As the crisp autumn air settles in and the scent of pumpkin fills the season, what could be better than a fresh batch of pumpkin cinnamon rolls? These delightful treats bring the comfort of soft, fluffy dough, rich pumpkin spice, and a sweet maple cream cheese frosting that takes your tastebuds on an unforgettable journey. Whether you’re baking for yourself or a small gathering, this recipe is perfect for a cozy fall moment. Here’s a comprehensive guide to making Small Batch Pumpkin Cinnamon Rolls that will outshine any other recipe!
Why You’ll Love These Small Batch Pumpkin Cinnamon Rolls
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Soft and Fluffy Texture: The secret to these pumpkin cinnamon rolls’ light and airy texture lies in the use of milk bread dough, or tangzhong. This method ensures a soft, tender roll that is anything but dense.
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Rich Pumpkin Flavor: The addition of pumpkin puree to the dough infuses the rolls with a naturally sweet and earthy pumpkin flavor that perfectly complements the spices.
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Maple Cream Cheese Frosting: What could be better than topping your warm pumpkin rolls with a creamy, smooth frosting made with pure maple syrup and cream cheese? It adds just the right level of sweetness and richness.
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Perfectly Sized for Small Gatherings: Unlike large batch recipes that make dozens of rolls, this recipe yields just enough for 6 rolls—ideal for small family breakfasts or a cozy treat for yourself.
Ingredients for Small Batch Pumpkin Cinnamon Rolls
To make these pumpkin cinnamon rolls, you’ll need to gather the following ingredients. Each component plays a crucial role in ensuring that the dough is tender, the filling is flavorful, and the frosting is irresistible.
Dough Ingredients
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All-Purpose Flour: Forms the base of the dough, contributing to its structure and chewiness. High-quality flour, like King Arthur, is recommended for the best results.
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Active Dry Yeast: The yeast makes the dough rise, giving the rolls their soft, fluffy texture.
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Egg: Adds moisture and helps bind the dough together.
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Unsalted Butter: Provides tenderness and richness to the dough, giving it that melt-in-your-mouth feel.
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Whole Milk: Hydrates the dough and helps it come together into a soft, smooth consistency. You can substitute with non-dairy milk if preferred, but whole milk produces the softest rolls.
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Pumpkin Puree: Adds moisture and a natural pumpkin flavor to the dough. Make sure you use 100% pure pumpkin puree, not pumpkin pie filling.
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Salt: Balances the flavors and helps control the yeast’s activity.
Filling Ingredients
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Unsalted Butter: The butter forms the base of the filling and ensures it’s rich and flavorful.
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Dark Brown Sugar: Adds a deep sweetness and enhances the pumpkin spice flavor.
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Pumpkin Pie Spice: The essential spice mix for any fall recipe. You can use a pre-made mix or create your own with cinnamon, nutmeg, ginger, and cloves.
Maple Cream Cheese Frosting Ingredients
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Cream Cheese: The creamy base for the frosting. Make sure it’s softened to room temperature for a smooth consistency.
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Pure Maple Syrup: Adds sweetness and the iconic maple flavor to the frosting. Always use pure maple syrup for the best taste.
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Heavy Whipping Cream: Lightens the frosting and gives it the perfect fluffy texture.
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Salt: A pinch of salt helps balance out the sweetness and bring out the maple flavor.
Step-by-Step Instructions: How to Make Small Batch Pumpkin Cinnamon Rolls
Here’s a detailed guide to help you create these delicious pumpkin cinnamon rolls from start to finish.
Step 1: Make the Tangzhong (Milk Bread Starter)
The tangzhong method is a game changer for soft and fluffy dough. To make it:
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Combine all-purpose flour and whole milk in a saucepan over medium heat. Stir continuously until the mixture thickens into a smooth slurry.
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Remove from heat and let it cool to room temperature.
This step ensures the dough will retain moisture, making your rolls extra soft.
Step 2: Prepare the Dough
In the bowl of a stand mixer, combine the following:
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The tangzhong mixture
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Pumpkin puree, whole milk, dark brown sugar, and active dry yeast
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Egg, unsalted butter, salt, and all-purpose flour
Mix everything together and knead on medium-high speed for 15-20 minutes. The dough should be soft, smooth, and slightly sticky. Once it no longer sticks to the sides of the bowl and passes the windowpane test, it’s ready to rise.
Step 3: Let the Dough Rise
Shape the dough into a ball and place it in a greased bowl. Cover with a clean towel and let it rise in a warm place for about an hour, or until it has doubled in size.
