Print

Perfect Small-Batch Pumpkin Cinnamon Rolls Recipe

small-batch pumpkin cinnamon rolls - featured image
Print Recipe

These cozy small-batch pumpkin cinnamon rolls are soft, pillowy, and topped with a thick cream cheese glaze. Perfect for fall mornings, they make exactly four rolls using simple ingredients and a quick rise method.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (about 188g)
  • 1 teaspoon instant yeast
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ¼ cup pumpkin puree (about 60g)
  • ¼ cup warm milk (about 60ml, around 110°F)
  • 2 tablespoons unsalted butter, softened
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsalted butter, very soft (for filling)
  • ¼ cup packed brown sugar (about 50g)
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves (optional)
  • 2 ounces cream cheese, softened (for glaze)
  • ½ cup powdered sugar (about 60g)
  • 1–2 tablespoons milk (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (around 110°F) with 1 tablespoon of the sugar and the instant yeast. Let sit for 5 minutes until foamy.
  2. Mix the dough: In a medium bowl, whisk together flour, remaining 1 tablespoon sugar, and salt. Add pumpkin puree, softened butter, egg yolk, vanilla, and yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and slightly tacky but not sticky. The dough should spring back slowly when pressed.
  4. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45 minutes to 1 hour until doubled in size.
  5. Make the filling: In a small bowl, mix brown sugar, cinnamon, nutmeg, and cloves (if using). Set aside.
  6. Roll and fill: Punch down the risen dough. On a lightly floured surface, roll into an 8×10-inch rectangle. Spread softened butter evenly over dough, leaving a ½-inch border on one long edge. Sprinkle cinnamon-sugar mixture over butter, pressing gently.
  7. Roll it up: Starting from the long edge without the border, roll dough tightly into a log. Pinch seam to seal. Cut into 4 equal pieces (about 1 ½ inches thick). Place cut-side up in a greased small baking dish.
  8. Second rise: Cover dish with towel and let rolls rise for 30-40 minutes until puffy and touching each other.
  9. Preheat and bake: Preheat oven to 350°F (175°C). Bake rolls on middle rack for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
  10. Make the glaze: While rolls bake, beat softened cream cheese with an electric mixer until smooth. Add powdered sugar, vanilla, and 1 tablespoon milk. Beat until combined, then add more milk 1 teaspoon at a time until thick but pourable.
  11. Glaze and serve: Let rolls cool for 5 minutes. Drizzle cream cheese glaze generously over warm rolls. Serve immediately.

Notes

For best results, use instant yeast (not active dry). If pumpkin puree seems watery, blot with a paper towel before adding. Let rolls cool 5 minutes before glazing to prevent glaze from melting. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition

Keywords: pumpkin cinnamon rolls, small batch cinnamon rolls, fall baking, pumpkin recipes, cinnamon rolls with cream cheese glaze

Find it online: https://zoeplate.com/perfect-small-batch-pumpkin-cinnamon-rolls-recipe/