Fluffy Small Batch Pumpkin Cinnamon Buns
This small batch of pumpkin cinnamon buns is soft, fluffy, full of pumpkin flavor, and topped with a buttery cinnamon sugar filling.
- Prep
- 25 mins
- Cook
- 25 mins
- Rest Time
- 1 hr 25 mins
- Total
- 2 hrs 15 mins
- Makes
- 6 servings
This small batch of pumpkin cinnamon buns is tender and fluffy, packed with pumpkin flavor, and layered with a buttery cinnamon sugar filling. Serve them warm with a sweet maple frosting and you will be in heaven!
What Makes This Recipe So Good
Here is another small batch breakfast treat to try, a companion to my Small Batch Cinnamon Rolls!
You can make these easily in a Nordic Ware ⅛ sheet pan or in a 6-inch round or square baking pan.
Made with instant yeast, these pumpkin cinnamon buns stay very soft and fluffy, with the ideal amount of pumpkin flavor and a cinnamon sugar filling that bakes into a gooey swirl that is just delicious!
Finish them with this small batch maple frosting, or go with my Small Batch Cream Cheese Frosting! Either way, you'll be in heaven!
What You'll Need
You will need the following ingredients to make these small batch pumpkin cinnamon buns. The bulleted items are key ingredients that could use a little extra explanation.
- Whole Milk. Any dairy milk works, including lactose-free milk for friends who are lactose intolerant or sensitive to dairy, though whole milk is the preferred choice for this recipe.
- All-Purpose Flour. I reach for King Arthur All-Purpose Flour, but feel free to use whatever you already have! If it seems a little lumpy, I suggest sifting it first.
- Instant Yeast. Check that it has not expired before you start.
- Sugars. Pure cane organic sugar can stand in for granulated sugar, and dark brown sugar works in place of light brown sugar. For the maple frosting, you will need powdered sugar that has been sifted.
- Spices. Gather ground cinnamon, ground ginger, ground nutmeg, allspice, ground cloves, and salt. If cloves, nutmeg, or allspice aren't your thing, skip them. I always pick Vietnamese cinnamon for recipes like this one and really recommend it, though regular ground cinnamon tastes just as good!
- Pumpkin Puree. Be careful not to mix this up with pumpkin pie filling. Use only plain pumpkin puree.
- Pure Maple Syrup. The brand I used is Spring Tree Maple Syrup, which I picked up at Giant.
You'll find the quantities and step-by-step instructions in the recipe card below.
How to Make These Rolls
Here is a quick look at how to make these fluffy pumpkin cinnamon buns. For the complete printable recipe, which works with US customary or metric measurements, scroll down to the recipe card.
Recipe Tip: Warm the milk first and let it cool a bit before stirring it into the dough. This is also the time to melt the butter.
Pumpkin Cinnamon Roll Dough
Step 1. Stir together the all-purpose flour, instant yeast, light brown sugar, cinnamon, and salt.
Step 2. In another bowl, whisk the warm milk, pumpkin puree, melted butter, and lightly beaten egg.
Step 3. Add the dry ingredients to the wet and mix until a dough starts to form. Knead for 7-8 minutes. The dough should feel soft and slightly sticky, pulling away from the sides of the bowl.
Step 4. Move the dough to a greased bowl and let it rise for 1 hour, or until it has doubled in size.
Cinnamon Sugar Filling
Recipe Tip: Mix the cinnamon sugar filling while the dough is rising so it is ready to go.
Step 1. In a small mixing bowl, combine the sugars and spices.
Step 2. Whisk everything together and set it aside. Save the 3 tablespoons of butter until you are ready to assemble the rolls.
Shaping the Pumpkin Cinnamon Rolls
Step 1. Lightly flour your counter, then roll the pumpkin dough into a 10-inch by 12-inch rectangle.
Step 2. Spread the softened butter across the top, then sprinkle on the cinnamon sugar filling.
Step 3. Roll the dough up into a log, then slice it. A sharp knife works, and some bakers use unflavored dental floss.
Step 4. Set each slice on your prepared baking sheet or pan. Let them rise again for roughly 25 minutes. Brush them with egg wash.
Step 5. Bake for 20-25 minutes at 350ºF.
Step 6. Once they are done, let them cool, then add the maple frosting if you like.
Helpful Baking Tools
These are a few baking tools I suggest for making these easy pumpkin cinnamon buns!
- Nordic Ware ⅛ Sheet Pan. The ⅛-sheet pan is the ideal size for this recipe. I also use it to carry condiments to the dinner table or to warm leftovers in the oven. You can find this pan on Nordic Ware's website, on Amazon, and at Target. A 6-inch round baking pan or a 6-inch square baking pan works too. If you go with either 6-inch pan, the rolls may need a few extra minutes beyond the suggested 20-25 minutes.
- Stand Mixer and Dough Hook Attachment. The simplest way to make these pumpkin cinnamon buns is with a stand mixer and dough hook. Of course, you can also knead by hand with a Danish dough whisk.
- Small Saucepan or Heat-Proof Measuring Glass. Either one works for warming the whole milk.
- Digital Thermometer. I recently started using one with several of my recipes, and it is ideal for checking the temperature of your milk!
- Mixing Bowl. The same bowl you kneaded the dough in can hold it while it rises. Just grease it before you put the dough back in!
- Oven Thermometer. This is a must for any recipe, baking or cooking! They are inexpensive and hang easily on your oven rack.
