Pumpkin Apple Cinnamon Roll Muffins

Pumpkin Apple Cinnamon Roll Muffins
A fall recipe for Pumpkin Apple Cinnamon Roll Muffins. These are the perfect on-the-go breakfast treat!

Okay, these Pumpkin Apple Cinnamon Roll Muffins certainly not the first cinnamon roll muffins/cupcakes to hit the scene, but these are my own interpretation. I love cinnamon rolls because they’re adaptable, easy, and delicious. But the best part about this recipe is the portability. Normal cinnamon rolls can be a bit messy to grab and go in the mornings, so I love that these Pumpkin Apple Cinnamon Roll Muffins are single serve.

Back in the day before my blogging days, I used to avoid any recipes that required yeast. I was always afraid my dough wouldn’t rise or I’d let it rise too much. After I finally worked up the courage to try cinnamon rolls, I was hooked. The secret is to trust the process. I shared my love of cinnamon rolls with my Carrot Cake Cinnamon Rolls recipe and I’m doing it again with these Pumpkin Apple Cinnamon Roll Muffins. I wanted to combine some classic fall flavors, apples, apple cider, and pumpkin, into one perfect breakfast treat.

The nice thing about these Pumpkin Apple Cinnamon Roll Muffins is that they have a big wow factor. The swirled roll tops with icing drizzled on top is drop dead gorgeous. You can serve these guys as soon as they come out of the oven and drizzle the icing over the tops in front of your guests (after they’ve cooled for a bit). They will “ooh” and “aah” and you’ll win host/hostess of the year for your showmanship. Either that or they will dismiss your showmanship and pester you about when they’ll be able to just eat a muffin already—which is what happened to me when I made these for brunch.


Yields approximately 12-16 muffins

Pumpkin Apple Cinnamon Roll Muffins

30 minPrep Time

1 hr, 20 Cook Time

1 hr, 50 Total Time

Save Recipe

Ingredients

    Roll
  • 1/3 cup Organic Apple Cider
  • 1 teaspoon Vanilla Bean Paste
  • 3 1/4 cups All-purpose Flour, divided
  • 2 1/4 teaspoons (1/4 oz package) Active Dry Yeast
  • 1/2 cup Pumpkin Pureé (not pumpkin pie filling)
  • 2/3 cup Whole Milk
  • 2 tablespoons Granulated Sugar
  • 4 tablespoons Unsalted Butter, divided
  • 1/2 teaspoon Salt
  • 1 Egg, beaten
  • 1/2 cup packed Light Brown Sugar
  • 1 teaspoon Cinnamon
  • Filling
  • ½ cup Unsalted Butter, melted
  • Remaining Chai Mix
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar
  • 3 tablespoons Cinnamon
  • 2 cups Granny Smith Apples, peeled and finely diced
  • Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons + 2 teaspoons Organic Apple Cider

Instructions

    Roll Directions
  1. In the bowl of a stand mixer, stir together 1 1/2 cups flour and yeast, set aside.
  2. In a medium saucepan, whisk together apple cider, vanilla bean paste, pumpkin, milk, sugar, salt, and two tablespoons butter. Heat on medium low heat, being careful not to boil, until very warm (about 120-130 degrees) - the butter will be almost melted and should be very hot, but not burning, to the touch.
  3. Pour pumpkin mixture along with the beaten egg over the flour in the stand mixer fitted with a dough hook.
  4. Mix on medium speed until mixture is wet. Gradually add remaining 1 3/4 cup flour while mixer is on medium speed. Add an additional 1/4 cup flour if needed, the dough should be pulling away from the sides and the bowl should be almost clean. Keep the mixer on medium speed and knead for 8 minutes.
  5. Turn dough out into a greased bowl, cover, and let rise for one hour or until doubled. Punch dough down and roll out onto a floured surface into a large rectangle, about 12 x 10 inches.
  6. Filling and Assembly Instructions
  7. In a medium-sized bowl, mix sugar, brown sugar, cinnamon, and apples.
  8. Melt remaining 2 tablespoons butter and spread over dough, sprinkle with brown sugar and cinnamon.
  9. Roll out the dough into a long rectangle about 1/4” thick. Brush with about half of the melted butter.
  10. Spread the apple cinnamon mixture evenly over the dough, leaving about an inch empty on all sides.
  11. Roll dough over itself from back to front along the long side of the rectangle to form a log.
  12. Slice the log into 12-16 even pieces.
  13. Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.
  14. Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
  15. Preheat the oven to 375 degrees F.
  16. Bake for 20 minutes or until the tops are golden. Cool for at least 10 minutes on a wire rack
  17. Apple Cider Glaze Instructions
  18. Whisk together the powdered sugar and apple cider until smooth.
  19. Drizzle over rolls.
7.5
36
https://www.litosupply.co/pumpkin-apple-cinnamon-roll-muffins/



In other news, The Boyfriend and I got engaged last week! My s

A fall recipe for Pumpkin Apple Cinnamon Roll Muffins. These are the perfect on-the-go breakfast treat!
A fall recipe for Pumpkin Apple Cinnamon Roll Muffins. These are the perfect on-the-go breakfast treat!
A fall recipe for Pumpkin Apple Cinnamon Roll Muffins. These are the perfect on-the-go breakfast treat!
A fall recipe for Pumpkin Apple Cinnamon Roll Muffins. These are the perfect on-the-go breakfast treat!
A fall recipe for Pumpkin Apple Cinnamon Roll Muffins. These are the perfect on-the-go breakfast treat!

ister and out-of-town friend, and I were thrilled when The Boyfriend surprised us with a reservation at The Aviary. The four of us then had dinner at Maude’s Liquor Bar, one of our favorite restaurants in the city. The Boyfriend proposed at the end of the night as we were walking home when my sister and our friend were walking ahead of us. We got to have an awesome, private moment with a perfect view of the city and I couldn’t have asked for more.

We’ve been keeping this under wraps so we could tell our friends and family before we made a big social media announcement. It’s kind of been like a super awesome secret for the past few days—but now I get to share it with you! So, happy Sunday everyone!


The Boyfriend went above and beyond to find an engagement ring with a conflict-free diamond and rose gold band from Brilliant Earth.

A fall recipe for Pumpkin Apple Cinnamon Roll Muffins. These are the perfect on-the-go breakfast treat!