Small Batch Pumpkin Spice Cinnamon Rolls

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Prep Time: 30 minutes | Rise Time: 2 hours | Cook Time: 30 minutes | Total Time: 3 hours

Ingredients:

• For the dough:

  3 cups (360g) all-purpose flour

  2 tbsp light brown sugar

  3/4 tsp ground cinnamon

  1 and 1/2 tsp rapid yeast

  1/2 tsp salt

  3/4 cup whole milk

  3 tbsp unsalted butter, melted

  1 medium egg, room temperature

• For the pumpkin butter:

  2 tbsp pumpkin puree

  1 tsp dark brown sugar

  1 tsp maple syrup

  1/8 tsp pumpkin pie spice

• For the cinnamon pumpkin filling:

  1 tbsp unsalted butter, melted

  1/4 cup dark brown sugar

  1 tbsp ground cinnamon

  1/2 tsp pumpkin pie spice

  2 tbsp pumpkin butter

• For the maple cream cheese icing:

  1 tbsp unsalted butter, room temperature

  2 tbsp cream cheese, room temperature

  1 and 1/2 (130g) cups powdered sugar

  1 tsp maple syrup

  1/4 tsp vanilla extract

  1/4 tsp ground cinnamon

  Pinch of salt

Instructions (yields 8 cinnamon rolls):

• In the bowl of a stand mixer, combine 1 and 1/2 cups flour, brown sugar, cinnamon, yeast, and salt.

• In a small saucepan over low heat, warm the milk and butter until the butter is melted. The mixture should be warm, but not hot, to avoid killing the yeast.

• Add the warm milk mixture and egg to the flour mixture. Using the dough hook attachment, mix on low speed until combined, then gradually increase to medium-high speed.

• Scrape down the sides of the bowl as needed. Gradually add the remaining 1½ cups flour, a little at a time, until the dough begins to pull away from the sides of the bowl and forms a soft ball.

• Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. To test if the gluten has developed, gently stretch a small piece of dough between your fingers. If it stretches without tearing, it is ready.

• Transfer the dough to a lightly buttered bowl and cover with a clean kitchen towel. Let rise in a warm place for about 1 hour, or until doubled in size. If your kitchen is cool, place the bowl in the oven with the light turned on.

• To make the pumpkin butter, stir together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice in a small bowl until smooth. Set aside.

• To make the cinnamon-sugar filling, combine the brown sugar and spices in a separate small bowl. Set aside.

• Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it into a large rectangle.

• Stir together the pumpkin butter and melted butter. Spread the mixture evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture over the top, pressing gently so it adheres.

• Starting with the long edge, tightly roll the dough into a log. Pinch the seam to seal.

• Using unflavored dental floss or a sharp knife, cut the log into 8 equal rolls. Arrange the rolls in a buttered baking dish. Cover loosely with a kitchen towel and let rise for another hour, or until puffy and doubled in size.

• Bake at 350°F for 25–30 minutes, or until golden brown and baked through.

• Meanwhile, make the maple cream cheese frosting. Combine the butter, cream cheese, maple syrup, vanilla extract, cinnamon, and salt in a mixing bowl. Beat on low speed until combined, then increase to high speed and beat until light and fluffy.

• Spread the frosting over the warm cinnamon rolls and serve.

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