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Small Batch Pumpkin Cinnamon Rolls with Maple Glaze

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Soft, spiced pumpkin cinnamon rolls with a rich maple glaze, perfect for a cozy fall morning. This small-batch recipe makes just six rolls, ideal for two people or a single indulgent treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) warm milk (about 110°F)
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 large egg, room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup (67g) packed brown sugar
  • 2 tablespoons (28g) unsalted butter, melted (for filling)
  • 1 teaspoon cinnamon
  • Pinch of nutmeg (optional)
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) pure maple syrup
  • 1 to 2 tablespoons (15-30ml) milk (for glaze)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (about 110°F) with 1 tablespoon of granulated sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, melted butter, egg, and remaining 1 tablespoon sugar. Add foamy yeast mixture and stir.
  3. Add dry ingredients: In a separate bowl, whisk together flour, salt, and pumpkin pie spice. Gradually add to wet mixture, stirring until a shaggy dough forms.
  4. Knead dough: Turn dough onto a lightly floured surface and knead for 6-8 minutes (or use stand mixer with dough hook for 5 minutes) until smooth and elastic. Add extra flour if needed, 1 tablespoon at a time.
  5. First rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour until doubled in size.
  6. Prepare filling: While dough rises, mix brown sugar, cinnamon, and nutmeg in a small bowl. Melt 2 tablespoons butter for filling and set aside.
  7. Roll out dough: Punch down dough and roll into a 10×8-inch rectangle on a lightly floured surface, about 1/4-inch thick.
  8. Add filling: Brush melted butter over dough, leaving a 1/2-inch border on one long edge. Sprinkle brown sugar mixture over butter and press gently.
  9. Roll and cut: Starting from the long edge opposite the bare border, roll dough tightly into a log. Pinch seam to seal. Cut into 6 equal pieces (about 1 1/2 inches wide) using a sharp serrated knife or dental floss.
  10. Second rise: Arrange rolls cut-side up in a greased 8-inch round baking pan. Cover and let rise for 30 minutes until puffed.
  11. Bake: Preheat oven to 350°F (175°C) during last 15 minutes of second rise. Bake rolls for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in pan for 5 minutes.
  12. Make glaze: Whisk together powdered sugar, maple syrup, vanilla, and 1 tablespoon milk. Add more milk, 1 teaspoon at a time, until thick but pourable.
  13. Glaze and serve: Drizzle glaze over warm rolls. Let set for 2 minutes before serving.

Notes

For best results, use room temperature ingredients. If dough is too sticky, add flour 1 tablespoon at a time during kneading. Rolls can be stored in an airtight container at room temperature for up to 2 days. Reheat in microwave for 15-20 seconds. Freeze unglazed rolls for up to 3 months.

Nutrition

Keywords: pumpkin cinnamon rolls, small batch, maple glaze, fall baking, pumpkin recipe, cinnamon rolls

Find it online: https://novanosh.com/small-batch-pumpkin-cinnamon-rolls-with-maple-glaze/