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Cozy Small-Batch Pumpkin Cinnamon Rolls with Cream Cheese Icing

small-batch pumpkin cinnamon rolls - featured image
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These cozy small-batch pumpkin cinnamon rolls with cream cheese icing are the perfect answer to a quiet morning, a rainy evening, or just a Tuesday that needs a little extra warmth. They deliver all the gooey, spiced, cream-cheese-slathered goodness without committing to a full pan.

Ingredients

Scale
  • For the Dough:
  • 1 cup plus 2 tablespoons all-purpose flour (about 150g)
  • ¼ cup pumpkin puree (60g)
  • ¼ cup warm milk (60ml), heated to about 110°F
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon active dry yeast
  • 1 large egg yolk
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • For the Filling:
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • For the Cream Cheese Icing:
  • 2 ounces cream cheese, softened
  • ½ cup powdered sugar (60g)
  • 1 tablespoon unsalted butter, softened
  • ½ teaspoon vanilla extract
  • 1–2 teaspoons milk

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (110°F) and 1 tablespoon granulated sugar. Sprinkle active dry yeast on top and let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a medium bowl, whisk together flour, remaining 1 tablespoon sugar, salt, and pumpkin pie spice. Make a well, add pumpkin puree, egg yolk, melted butter, and frothy yeast mixture. 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 and slightly tacky.
  4. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Make the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and nutmeg into a spreadable paste.
  6. Roll out the dough: Punch down dough, turn onto a floured surface, and roll into a 6×10-inch rectangle, about ¼-inch thick.
  7. Fill and roll: Spread filling evenly over dough, leaving a ½-inch border on the top long edge. Roll tightly into a log and pinch the seam to seal.
  8. Cut the rolls: Cut the log into 4 equal pieces (about 1.5 inches thick each).
  9. Second rise: Place rolls cut-side up in a greased small baking dish, cover, and let rise for 30 minutes until puffed.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown and filling is bubbly.
  11. Make the icing: In a small bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until combined. Add milk 1 teaspoon at a time until thick but pourable.
  12. Ice and serve: Let rolls cool for 5-10 minutes, then drizzle cream cheese icing generously over the top. Serve warm.

Notes

Do not skip the yeast proof; it ensures the yeast is active. Milk should be about 110°F. Use a light hand when adding flour during kneading to avoid dense rolls. For clean cuts, use unflavored dental floss. Rolls are best served warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave for 15-20 seconds.

Nutrition

Keywords: pumpkin cinnamon rolls, small batch cinnamon rolls, cream cheese icing, fall baking, pumpkin spice, homemade cinnamon rolls

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