Preheat the oven to 350 and grease 8 cups in a muffin pan with nonstick cooking spray.
Open the cinnamon roll package and separate each roll. Sprinkle some flour on a flat surface and use a rolling pin to roll each cinnamon roll until it’s flat.
Carefully press each cinnamon roll into the muffin pan to form a cup.
In a large bowl, whisk together the pumpkin pie mix, evaporated milk, and egg until smooth and well combined.
Spoon the pumpkin mixture into the cinnamon roll cups.
Place the pan in the oven to bake for 20 to 25 minutes, until the edges of the cinnamon rolls are golden brown.
Allow to cool in the pan until safe to touch, then transfer the pie cups to a wire cooling rack to cool completely before serving.