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Small Batch Pumpkin Cinnamon Rolls

Enjoy a cozy treat with these Small Batch Pumpkin Cinnamon Rolls, featuring a soft texture, warm spices, and a delightful filling that evokes fall flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 7 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup pumpkin puree
  • 1/4 cup milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
Filling Ingredients
  • 1/4 cup brown sugar for filling
  • 1 teaspoon ground cinnamon for filling
  • 2 tablespoons butter for filling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and ground cinnamon.
  3. In another bowl, whisk together the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms.
  5. On a floured surface, roll out the dough into a rectangle, about 1/2 inch thick.
  6. In a small bowl, mix the brown sugar, ground cinnamon, and butter for the filling, and spread this over the rolled-out dough.
  7. Starting from one side, roll the dough into a tight log and pinch the seams to seal.
  8. Slice the log into 7 equal pieces and place them in a greased baking dish.
Baking
  1. Bake in the preheated oven for about 15-20 minutes, or until golden brown.
  2. Allow to cool slightly before serving, and drizzle with cream cheese frosting if desired.

Notes

These rolls can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month. Reheat in the oven at 350°F for about 10 minutes.