Step 4: Prepare the Filling
While the dough is rising, make the pumpkin spice filling:
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Melt the unsalted butter in a small saucepan until it turns golden brown, then set it aside to cool slightly.
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In a separate bowl, mix dark brown sugar and pumpkin pie spice. Set this aside for later.
Step 5: Roll Out the Dough
Once the dough has risen, punch it down gently to release air bubbles. Turn it out onto a lightly floured surface and roll it into a 12″ x 16″ rectangle.
Step 6: Add the Filling
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Spread the brown butter evenly over the dough, making sure to cover it completely.
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Sprinkle the pumpkin spice sugar mixture over the butter, ensuring it’s distributed evenly.
Step 7: Roll and Slice
Starting from one long edge, roll the dough tightly into a log. Using a sharp knife or pizza cutter, slice the log into 6 even pieces. Arrange them in a greased or lined 8×8-inch pan.
Step 8: Second Rise
Cover the pan with a towel and let the rolls rise for another 30 minutes, or until they’ve doubled in size.
Step 9: Bake the Rolls
Preheat the oven to 350°F (175°C). If you want a golden finish, you can brush the rolls with an egg wash (a mixture of beaten egg and milk) before baking.
Bake the rolls for about 20 minutes or until the tops are golden and the rolls reach an internal temperature of 180°F (82°C).
Step 10: Prepare the Maple Cream Cheese Frosting
The frosting is the star of the show, adding that perfect sweet finish to the rich pumpkin cinnamon rolls. Here’s how to make it:
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In a small mixing bowl, beat together the cream cheese, pure maple syrup, and salt until smooth. This creates the creamy base for your frosting.
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Slowly add the heavy whipping cream, continuing to beat the mixture until the frosting is light, fluffy, and spreadable. If you want the frosting to be thinner, you can add a little more cream. For a thicker consistency, use less cream.
Step 11: Frost the Rolls
Once your pumpkin cinnamon rolls are baked and golden brown, let them cool slightly before frosting. The frosting should be spread over the warm rolls, so it melts just a little and seeps into every crevice, enhancing the flavor.
Using a spatula, spread the frosting generously over each roll, making sure each bite gets a delicious layer of maple cream cheese goodness.
Step 12: Serve and Enjoy!
These pumpkin cinnamon rolls are best served warm, with the frosting still soft and creamy. Whether you’re enjoying them for breakfast, dessert, or as a snack, they’re sure to impress!
Pro Tips for Perfect Pumpkin Cinnamon Rolls
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Dough Consistency: It’s important to note that pumpkin dough can be a little stickier than regular dough. If the dough seems too sticky during the kneading process, add a small amount of flour at a time, but avoid adding too much, as this can make the rolls dense.
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Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before using them. Cold ingredients can make it harder to incorporate everything smoothly, leading to uneven results.
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Resting Time: Don’t rush the dough’s resting time. Allow it to rise properly for the softest rolls. If you’re short on time, you can let the dough rise in the fridge overnight for a longer fermentation, which will also develop more flavor.
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Baking Time: Keep an eye on your rolls while they bake. Oven temperatures vary, so start checking around the 18-minute mark. You want the tops to be golden and the rolls to have reached an internal temperature of about 180°F (82°C) to ensure they’re fully cooked.
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Storing Leftovers: These pumpkin cinnamon rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. Reheat in the microwave for 5-10 seconds before serving. If you have extra frosting, store it in the fridge and use it within a few days.
Common Questions About Pumpkin Cinnamon Rolls
Can I make these rolls ahead of time?
Yes, you can make the dough the night before and refrigerate it overnight. After the dough has risen, punch it down and proceed with the rolling and baking process the next day.
Can I freeze these rolls?
Definitely! If you want to freeze the rolls, follow the recipe up until the second rise. Instead of letting the rolls rise for 30 minutes, cover the pan with plastic wrap and place it in the freezer. Once the rolls are frozen solid, you can transfer them to a freezer-safe bag or container. When you’re ready to bake, allow the rolls to thaw and rise for 1-2 hours before baking as usual.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use 100% pure pumpkin puree for this recipe. Pumpkin pie filling contains additional spices and sugars that will alter the flavor of the rolls. Stick to the plain puree for the best results.
FAQs On Small Batch Pumpkin Cinnamon Rolls
Do cinnamon and pumpkin go together?
Yes, cinnamon and pumpkin are a perfect match! The warm, earthy flavor of pumpkin pairs beautifully with the sweet and spicy notes of cinnamon. Together, they create a comforting, fall-inspired combination that is both flavorful and aromatic. This pairing is commonly used in many seasonal recipes like pies, cakes, and cinnamon rolls for its rich and satisfying taste.
