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