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Cozy Small-Batch Pumpkin Cinnamon Rolls with Maple Icing

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These soft, tender pumpkin cinnamon rolls are made in a small batch of four, perfect for a cozy treat. Topped with a rich maple icing, they’re an irresistible fall indulgence.

Ingredients

Scale
  • 2 cups all-purpose flour (plus more for dusting)
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup milk (whole milk preferred, warmed to 110°F)
  • 1/4 cup pumpkin puree (100% pure pumpkin)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup packed brown sugar (light or dark)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons real maple syrup
  • 1–2 teaspoons milk
  • Pinch of salt

Instructions

  1. Warm the milk to about 110°F.
  2. In the bowl of a stand mixer, whisk together flour, sugar, instant yeast, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk together warmed milk, pumpkin puree, melted butter, and room-temperature egg.
  4. Pour wet ingredients into dry and mix on low speed until a shaggy dough forms. Knead on medium-low for 5-7 minutes (or 8-10 minutes by hand) until smooth and slightly tacky.
  5. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 30-40 minutes until doubled.
  6. Meanwhile, make the filling: combine softened butter, brown sugar, cinnamon, and pumpkin pie spice into a spreadable paste.
  7. Punch down dough, roll out on a floured surface into a 10×8-inch rectangle (about 1/4-inch thick).
  8. Spread filling evenly over dough, leaving a 1/2-inch border on the top long edge.
  9. Roll tightly from the long edge into a log, pinch seam to seal.
  10. Cut log into 4 equal pieces (about 2 inches thick).
  11. Place rolls cut-side up in a greased 8-inch baking pan, cover, and let rise for 20-25 minutes until puffed and touching.
  12. Preheat oven to 350°F. Bake rolls for 18-22 minutes until golden brown and center springs back.
  13. While baking, make icing: whisk together powdered sugar, maple syrup, 1 teaspoon milk, and a pinch of salt until smooth. Adjust consistency with more milk or powdered sugar as needed.
  14. Let rolls cool in pan for 5 minutes, then drizzle with icing. Serve warm.

Notes

For best results, use room-temperature egg and fresh yeast. If dough is too sticky, add flour a tablespoon at a time. For clean cuts, use unflavored dental floss. Rolls can be made ahead: prepare through step 10, refrigerate overnight, then let rise and bake.

Nutrition

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

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