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Easy Small-Batch Pumpkin Cinnamon Rolls: The Best Fall Treat

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These cozy small-batch pumpkin cinnamon rolls are soft, fluffy, and perfectly spiced for fall. Made with simple ingredients and a luscious cream cheese frosting, they’re the ideal treat for a quiet weekend morning.

Ingredients

Scale
  • 1/2 cup warm milk (110-115°F)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/4 cup granulated sugar
  • 1/4 cup pumpkin puree
  • 2 tablespoons unsalted butter, melted
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour (plus more for dusting)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons unsalted butter, very soft
  • 1/4 cup packed brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1–2 teaspoons milk

Instructions

  1. Activate the yeast: In a small mixing bowl, combine warm milk (110-115°F) and 1 tablespoon of the granulated sugar. Sprinkle yeast on top, stir gently, and let sit for 5-10 minutes until frothy.
  2. Make the dough: Add remaining sugar, pumpkin puree, melted butter, and egg yolk to the yeast mixture. Stir to combine. In a separate bowl, whisk together flour, salt, and pumpkin pie spice. Add dry ingredients to wet mixture and stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth, soft, and slightly tacky.
  4. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
  5. Make the filling: In a small bowl, mix softened butter, brown sugar, granulated sugar, cinnamon, and nutmeg until a spreadable paste forms.
  6. Shape the rolls: Punch down the risen dough and roll into a 6×10 inch rectangle. Spread filling evenly, leaving a 1/2 inch border on the long edge. Roll tightly into a log and pinch the seam to seal.
  7. Cut the rolls: Using a sharp knife or unflavored dental floss, cut the log into 4 equal pieces. Place cut-side up in a greased small baking dish.
  8. Second rise: Cover the dish and let rolls rise for 30-45 minutes until puffy and touching each other.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown and filling is bubbly. Tent with foil if browning too quickly.
  10. Make the frosting: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy. Add milk one teaspoon at a time to reach desired consistency.
  11. Frost and serve: Let rolls cool for 5-10 minutes, then spread frosting generously over warm rolls. Serve warm.

Notes

Temperature is key for yeast activation. Don’t over-flour the dough; a slightly tacky dough yields the softest rolls. The second rise is essential for fluffy texture. Use a glass or ceramic dish for even baking. Let rolls cool slightly before frosting to prevent melting.

Nutrition

Keywords: pumpkin cinnamon rolls, small batch cinnamon rolls, fall baking, pumpkin dessert, cream cheese frosting, easy cinnamon rolls

Find it online: https://sofiaspice.com/easy-small-batch-pumpkin-cinnamon-rolls-the-best-fall-treat/