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Cozy Small-Batch Pumpkin Cinnamon Rolls with Cream Cheese Frosting

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These small-batch pumpkin cinnamon rolls deliver all the comfort of a classic fall treat without the big-batch commitment. Made with a soft, pumpkin-infused dough and a perfectly spiced filling, they’re topped with a tangy cream cheese frosting for the ultimate cozy indulgence.

Ingredients

Scale
  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup bread flour
  • 2 tablespoons granulated sugar
  • 1/2 packet active dry yeast (about 1 1/8 teaspoons)
  • 1/4 teaspoon salt
  • 1/3 cup pumpkin purée (100% pure, not pie filling)
  • 1/4 cup warm milk (around 110°F)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg yolk
  • 2 tablespoons unsalted butter, very soft (for filling)
  • 3 tablespoons light brown sugar, packed (for filling)
  • 1 1/2 teaspoons ground cinnamon (for filling)
  • 1/4 teaspoon ground ginger (for filling)
  • 1/8 teaspoon ground nutmeg (for filling)
  • Pinch of black pepper, optional (for filling)
  • 2 ounces cream cheese, softened (for frosting)
  • 1 tablespoon unsalted butter, softened (for frosting)
  • 1/2 cup powdered sugar, sifted (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1–2 teaspoons milk or heavy cream, as needed (for frosting)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F) and a pinch of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
  2. Make the dough: In a large bowl, whisk together the all-purpose flour, bread flour, remaining sugar, and salt. In a separate small bowl, whisk the pumpkin purée, melted butter, and egg yolk. Pour the yeast mixture and pumpkin mixture into the dry ingredients. Stir with a rubber spatula until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, adding a sprinkle of flour if too sticky, until smooth, soft, and slightly tacky. (Alternatively, knead with a stand mixer dough hook on medium-low for 5 minutes.)
  4. First rise: Shape the dough into a ball. Place in a lightly greased bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
  5. Prepare the filling and pan: While the dough rises, mix the very soft butter, brown sugar, cinnamon, ginger, nutmeg, and black pepper (if using) in a small bowl until a paste forms. Grease a 6-inch cast iron skillet or small cake pan with butter or non-stick spray.
  6. Roll and fill: Punch down the risen dough. On a lightly floured surface, roll it into a rough 8×10-inch rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border on one long edge. Roll the dough up tightly from the opposite long edge, like a jelly roll. Pinch the seam to seal.
  7. Cut the rolls: Using a sharp knife or bench scraper, cut the log into 4 equal pieces. Place them cut-side up in the prepared pan, with a little space between each.
  8. Second rise: Cover the pan loosely with a towel and let the rolls rise for 30-45 minutes until puffy and touching each other. Preheat the oven to 350°F (175°C) during the last 15 minutes.
  9. Bake: Place the pan on the middle rack and bake for 20-25 minutes, until golden brown and bubbly. Tent with foil if browning too quickly. An instant-read thermometer should read about 190°F in the center.
  10. Make the frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar, vanilla, and a pinch of salt. Beat until combined. Add 1-2 teaspoons of milk or cream if too thick.
  11. Frost and serve: Let the rolls cool in the pan for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately.

Notes

For best results, use 100% pure pumpkin purée, not pumpkin pie filling. The pinch of black pepper in the filling is optional but highly recommended—it enhances the spices. Weighing flour (130g AP flour + 35g bread flour) ensures consistency. Rolls can be prepared through the second rise and refrigerated overnight for deeper flavor.

Nutrition

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

Find it online: https://gleamgulp.com/cozy-small-batch-pumpkin-cinnamon-rolls-with-cream-cheese-frosting/