Embrace the flavors of autumn with this effortless brunch spread that combines two beloved pumpkin treats. Warm, gooey pumpkin spice cinnamon rolls paired with moist pumpkin chocolate chip muffins create a breakfast that feels special without the fuss.
Whether you’re hosting a cozy gathering or treating your family to a weekend surprise, this duo is sure to delight. The cinnamon rolls bake up golden and are finished with a sweet icing, while the muffins are ready to enjoy straight from the package. It’s fall baking made simple!
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Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Unroll the cinnamon roll dough and separate the rolls. Place them in a greased round or square cake pan.
- Bake until golden brown, 23-27 minutes.
- Remove from the oven and spread the included icing over the warm rolls.
- Serve the cinnamon rolls warm alongside the pumpkin chocolate chip muffins.
Recipe Tips
For extra indulgence, serve the cinnamon rolls with a drizzle of caramel sauce.
Warm the muffins slightly in the microwave or oven for a fresh-from-the-oven taste.
Add a dollop of whipped cream or a sprinkle of cinnamon on top for garnish.
FAQ
Can I make these cinnamon rolls ahead of time?
Yes, you can bake the cinnamon rolls a day in advance. Store them in an airtight container and reheat in the oven or microwave before serving. Add the icing after reheating.
Are the muffins gluten-free?
The ingredients listed include wheat, so these muffins are not gluten-free. Check the packaging for specific dietary information.
Can I substitute the cinnamon rolls with another brand?
Absolutely! Any refrigerated cinnamon roll dough will work. Adjust baking time according to package instructions.
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