pumpkin puree or pumpkin butter. If using pumpkin puree, stir in 1 teaspoon pumpkin pie spice before spreading.

4. Roll each strip back up and place in prepared muffin liners.

5. Bake for 14–16 minutes, until tops are golden brown.

6. Remove from oven and let muffins cool slightly.

7. In a medium bowl, beat together cream cheese and butter until smooth.

8. Add powdered sugar and vanilla bean paste; beat until creamy. For thinner frosting, add a splash of milk and mix briefly.

9. Spread frosting on warm muffins and serve immediately.

Notes

If using Grands cinnamon rolls, bake a few minutes longer.

Pumpkin butter adds extra spice; pumpkin puree with pumpkin pie spice works just as well.

Store leftovers in an airtight container at room temperature for up to 2 days. Freeze baked muffins (frosted or unfrosted) up to 3 months.

To reheat, warm unfrosted muffins in the oven; frosted muffins can be microwaved individually.

Prep Time: 15
Cook Time: 15
Category: Breads & Muffins
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 66 kcal
Sugar: 8 g
Sodium: 52 mg
Fat: 3 g
Saturated Fat: 2 g
Unsaturated Fat: 1 g
Trans Fat: 0.1 g
Carbohydrates: 9 g
Fiber: 0.3 g
Protein: 1 g
Cholesterol: 8 mg