Use canned cinnamon rolls to make these pumpkin monkey bread muffins. This playful twist on classic monkey bread is a quick, easy fall breakfast or dessert that’s perfect for busy mornings or cozy gatherings.
These cinnamon roll muffins get a seasonal lift from pumpkin puree and pumpkin pie spice. They’re simple to make and irresistible to eat—try them warm, drizzled with icing, or paired with a scoop of ice cream for dessert.
Table of contents
- Why this recipe works
- Ingredients
- Variations
- How to make
- Meal prep & storage
- Expert tips
- Recipe FAQs
This recipe uses just five ingredients and comes together in minutes. It’s a great shortcut fall bake you can freeze or refrigerate for easy breakfasts all week.
Why this recipe works
- Minimal ingredients—simple pantry staples
- Fast prep and short bake time
- Pumpkin and warm spices deliver classic fall flavor
- Makes a batch that freezes and reheats well
👩🍳 Ingredients
Canned cinnamon rolls – a full tube of your favorite brand provides the base for these muffins.
Pumpkin puree & pumpkin pie spice – pumpkin puree plus a touch of pumpkin pie spice bring the seasonal flavor.
Brown sugar & butter – melted butter and brown sugar form a sticky, sweet coating that caramelizes while baking.
Variations
- Try flavored canned rolls (pumpkin or seasonal varieties) to intensify the taste.
- Omit the glaze if you prefer less sweetness.
- Stir in chocolate chips, chopped nuts, or raisins for extra texture.
- Swap canned cinnamon rolls for biscuit dough for a slightly different texture.
🥄 How to make
Step One: Preheat oven to 350°F (175°C). Grease an 8-cup muffin tin or line with paper liners.
Step Two: In a bowl whisk together 1/4 cup pumpkin puree, 1/4 cup brown sugar, 3 tablespoons melted butter, and 1/2 teaspoon pumpkin pie spice until smooth and creamy.
Step Three: Cut each cinnamon roll into quarters. Place the pieces in the pumpkin mixture and toss until evenly coated.
Step Four: Divide the coated cinnamon roll pieces among the muffin cups, using about four pieces per cup.
Step Five: Bake 18–20 minutes or until the centers are cooked and a toothpick inserted into the center comes out clean.
Step Six: Remove from oven and drizzle with the cinnamon roll icing that came with the rolls, or serve plain.
Meal prep & storage
These muffins are ideal for meal prep. Cool completely, then store in an airtight container in the refrigerator for up to two days. Reheat briefly in the microwave to serve warm. For longer storage, freeze in an airtight container or freezer bag for up to three months; thaw overnight in the fridge or reheat from frozen in short bursts in the microwave.
📌 Expert tips
- Grease the muffin tin well if not using liners to prevent sticking.
- Mix the pumpkin-butter mixture until smooth so there are no brown sugar clumps.
- Use pumpkin puree (not pumpkin pie filling) to control sweetness and consistency.
- Don’t overfill the muffin cups; gently drop the pieces in rather than pressing them down.
- Adjust bake time slightly if using a different size pan or adding mix-ins like chocolate chips.
Recipe FAQs
The name comes from how the pastry is eaten — pulled apart piece by piece, similar to how a monkey might reach for food.
It’s best warm and fresh, but leftovers store well in the fridge for up to two days. Reheat in the microwave for a warm, fresh-baked taste.
Any canned cinnamon roll brand works. A pumpkin or classic cinnamon flavor will both be delicious; choose based on preference.
Bake until the centers are set and a toothpick comes out clean. The tops should be lightly golden and the filling should be bubbling slightly.
More fall desserts to try
- Easy Pecan Pie Muffins
- Extra Moist Pumpkin Muffins
- Pumpkin Pie Cookies
- Pumpkin Chocolate Chip Bread
- Pumpkin Crescent Roll Cinnamon Rolls
- Canned Cinnamon Roll Donuts
Pumpkin Monkey Bread Muffins
Ingredients
- 1 package canned cinnamon rolls
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 3 tablespoons melted butter
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Grease or line an 8-cup muffin tin.
- Whisk together melted butter, brown sugar, pumpkin puree, and pumpkin pie spice until smooth.
- Cut each cinnamon roll into quarters.
- Toss the cinnamon roll pieces in the pumpkin mixture until evenly coated.
- Divide the pieces among muffin cups (about four pieces per cup) and bake 18–20 minutes.
- Top with the included icing or serve plain.
Notes
- Any brand of canned cinnamon rolls will work.
- Use pumpkin puree, not pumpkin pie filling.
- Store refrigerated up to 2 days or freeze up to 3 months.
- Reheat briefly in the microwave for a warm treat.
Equipment
- Muffin pan
- Mixing bowl and whisk
- Measuring cups and spoons
Nutrition
Calories: 99 kcal
