You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!

10/03/2020

~ Pumpkin-Pie Pumpkin-Spiced Cinnamon-Roll Cups ~

IMG_6127Pumpkin spice.  Some like it, some do not, but, kinda like the elf-on-the-shelf, at this time of year, it can be found, in various forms, almost everywhere.  Truth told, I do like a few forkable pumpkin-spiced things -- cake, cheesecake, cookies, quick-bread, pancakes, an occasional muffin, and, these super-easy-to-make pumpkin-pie filling filled cinnamon-roll cups.  As for pumpkin-spiced beverages (lattes, milkshakes, cocktails, etc.), no thank-you, I'll pass, they're not my cup of tea.

When it comes to breakfast or bunch, I am always looking for the easiest way to serve good food. Mornings in the average family tend to have lots happening at once.  I love my family and I enjoy my guests, but, back in the days when I was trying to get three kids off to meet the school bus and my husband out the door to the office, or, fast forward to when I happen to be organizing breakfast for a few overnight guests, no one appreciates having a few time-saving recipes that taste as good as they look as much as I do, and this Fall recipe is worth its weight in gold.

440px-Pillsbury_logo.svgPillsbury and their adorable dough boy have been a part of my life over fifty years (and they've been around a lot longer than that).  Breakfast, lunch or dinner, when mom made their crescent rolls, we paced around in front of the oven until they came out.  During the years when they televised the Pillsbury Bake-Off, I always watched, and, learned something creative. When Pillsbury came out with cinnamon rolls, my kids knew I would be an easy sell on this product, and, truth told, they earned a place in my refrigerator. Then, when they came along with Grand's cinnamon rolls, complete with cream cheese icing, I didn't hesitate to pick up a few canisters.

There came a time when I did what I often do with a product I like. I went to their website (Quick & Easy Recipes by Pillsbury) and searched by ingredient (cinnamon rolls). Amongst several creative ways to to use them, I came across Two-Ingredient Peach Pie Cups, which used smaller-sized canisters of cinnamon rolls + peach pie filling, baked in standard-sized muffin tins.  For my own "bigger has got to be better", seasonal, perfect-for-the-Fall take, I used Grand's pumpkin-spice rolls + Libby's pumpkin pie mix, and, baked them in jumbo-sized muffin tins.  They're like pumpkin pie filled doughnuts.  My family simply adores them and yours will too.

Grands pumpkin-spice rolls & pumpkin pie filling is grand.

IMG_6139Topped w/pumpkin-spice icing too?  You betcha.

IMG_60962  17.5-ounce canisters Pillsbury Grands pumpkin-spice rolls w/pumpkin-pie-spice icing

1  15-ounce can pumpkin pie mix, your favorite brand, prepared as directed on can

no-stick cooking spray

~ Step 1.  Spray the inside cups of two jumbo-sized muffin tins (12 cups) with no-stick cooking spray.

IMG_6094 IMG_6094 IMG_6094 IMG_6094 IMG_6094 IMG_6094 IMG_6094~Step 2.  Remove both canisters of Grands pumpkin-spice rolls from the refrigerator.  Peel back the wrapping and give them a whack on the side of the countertop to open the package.  Remove and set aside the pumpkin-spice icing.  One-at-a-time, remove the pumpkin-spice rolls, placing them in each of ten of the muffin cups.  Using a tart tamper placed in the center of each cinnamon roll, press down on the center to fit each cinnamon roll flatly into the bottom of its cup.  Using your fingertips, press the sides of each roll into the sides of each cup, to form a cup about 3/4 up the sides of each cup.

IMG_6100 IMG_6100 IMG_6100 IMG_6100 IMG_6100 IMG_6100 IMG_6100~Step 3.  Open the can of pie mix.  As per the directions on the can, in a small bowl, whisk the pie mix together with 1 lightly-beaten egg and 4 tablespoons milk.   Using an ordinary tablespoon, distribute pie filling to the top of each cinnamon-roll cup (there's enough filling to fill each one to the top), doing your best not to drip any filling on the edges of the pumpkin-spice roll cups or sides of pan.  Bake both pans, at once, on center rack of preheated 325° oven for 21-24 minutes, or until pumpkin-spice rolls are golden around sides and filling is puffed through to center.  Remove from oven and cool in pan 1-2 minutes.  Using a paring and your fingertips, gently lift each pumpkin-pie-filling filled pumpkin-spice roll cup onto a wire rack to cool to room temperature, 30-45 minutes.

IMG_4163 IMG_4163 IMG_4163~ Step 4.  While the pumpkin-spice roll cups are baking, stir about 1/2 teaspoon of water into both containers of the reserved pumpkin-spice icing, to thin it down to a drizzly, rather than a spreadable consistency.  For a prettier presentation, transfer the icing to a small squirt-type condiment container.  When pumpkin-spice cups are cooled, slowly drizzle icing over top of each one.  Plate and serve.

Store-bought seriously "CAN" be simply delicious!

IMG_6137Two canisters pumpkin-spice rolls + one can pumpkin pie mix?

IMG_6153One taste & you'll be completely convinced.

IMG_6154Pumpkin-Pie Pumpkin-Spiced Cinnamon-Roll Cups: Recipe yields Recipe yields 10 individual (jumbo-sized muffin-sized) pumpkin-pie-filling filled pumpkin-spice-roll cups.

Special Equipment List: 1, 12-cup jumbo-size muffing tin; tart tamper; spoon; paring knife; wire cooling rack; small squirt-type condiment bottle (optional)

6a0120a8551282970b019b01684075970dCook's Note:  When it comes to our Annual Thanksgiving feast, it is always a very traditional one.  I like to tell the story about my serving cranberry-lacquered cornish game hens -- once.  It was back in the early '90's and I found the recipe featured on the cover of Bon Appetit magazine.  I made 24 of them, one for each person.  They looked as magnificent as the magazine cover and they tasted as good as they looked, but, I wasn't feeling anything but polite indignation in my turkey-day dining room that evening.  My efforts were less appreciated the next day because there were no leftovers for sandwiches.  It was then I decreed Thanksgiving to be a stick-with-tradition meal.  This pie, my pie, is made from homegrown, roasted pumpkin puree.  This year, be sure to try my ~ Traditional Thanksgiving Preschutti Pumpkin Pie ~.  

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

Comments

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment