This small batch of Pumpkin Cinnamon Rolls yields soft, fluffy rolls rich with pumpkin flavor and filled with a buttery cinnamon-sugar center. Warm from the oven and finished with a maple frosting, they make an irresistible breakfast or treat.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Helpful Baking Tools
- Recipe FAQs
- More Cinnamon Rolls and Buns to Enjoy!
- Pumpkin Cinnamon Rolls Recipe
Why you’ll love this recipe
These are a perfect small-batch breakfast or brunch treat. They bake well in a Nordic Ware 1/8 sheet pan, a 6-inch round, or a 6-inch square pan.
Using instant yeast keeps the process quick while producing very soft, tender rolls with the right balance of pumpkin and warm spice. A cinnamon-sugar filling melts into a gooey layer inside each roll.
Finish with the maple frosting included here, or use a small batch cream cheese frosting if you prefer.
Ingredients Needed
Below are the ingredients for this small-batch pumpkin cinnamon roll recipe. Notes highlight key choices and substitutions.
- Whole milk. Any dairy milk works, including lactose-free; whole milk gives the richest texture.
- All-purpose flour. Use your regular brand; sift if it’s clumpy.
- Instant yeast. Confirm it’s fresh and not expired for reliable rises.
- Sugars. Granulated and light brown sugar are used; dark brown can substitute. Powdered sugar should be sifted for the frosting.
- Spices. Ground cinnamon, ginger, nutmeg, allspice and cloves create a warm pumpkin spice. If preferred, omit any spices you don’t like, but cinnamon and nutmeg contribute most to the classic flavor.
- Pumpkin puree. Use pure pumpkin puree, not pumpkin pie filling.
- Pure maple syrup. Adds a distinct flavor to the frosting; use your favorite grade.
For exact quantities and complete instructions, see the recipe card below.
How to Make the Recipe
Here’s a concise overview of the method. The recipe card contains full measurements, timings, and notes.
Recipe Tip: Warm the milk first, then allow it to cool to the specified temperature before adding to the dough. Melt the butter ahead of time as well.
Pumpkin Cinnamon Roll Dough
Step 1. Whisk the flour, instant yeast, light brown sugar, cinnamon, and salt together in a bowl.
Step 2. In a separate bowl, combine warm milk, pumpkin puree, melted butter, and a lightly beaten egg.
Step 3. Add the dry ingredients to the wet and mix until a dough forms. Knead about 7–8 minutes until the dough is soft and slightly tacky, pulling away from the bowl sides.
Step 4. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Cinnamon Sugar Filling
Recipe Tip: Prepare the cinnamon-sugar filling while the dough rises so assembly is quick.
Step 1. Combine light brown sugar, granulated sugar and the spices in a small bowl.
Step 2. Whisk the filling together and set aside. Keep the room-temperature butter ready for spreading when assembling.
Assembling the Pumpkin Cinnamon Rolls
Step 1. Lightly flour a work surface and roll the dough to a 10″ x 12″ rectangle.
Step 2. Spread softened butter across the dough leaving a small border, then evenly sprinkle the cinnamon-sugar filling.
Step 3. Roll the dough tightly into a log and cut into six equal rolls using a sharp knife or unflavored floss for a cleaner slice.
Step 4. Place rolls cut-side down on the prepared pan, let them rise 20–25 minutes until puffy, then brush with egg wash.
Step 5. Bake at 350°F for 20–25 minutes until golden and cooked through.
Step 6. Let rolls cool 10–15 minutes, then spread with maple frosting if desired.
Helpful Baking Tools
These tools make the process easier and more consistent:
- 1/8-sheet pan or 6-inch pan. The 1/8 sheet pan fits this small batch perfectly; a 6-inch round or square works too (you may need a few extra minutes of baking time).
- Stand mixer with dough hook or a Danish dough whisk for hand mixing.
- Small saucepan or heat-proof measuring cup to warm milk.
- Digital thermometer. Useful for checking milk temperature so you don’t kill the yeast.
- Mixing bowl. A greased bowl works well for the first rise.
- Oven thermometer. Helpful to ensure an accurate oven temperature for baking.
Recipe FAQs
Common causes: expired yeast; milk that was too hot and killed the yeast; too much flour making the dough stiff; or rising in a cold or drafty spot. Try fresh yeast, avoid adding too much flour, and place the dough in a warm area (or in an oven warmed briefly with a bowl of hot water).
Milk should be warm to the touch and between about 100–115°F. If it feels too hot for your fingers, let it cool; very hot milk can kill the yeast. A digital thermometer is helpful.
Yes. Active dry yeast works, but expect slightly longer rise times for both the first and second rises.
No. Use pure pumpkin puree only; pumpkin pie filling contains added sugar and spices that change texture and flavor.
You can omit spices you dislike, but cinnamon and nutmeg are key to the classic pumpkin roll flavor. Removing other spices will reduce overall complexity.
More Cinnamon Rolls and Buns to Enjoy!
S’mores Rolls
Homemade Sticky Buns from Scratch
Small Batch Cinnamon Rolls
If you tried this Small Batch Pumpkin Cinnamon Rolls recipe, please leave a star rating and share your feedback in the comments. Thanks for visiting!
Pumpkin Cinnamon Rolls
Ingredients
Pumpkin Rolls
- 1/3 cup whole milk, warm to the touch (100–115ºF)
- 2 cups all-purpose flour
- 1 1/2 tsp instant yeast (about 1/2 package)
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1 tbsp unsalted butter, melted
- 1 large egg, lightly beaten
Cinnamon Spice Filling
- 2 tbsp light brown sugar, lightly packed
- 2 tbsp granulated sugar
- 1/2 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 3 tbsp unsalted butter, room temperature (for spreading)
Maple Frosting
- 2 tbsp unsalted butter, room temperature
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp whole milk
- 2 cups sifted powdered sugar
- 1/8 tsp salt
Egg Wash
- 1 large egg yolk
- 1 tbsp water
Instructions
Pumpkin Rolls
- Warm the milk to 180ºF in a small saucepan, then set aside to cool to 100–115ºF (warm to the touch).
- Whisk flour, instant yeast, light brown sugar, cinnamon, and salt in a bowl.
- Whisk warm milk, pumpkin puree, melted butter, and the lightly beaten egg in a separate bowl.
- Add the dry ingredients to the wet and mix until a dough forms. Knead with a dough hook or by hand 7–8 minutes until soft and slightly sticky. If excessively sticky, add up to 1/4 cup more flour, one tablespoon at a time.
- Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Cinnamon Spice Filling
- Combine the light brown sugar, granulated sugar, cinnamon, ginger, cloves, and allspice in a small bowl. Set aside until assembly. Keep the three tablespoons of room-temperature butter ready for spreading.
Assembling the Pumpkin Rolls
- Lightly spray a 1/8-sheet pan or a 6-inch round or square pan with baking spray.
- Punch down the dough, turn it onto a floured surface, and roll to a 10″ x 12″ rectangle. Spread the room-temperature butter over the dough, leaving about a 1/4″ border, then sprinkle the cinnamon-sugar filling evenly.
- Starting at the long edge, roll into a tight log. Trim ends if desired and slice into six equal rolls with a sharp knife or floss.
- Place cut-side down on the prepared pan. Cover and let rise in a warm spot 25 minutes or until puffy. Preheat oven to 350ºF with the rack in the upper-middle position.
- For overnight preparation: cover tightly and refrigerate overnight; bring to room temperature for about 1 hour before baking, then brush with egg wash and bake.
- Lightly beat the egg yolk with 1 tablespoon water and brush on the rolls. Bake 20–25 minutes at 350ºF. Cool 10–15 minutes before frosting.
Maple Frosting
- Beat unsalted butter, maple syrup, vanilla, milk and sifted powdered sugar until smooth using a hand mixer or stand mixer. Make ahead and refrigerate; bring to room temperature before using if prepared in advance.
Notes
- Beat the egg lightly before adding to the dough.
- If additional flour is needed, add up to 1/4 cup (4 tablespoons) one tablespoon at a time.
- To proof in the oven: preheat the oven to the lowest setting and turn it off. Place the covered bowl inside with a bowl of boiling water on a lower rack and close the door for a warm, draft-free rise.
- Mark cutting guides with a ruler for even-sized rolls and consider baking trimmed ends separately.
Nutrition
Nutritional information is an estimate and will vary based on the exact ingredients used.