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Cozy Small-Batch Pumpkin Cinnamon Rolls with Maple Glaze

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These soft, pillowy pumpkin cinnamon rolls are made in a small batch of six, with a gooey cinnamon filling and a maple glaze that soaks into every bite. Perfect for a quiet weekend morning when you want the comfort of homemade rolls without a huge batch.

Ingredients

  • All-purpose flour, 1 ½ cups (180g)
  • Pumpkin puree, ½ cup (120g)
  • Warm milk, ¼ cup (60ml)
  • Unsalted butter, 2 tablespoons (28g), melted
  • Granulated sugar, 2 tablespoons (25g)
  • Active dry yeast, 1 teaspoon (3g)
  • Salt, ½ teaspoon
  • Pumpkin pie spice, ½ teaspoon
  • Egg, 1 large, room temperature
  • Unsalted butter, 2 tablespoons (28g), softened (for filling)
  • Brown sugar, ¼ cup (50g), packed (for filling)
  • Ground cinnamon, 1 tablespoon (8g) (for filling)
  • Pinch of nutmeg (optional, for filling)
  • Powdered sugar, ½ cup (60g), sifted (for glaze)
  • Pure maple syrup, 2 tablespoons (30ml) (for glaze)
  • Milk, 1-2 teaspoons (5-10ml) (for glaze)
  • Vanilla extract, ¼ teaspoon (optional, for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F or 43°C), 1 tablespoon of the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the flour, remaining sugar, salt, and pumpkin pie spice. Make a well in the center and add the pumpkin puree, melted butter, egg, and the yeast mixture. Stir with a rubber spatula until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 5-7 minutes, adding flour a little at a time if too sticky. The dough should be soft and smooth.
  4. First rise: Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
  5. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until it forms a paste. Set aside.
  6. Roll out the dough: Once risen, punch the dough down gently. On a lightly floured surface, roll it into a rectangle about 8×12 inches.
  7. Spread the filling: Using a spatula, spread the cinnamon-butter mixture evenly over the dough, leaving a ½-inch border on the long edge farthest from you.
  8. Roll it up: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.
  9. Cut the rolls: Using a sharp knife or unflavored dental floss, cut the log into 6 equal pieces.
  10. Second rise: Place the rolls in a greased 8-inch pan, cover, and let them rise for another 30-45 minutes until puffy and touching each other.
  11. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
  12. Make the glaze: While the rolls bake, whisk together the powdered sugar, maple syrup, vanilla, and enough milk to reach a drizzly consistency.
  13. Glaze and serve: Let the rolls cool for about 5 minutes, then drizzle the glaze generously over the warm rolls. Serve immediately.

Notes

For the pumpkin puree, use 100% pumpkin, not pumpkin pie filling. If the yeast doesn’t foam after 10 minutes, start over with fresh yeast. The rolls are best served warm, with the glaze still melty. Leftovers can be stored at room temperature for up to 2 days or frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin cinnamon rolls, small batch cinnamon rolls, maple glaze, fall baking, homemade cinnamon rolls

Find it online: https://freshforkful.com/cozy-small-batch-pumpkin-cinnamon-rolls-with-maple-glaze/