Recipe FAQs
Why isn’t my dough rising?There are a few possible causes. 1. The yeast may have expired, or the milk was too hot and killed it. Your best bet is to start over with fresh yeast. 2. Too much flour went in. The dough should be slightly sticky or tacky, but not so sticky that it clings to everything. 3. The dough sat in a cold or drafty spot in your kitchen. You can let it rise in the oven (see the recipe notes), or preheat the oven and set the bowl on top of the stove, which sometimes does the trick.
How warm should the milk be when adding it to the dough?The milk can go in when it is between 100º-115ºF, or when it feels warm to the touch. A helpful rule: if it is too hot for your fingers, it will likely kill the yeast. A digital thermometer is still your most reliable option, though.
Can I use active dry yeast in place of instant?Yes, absolutely. Just expect a slightly longer first rise and a longer 2nd rise compared with instant dry yeast.
Can I use pumpkin pie filling in place of pumpkin puree?No. This should not be used as a substitute.
I don’t like the spices used in the cinnamon sugar filling. Can I leave them out?You can (and should) keep the ground cinnamon and nutmeg in the filling, but you may leave out the others if they are not your favorites. Keep in mind, though, that the pumpkin rolls will not be as flavorful.
If you tried this Small Batch Pumpkin Cinnamon Rolls recipe or any other recipe on my site, leave a star rating and share what you thought in the comments below. Thanks for stopping by!
Fluffy Small Batch Pumpkin Cinnamon Buns
This small batch of pumpkin cinnamon buns is soft and fluffy, loaded with pumpkin flavor, and swirled with a buttery cinnamon sugar filling. Serve them warm with maple frosting, and you will be in heaven with the very first bite!
- Prep
- 25 mins
- Cook
- 25 mins
- Rest Time
- 1 hr 25 mins
- Total
- 2 hrs 15 mins
- Makes
- 6 servings
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 (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
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
Method
- In a small saucepan, warm the milk over low-medium heat until it reaches 180ºF. Set it aside to cool to 100ºF-115ºF, or until it feels warm to the touch. You can also microwave it in a heat-proof glass measuring cup for 15 seconds at a time until the milk hits 180ºF.
- In a medium bowl, whisk together the all-purpose flour, instant yeast, light brown sugar, cinnamon, and salt. Set aside.
- In a separate bowl, whisk together the warm milk, pumpkin puree, melted unsalted butter, and lightly beaten egg.
- Pour the dry mixture into the wet, then stir with a spatula until a dough begins to form.
- Move the dough to a mixing bowl fitted with a dough hook and knead on low speed for 7-8 minutes, until it comes together. The dough should be soft and a little sticky, pulling away from the sides of the bowl. If it is still very sticky, add the extra 1/4 cup of all-purpose flour one (1) tablespoon at a time. You can also mix the dough by hand with a Danish dough whisk instead of using the mixer.
- Turn the dough onto a lightly floured surface and knead it with your hands into a soft, smooth ball. Move it to a lightly greased medium bowl. I use Baker's Joy to coat the bowl, though an olive oil spray works too. Cover it with plastic wrap and/or a clean tea towel, then set it somewhere warm in your kitchen to rest and double in size (about 1 hour). If you plan to let the dough rise in your oven (see the notes below), skip the plastic wrap!
- In a small mixing bowl, combine the light brown sugar, granulated sugar, ground cinnamon, ground ginger, ground cloves, and allspice. Set aside. The room temperature unsalted butter will be spread on later when we shape the rolls.
- Lightly coat a ⅛ sheet pan or a 6-inch round (or square) baking pan with a flour-based baking spray and set it aside.
- Once the dough has doubled, punch it down with your fist and turn it onto a lightly floured surface. Flour the rolling pin too. Roll the dough into roughly a 10” x 12” rectangle. Spread the unsalted butter over it with an offset spatula, leaving about a 1/4 inch border, then sprinkle the cinnamon filling on top.
- Starting from the longest edge, roll the dough up tightly into a log.
- Slice the dough log into 6 equal rolls with a sharp knife, then place them cut side down on the prepared baking sheet or into the prepared pan. I use a ruler to mark even cuts and trim off the ends for a neat edge. You can bake those end pieces in a separate pan, though!
- Cover again with plastic wrap or a clean kitchen towel and set them in a warm spot. Let them rise for another 25 minutes, or until doubled in size. Meanwhile, move your oven rack to the 2nd level (just above center) and preheat the oven to 350ºF.
- If you are making the small batch cinnamon rolls overnight, cover them tightly with plastic wrap and refrigerate them overnight. Before baking, let them sit at room temperature for their 1 hour second rise. Brush on the egg wash, then bake.
- In a small bowl, lightly beat the egg yolk with 1 tablespoon of water, then brush it onto the rolls. Bake for 20-25 minutes at 350ºF. Let them cool for about 10-15 minutes before adding the maple frosting.
- In a small bowl, beat together the unsalted butter, maple syrup, vanilla extract, milk, and powdered sugar with a hand mixer or a stand mixer fitted with the paddle attachment. Since the batch is small, a hand mixer works best here. You can make this frosting a day or two ahead. Store it in an airtight container in the refrigerator, and bring it to room temperature 20-25 minutes before using.
Baker’s notes
- Beat your egg lightly before adding it to the dough mixture.
- If you need the extra 1/4 cup of all-purpose flour, add it 1 tablespoon at a time. For reference, 1/4 cup equals 4 tablespoons.
- To let your dough rest in a warm oven, set the oven rack to the middle position. Preheat the oven to its lowest setting, then turn it off once it has heated. Place the bowl of dough inside with a medium bowl of boiling water on the rack below, and close the door. After 1 hour, open the door and take out the dough and the bowl of water.
- When you slice the dough into rolls, use a ruler to mark where each cut goes so the rolls are roughly the same height.
