Mini Cinnamon Roll Pumpkin Pies
Serves 12
10 mins prep
22 mins cook
0 mins total
canRefrigerated cinnamon roll dough from brand of your choice, I used Annie's because it's dairy free
cPumpkin puree
Large egg
tbspPure maple syrup
tbspCoconut sugar or brown sugar
cCoconut cream or heavy cream
tspPure vanilla extract
tspCinnamon
tspPumpkin pie spice
small pinchSalt
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