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Cozy Small-Batch Pumpkin Cinnamon Rolls with Cream Cheese Icing

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Soft, tender pumpkin cinnamon rolls swirled with brown sugar and pumpkin spice, topped with tangy cream cheese icing. This small-batch recipe makes just four perfect rolls, ideal for a quiet weekend morning or a treat without overwhelming leftovers.

Ingredients

Scale
  • 1 cup all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 1/4 cup warm milk (110-115°F)
  • 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons unsalted butter, softened
  • 2 tablespoons packed brown sugar (light or dark)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons powdered sugar, sifted
  • 1–2 teaspoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Activate the Yeast: In a small mixing bowl, combine warm milk and granulated sugar. Sprinkle instant yeast on top and stir gently. Let sit for 5 minutes until frothy and bubbly.
  2. Make the Dough: To the frothy yeast mixture, add pumpkin puree, melted butter, and vanilla extract. Stir to combine. In a separate medium bowl, whisk together flour and salt. Pour wet ingredients into dry and mix until a shaggy dough forms.
  3. Knead the Dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and slightly elastic, adding a little more flour if too sticky.
  4. First Rise: Lightly oil a clean bowl, place dough inside, turning to coat. Cover with plastic wrap or a towel. Let rise in a warm, draft-free spot for about 1 hour until doubled in size.
  5. Prepare Filling & Pan: While dough rises, mix softened butter, brown sugar, pumpkin pie spice, and cinnamon in a small bowl to form a paste. Grease a small baking dish (6-inch round or 5×7-inch) or line with parchment paper.
  6. Assemble the Rolls: Punch down risen dough. On a lightly floured surface, roll into a 6×9-inch rectangle. Spread butter-spice filling evenly, leaving a 1/2-inch border on one long edge. Starting from the opposite long edge, tightly roll into a log. Pinch seam to seal.
  7. Cut and Arrange: Using a sharp knife or bench scraper, cut log into 4 equal pieces. Place cut-side up in prepared dish, spacing slightly apart.
  8. Second Rise: Cover dish and let rolls rise in a warm place for 30-45 minutes until puffed and touching each other.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 18-22 minutes until golden brown and a toothpick inserted in center comes out clean.
  10. Make the Icing: While rolls bake, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and 1 teaspoon milk. Whisk until smooth and pourable. Add second teaspoon of milk for thinner drizzle.
  11. Ice and Serve: Let rolls cool in pan for 5-10 minutes. Drizzle cream cheese icing generously over warm rolls. Serve immediately.

Notes

Ensure milk is warm (110-115°F) to activate yeast; too hot will kill it. Use 100% pure pumpkin puree, not pumpkin pie filling. For best results, butter and cream cheese should be at room temperature. If dough doesn’t rise, check yeast freshness or temperature of milk. Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes. Unbaked rolls can be frozen for up to 2 months.

Nutrition

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

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