Is there anything better than waking up to the smell of warm cinnamon and buttery dough wafting from the oven? Enter these pumpkin cinnamon rolls—a small batch spin on the classic, perfectly sized for an 8×8-inch pan. With pumpkin purée in the dough, cinnamon-sugar filling, and a rich maple frosting, this is the kind of breakfast that makes chilly mornings feel like a warm hug.

These rolls are soft, fluffy, and lightly spiced with pumpkin pie warmth. Whether you’re looking for easy fall breakfast ideas, baking for a cozy weekend in, or want to make something special for your loved ones (without committing to a dozen rolls), this one’s for you.

Why You’ll Love These Pumpkin Cinnamon Rolls

Soft and gooey in the center with golden edges and melt-in-your-mouth texture, these rolls pack all the autumn comfort into a small batch cinnamon rolls recipe. No massive mixers or restaurant-sized trays needed. Just one pan, minimal prep, and lots of warm smiles to follow.

Ingredients You’ll Need

Dough:

½ cup + 2 tbsp milk (warmed to 105–110°F)
1 tsp active dry yeast
3 tbsp melted butter
1 tsp vanilla extract
1 large egg (room temp)
¼ cup pumpkin purée (room temp)
2½ cups all-purpose flour
2 tbsp granulated sugar (divided)
2 tbsp brown sugar
½ tsp pumpkin pie spice
½ tsp salt

Filling:

¼ cup softened butter
½ cup brown sugar
1 tbsp ground cinnamon

Topping Before Baking:

¼ cup heavy cream

Maple Frosting:

4 oz cream cheese (room temp)
3 tbsp maple syrup
4 tbsp butter (room temp)
2 tbsp powdered sugar
1 tsp vanilla bean paste or extract

How to Make Pumpkin Cinnamon Rolls

Bloom the yeast: Warm milk and stir in 1 tbsp sugar and yeast. Let it sit for 5 minutes until foamy.
Make the dough: In a bowl, whisk flour, remaining sugar, brown sugar, pumpkin pie spice, and salt. Mix yeast mixture with melted butter, vanilla, egg, and pumpkin. Add dry mix and knead 7–10 minutes until smooth.
First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 30 minutes.
Prepare filling: Mix cinnamon and brown sugar. Roll dough to a 14.5×12-inch rectangle. Spread softened butter, sprinkle cinnamon sugar evenly, and gently pat it down.
Shape the rolls: Roll tightly from the long edge. Slice into 9 even rolls and place in a greased 8×8-inch baking dish.
Second rise: Let rise again for 15–20 minutes until doubled.
Bake: Preheat oven to 350°F. Pour heavy cream over rolls. Bake 25–30 minutes until golden and puffed.
Frost: Mix all frosting ingredients. Spread over warm rolls and serve.

Tips for Small-Batch Cinnamon Rolls Success

Use room temperature ingredients for the best rise and texture.
Pouring cream over the rolls before baking makes them extra tender.
Want a gooier roll? Bake slightly less and frost while still warm.

Fall Breakfast Ideas That Actually Feel Special

I first made these when I needed a little baking therapy and didn’t want 12 leftover cinnamon rolls haunting me all week. One bite of that warm, maple-topped swirl and I knew I’d struck gold. This recipe has been a Sunday morning staple ever since—especially once the leaves start to turn.

What to Serve with Pumpkin Cinnamon Rolls

Serve with a warm chai latte, a spiced apple cider, or classic black coffee. Add crispy bacon or scrambled eggs on the side for a full brunch experience. Want dessert vibes? Sprinkle chopped pecans over the frosting or drizzle with extra maple syrup.

How to Store and Reheat

Cover any leftovers tightly with foil or transfer to an airtight container. Keep at room temp for up to 2 days or refrigerate up to 4. To reheat, warm in the microwave for 20 seconds or pop into a 300°F oven for 8–10 minutes. The frosting melts into the rolls like a dream.

Pumpkin Cinnamon Roll FAQs

Can I make the dough ahead?

Yes! After shaping the rolls, cover and refrigerate overnight. Let them come to room temp before baking.

Do I need to use heavy cream?

It adds richness, but you can skip it or sub half-and-half.

Can I freeze these?

Absolutely. Freeze baked (unfrosted) rolls and reheat before frosting.

Small Pan, Big Comfort

These pumpkin cinnamon rolls are proof that you don’t need a crowd to enjoy warm, cozy baking. Perfectly spiced, soft, and swirled with maple goodness, they’re one of those fall breakfast ideas you’ll want to keep on repeat. Go ahead, treat yourself to a pan of comfort.

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Pumpkin Cinnamon Rolls

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Author: Olivia Hartwellen
Total Time: 2 hours
Yield: 9 cinnamon rolls 1x
Diet: Vegetarian

Print Recipe

Description

These small-batch Pumpkin Cinnamon Rolls are the perfect cozy fall breakfast. Made with pumpkin purée, a cinnamon-sugar filling, and topped with luscious maple cream cheese frosting, they’re soft, gooey, and sized just right for an 8×8-inch pan. Ideal for weekend mornings or when you need a comforting treat without the leftovers.

Ingredients

Scale

For the Dough:

½ cup + 2 tbsp milk (warmed to 105–110°F)
1 tsp active dry yeast
3 tbsp melted butter
1 tsp vanilla extract
1 large egg (room temperature)
¼ cup pumpkin purée (room temperature)
2½ cups all-purpose flour
2 tbsp granulated sugar (divided)
2 tbsp brown sugar
½ tsp pumpkin pie spice
½ tsp salt

For the Filling:

¼ cup softened butter
½ cup brown sugar
1 tbsp ground cinnamon

Topping Before Baking:

¼ cup heavy cream

Maple Frosting:

4 oz cream cheese (room temperature)
3 tbsp maple syrup
4 tbsp butter (room temperature)
2 tbsp powdered sugar
1 tsp vanilla bean paste or extract

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Instructions

Bloom the Yeast: Warm the milk and stir in 1 tablespoon sugar and yeast. Let sit for 5 minutes until foamy.
Make the Dough: In a bowl, whisk together flour, remaining sugar, brown sugar, pumpkin pie spice, and salt. In a separate bowl, mix the yeast mixture with melted butter, vanilla, egg, and pumpkin purée. Combine with dry ingredients and knead for 7–10 minutes until smooth.
First Rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 30 minutes.
Prepare Filling: Mix brown sugar and cinnamon. Roll the dough into a 14.5×12-inch rectangle. Spread with softened butter and sprinkle cinnamon-sugar evenly. Lightly pat down.
Shape the Rolls: Roll tightly from the long edge. Slice into 9 even rolls. Arrange in a greased 8×8-inch pan.
Second Rise: Let rise again for 15–20 minutes until puffy.
Bake: Preheat oven to 350°F. Pour heavy cream over the rolls. Bake for 25–30 minutes until golden brown.
Frost: Whisk together all frosting ingredients and spread over warm rolls.

Notes

For gooier rolls, slightly underbake and frost while warm.

Rolls can be assembled ahead of time and refrigerated overnight before baking.

Substitute half-and-half if you don’t have heavy cream.

Freeze unfrosted rolls and reheat before adding frosting.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Desserts, Breakfast
Method: Baking
Cuisine: American

Pumpkin Cinnamon Rolls: The Coziest 8×8-Inch Fall Treat