Go Back
Healthy Small Batch Pumpkin Cinnamon Rolls Recipe
Print Recipe

Small Batch Pumpkin Cinnamon Rolls Recipe

These Small Batch Pumpkin Cinnamon Rolls are a delightful fall treat that combines the warmth of pumpkin and cinnamon with a rich maple cream cheese frosting. Perfect for cozy mornings or small gatherings, these rolls are soft, fluffy, and irresistibly flavorful.
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Method: Baking
Cuisine: American
Keyword: Small Batch Pumpkin Cinnamon Rolls Recipe
Servings: 447
Calories: 6kcal

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