Small Batch Pumpkin Cinnamon Rolls
The lightest and and fluffiest pumpkin cinnamon rolls filled with pumpkin spice and topped with a maple cream cheese frosting.
Ingredients
Tangzhong
- 24 g all purpose flour (3 tbsp.)
- 100 g whole milk (⅓ c. + 2 tbsp.)
Dough
- 60 g pumpkin puree (¼ c.)
- 30 g whole milk (2 tbsp.)
- 1 tbsp. dark brown sugar
- 1 ½ tsp. active dry yeast
- 1 egg room temperature
- 240 g all purpose flour (2 c.)
- 1 tsp. salt
- 42 g unsalted butter room temperature (4 tbsp.)
Filling
- 28 g unsalted butter room temperature (2 tbsp.)
- 100 g dark brown sugar (½ c.)
- 2 tsp. pumpkin pie spice
Maple Cream Cheese Frosting
- 110 g cream cheese (½ c.) room temperature
- 2 tbsp. pure maple syrup
- ⅛ tsp. salt
- 2 tbsp. heavy whipping cream room temperature
Instructions
Tangzhong
- In a small saucepan over medium heat, continuously stir together the flour and milk until the mixture and thickens into a thick slurry. Take off the heat and set aside. Alternatively, whisk together the flour and milk in a microwave safe bowl. Microwave in 30 second intervals, stirring after each, until the mixture becomes a thick slurry.
Dough
- Add all of the ingredients, including the tangzhong, into the bowl of a stand mixer fitted with the dough hook attachment.
- Knead the mixture on medium-high speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.*
- Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)**
Filling
- In a small bowl, mix together the brown sugar and pumpkin pie spice and set it aside.
- Once the dough has finished rising, lightly punch it down to remove any excess air in it. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 16″ (30 x 40 cm) rectangle. If the dough keeps springing back a lot while rolling it out, let it rest for 5 minutes before continuing.
- Carefully spread the butter over the dough, then sprinkle the pumpkin spice sugar over the butter in an even layer. From the longer side, use a pizza cutter to slice the dough into 6 evenly sized strips, then tightly roll up each strip.
- Transfer the rolls to a lightly buttered and/or lined eighth sheet pan*** Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30 minutes).
- Preheat the oven to 350°F / 175°C.
- (Optional, for browning) Make an egg wash by whisking together an egg with 1 tbsp. milk, then brush it over the rolls.
- Bake for ~20 minutes, until the tops of the rolls are golden brown and the internal temperature of the rolls has reached 180°F / 82°C.
Cream Cheese Frosting
- In a small bowl, beat together the cream cheese, maple syrup, and salt until smooth. Then beat in the heavy whipping cream until well combined.
- Spread the frosting over the warm rolls, then serve and enjoy!
Notes
*Take a small piece of dough and stretch it gently as far as you can. If it tears super easily, keep kneading. If it's able to spread to the point where it's super thin and you can see light through it, it has passed the windowpane test and is good to go!
**At this point you could leave the dough in the fridge overnight, and proceed with the rest of the recipe the next day.
***An eighth sheet pan is 10x7". You could also use an 8" circle pan, or you could cut the dough into 9 strips and use an 8" square pan.
Nutrition
Serving: 1rollCalories: 447kcalCarbohydrates: 60gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 79mgSodium: 446mgPotassium: 201mgFiber: 2gSugar: 24gVitamin A: 2246IUVitamin C: 1mgCalcium: 97mgIron: 3mg