Small Batch Pumpkin Cinnamon Rolls
Enjoy a cozy fall breakfast courtesy of these small batch pumpkin cinnamon rolls! They're warm & gooey, filled with sweet pumpkin and autumn spices, and topped with a super smooth, delicious cream cheese frosting.
Servings: 6 cinnamon rolls
Ingredients
For the dough:
- 3 tbsp unsalted butter melted
- ½ cup milk warmed to about 105ºF
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 pinch salt
- 1 tsp instant or rapid rise yeast
- 1 egg room temp
- ¼ cup pumpkin puree
For the filling:
- 2-3 tbsp butter soft, room temp
- ⅓ cup brown sugar
- 1½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
For the frosting:
- 2 oz cream cheese room temp
- 2 tbsp unsalted butter room temp
- 1½ cups powdered sugar
- 1-2 tbsp vanilla extract
Instructions
For the dough:
- Melt the butter in a small bowl, then add the milk and whisk together. Heat in the microwave in 15 second intervals until the mixture reaches 105ºF, then add to the bowl of a stand mixer with the paddle attachment. The mixture should be warm, but NOT too hot! Let it cool to 105ºF if needed.
- In a small bowl, mix 1 cup of flour and the remaining dry ingredients together. Add the dry ingredients to the butter mixture, then mix in the egg and pumpkin. Beat on low speed for a few minutes until combined and runny.
- Add the remaining cup of flour to the bowl and mix with a dough hook for about 10 minutes. The dough should be just starting to firm up and pull away from the sides of the mixer, forming a very rough ball.
- Knead the dough by hand on a well-floured surface for another 4-5 minutes until the dough is completely smooth. *It should pass the windowpane test: gently stretch a small ball of the dough until light can shine through without breaking the dough.*
- Roll the dough into a smooth ball, then place it in an oiled bowl, cover with a dish towel, and let it rest for about 1 hour in a warm place, until it doubles in size.
For assembly:
- Prepare your baking dish or small cake pan with parchment paper or by greasing with butter.
- When the dough has about doubled in size, roll out the dough into a rectangle of your desired length & width (I usually make about a 10x12in rectangle for small batches).
- Leaving the bottom long edge of the dough clean, rub the softened butter all over the surface of the dough, then do the same with the brown sugar and spices.
- From the top edge of the dough rolling downward, gently roll the dough into a log. Roll tighter for more spirals and looser for fewer spirals. *Don’t roll too tight or the dough won’t proof easily again.*
- Slice the log into 6 even sections and place them face up in your prepared baking dish. Cover the dish with a towel and let the rolls rest for 1 more hour to double in size again. After proofing, they should be pillowy and squishy in the pan. *(Alternatively, you can cover the dish and proof the rolls overnight in the refrigerator, then let them rest at room temp for about 30 minutes in the morning before baking.)*
- Bake at 350ºF for about 25-30 minutes until the rolls are golden on top and still soft in the middle. They should be slightly underbaked to still be gooey and soft.
For the frosting:
- While the rolls are cooling, cream the butter and cream cheese together in a stand mixer with the paddle attachment until fluffy.
- Add the powdered sugar ½ cup at a time and mix until smooth. Thin the frosting with 1 tbsp of vanilla extract at a time as needed.
- When the cinnamon rolls are cooled slightly but still warm to the touch, spread the frosting evenly over the rolls and enjoy!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Proofing Tips: If your dough isn't rising enough when proofing, it could be because of a number of factors like expired yeast or a room temperature that's not warm enough. If temperature is the issue, I like to add warm water to a large bowl, then let the bowl of dough float in the larger water bowl so the water heats up the dough from the outside.
- Use fun toppings. A dusting of cinnamon, a drizzle of maple syrup, or even some sprinkles on top of these cinnamon rolls can make them even more festive and fun!
- Add pumpkin to the filling. These cinnamon rolls have pumpkin in the dough itself, but you can add a spread of pumpkin puree to the filling as well for extra flavor.