Happy Sunday! Sunday’s are prob one of my fave days because I have come to fondly refer to them as my mad scientist/baking experiment days. Throughout the week I generally do my run of the mill meal prepping but Sunday’s I like to do the majority of my “just for fun” baking experiments. So today I have a brand spanking new (fun!) recipe for you – pumpkin cinnamon roll ice cream cups.
They are literally cinnamon rolls made into cup form so you can fill them with all kinds of goodies like ice cream or yogurt! I absolutely love these because with all of that extra space inside there’s so much more room for activities (stepbrothers, anyone?) and if you look close you can see that cinnamon roll swirl in the bottom of the cups. Observe below:
For this recipe I used my 5 minute pumpkin dough. If you’ve been following for awhile you may remember this dough. I first used it to create my vegan 5 minute microwave pumpkin cinnamon rolls and my 5 minute microwave pumpkin spice donuts. And yes, this recipe is also made in the microwave. Because ain’t nobody got time for the oven :p
What actually inspired this recipe, however, was the pumpkin noosa yogurt that recently debuted for Fall. I knew after trying it I had to make something fun to go with it. And so this recipe was born.
If you haven’t tried the pumpkin noosa yet, you need to get on that! I admit I don’t normally like noosa but the pumpkin flavored one is everything. It has cream cheese and pumpkin just swirled into the yogurt so you get an amazing yogurt with layers of flavors as opposed to just one flavor. I swear this post isn’t even sponsored lol
So anyway back to these cinnamon roll cups. Actually, I don’t really have much left to say. A pic is worth a thousand words and I’ve provided you guys with 7 pics….that’s like 5 books worth of writing right there lol So all I have left to say is the full recipe is below!
Microwave pumpkin spice cinnamon roll cups – makes ~3
Pumpkin spice cinnamon rolls
– 1/2 cup pumpkin purée
– 1 tsp baking powder
– 3/4 cup @kodiakcakes protein pancake mix or whole grain flour, more as needed
-1 tbsp coconut oil
– 2 tsp coconut sugar
– pinch pumpkin pie spice
– 2 tbsp butter of choice, melted
– date caramel
- Fill with whatever you like (I’ve filled them with ice cream, yogurt, even fruit)
In a food processor combine first 5 ingredients and blend well until a dough forms. Add more flour, a spoonful at a time, until dough is easy to handle I.e. Not sticky. Roll out on a flat surface into a rectangle, like you would for regular cinnamon rolls. I like to cover my surface with flour and then cover my rolling device (I use a glass drinking cup) with coconut oil to prevent the dough from sticking. Brush dough with butter then spoon date caramel on top, leaving about half an inch from the edges clear so the filling doesn’t spill out. Roll up dough loosely then cut off ends with a serrated knife. Get out 3 muffin liners and 3 small microwave safe bowls. Place liners inside bowls, make sure they aren’t a tight fit, it should be more of a loose fit. Set aside. Gauge the size of the bottom of the muffin liner then cut a cinnamon roll small enough to nestle inside the liner. Repeat with the other liners. You should only use about half of the cinnamon roll dough for this. With the rest, cut into equal sized cinnamon rolls. Unroll one cinnamon roll so you have a long strip of dough. Wrap it around the mini cinnamon roll in the muffin liner (refer to pics above). Pinch the edges of the dough together then gently press down on the mini cinnamon roll. Repeat with the rest of the dough. Microwave for 2-2 1/2 minutes or until center of cinnamon rolls is cooked. Let cool completely then fill with yogurt, ice cream, cream cheese, etc.