How do you add pumpkin to cinnamon rolls?
To add pumpkin to cinnamon rolls, you incorporate pumpkin puree into the dough. It not only infuses the rolls with a natural pumpkin flavor but also helps keep the dough moist and tender. You can also mix pumpkin pie spice into the filling to complement the pumpkin and enhance the overall flavor. For the best results, ensure you’re using pure pumpkin puree, not pumpkin pie filling, for a more authentic taste.
What is the secret to the best cinnamon rolls?
The secret to the best cinnamon rolls lies in the dough. A soft, fluffy texture is achieved by properly kneading the dough and allowing it to rise sufficiently. Using high-quality ingredients like butter, milk, and eggs helps create a rich dough, while giving it time to rise and develop flavor is essential. Additionally, a generous amount of cinnamon and sugar in the filling and a creamy, flavorful frosting can elevate the overall taste.
What is the secret to rolling a pumpkin roll?
The secret to rolling a pumpkin roll lies in the proper handling of the dough. To ensure it rolls without cracking, make sure the pumpkin roll is baked on a parchment-lined baking sheet and rolled up while it’s still warm. Be gentle during the rolling process and allow it to cool completely before slicing. If you’re making pumpkin cinnamon rolls, similar care is needed when rolling up the dough tightly to prevent any air pockets or uneven layers.
Conclusion on Small Batch Pumpkin Cinnamon Rolls Recipe
These Small Batch Pumpkin Cinnamon Rolls are the perfect way to enjoy the flavors of fall without the need to bake dozens of rolls. With their soft, fluffy texture, rich pumpkin flavor, and decadent maple cream cheese frosting, these rolls are a treat that will satisfy any fall craving. Whether you’re baking for a small family breakfast, brunch with friends, or just a quiet day at home, these rolls are sure to become a new favorite.
Small Batch Pumpkin Cinnamon Rolls Recipe
Ingredients
Dough:
- 240 g 2 cups all-purpose flour
- 1 ½ tsp active dry yeast
- 60 g ¼ cup pumpkin puree
- 30 g 2 tbsp whole milk
- 1 tbsp dark brown sugar
- 1 egg room temperature
- 42 g 4 tbsp unsalted butter (room temperature)
- 1 tsp salt
Filling:
- 28 g 2 tbsp unsalted butter (room temperature)
- 100 g ½ cup dark brown sugar
- 2 tsp pumpkin pie spice
Maple Cream Cheese Frosting:
- 110 g ½ cup cream cheese (room temperature)
- 2 tbsp pure maple syrup
- ⅛ tsp salt
- 2 tbsp heavy whipping cream room temperature
Instructions
- Prepare Tangzhong: In a saucepan over medium heat, whisk together 24g (3 tbsp) flour and 100g (⅓ cup) whole milk. Stir until it thickens into a slurry. Remove from heat and let cool.
- Make Dough: In a stand mixer, combine tangzhong, pumpkin puree, milk, dark brown sugar, yeast, egg, butter, salt, and flour. Knead for 15-20 minutes until smooth and elastic. Let dough rise in a warm place until doubled (about 1 hour).
- Prepare Filling: Melt butter and set aside. Mix dark brown sugar and pumpkin pie spice.
- Shape Rolls: Roll dough into a 12″ x 16″ rectangle. Spread melted butter over the dough and sprinkle the sugar-spice mixture evenly on top. Roll the dough tightly and cut into 6 equal pieces. Place in a greased 8×8 pan.
- Second Rise: Cover rolls with a towel and let them rise for 30 minutes, until doubled.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20 minutes or until golden brown and an internal temperature of 180°F (82°C) is reached.
- Make Frosting: Beat cream cheese, maple syrup, and salt. Add whipping cream and mix until smooth and fluffy.
- Frost and Serve: Spread frosting over warm rolls and serve!
Notes
- If the dough is too sticky, add flour a tablespoon at a time until it reaches the right consistency.
- You can refrigerate the dough overnight and bake the rolls the next day for added flavor.
- Freeze any leftover rolls for up to a month. Reheat and frost before serving.
Nutritional Facts (per roll)
- Calories: 447 kcal
- Carbohydrates: 60g
- Protein: 8g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 79mg
- Sodium: 446mg
- Potassium: 201mg
- Fiber: 2g
- Sugar: 24g
- Vitamin A: 2246 IU
- Calcium: 97mg
- Iron: 3mg
